TY - JOUR 
A1 - Allende, Ana
AU - McEvoy, James L.
AU - Luo, Yaguang
AU - Artés Calero, Francisco
AU - Wang, Chien Y.
T1 - Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce
Y1 - 2006
SN - 0740-0020
UR - http://hdl.handle.net/10317/1221
AB - The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed ‘Red Oak
Leaf’ lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh
produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, Pantoea, Pseudomonas, Rahnela, Salmonella, Serratia and Yersinia) were
tested in vitro. Most of the bacterial strains were inhibited with the minimum dose (30 Jm 2). Erwinia carotovora, Leuconostoc
carnosum, Salmonella typhimurium, and Yersinia aldovae were the most resistant strains requiring a UV-C dose of 85 Jm 2 to
completely inhibit growth. An in vivo study consisted of treating minimally processed ‘Red Oak Leaf’ lettuce (Lactuca sativa) with
UV-C at three radiation doses (1.18, 2.37 and 7.11 kJm 2) on each side of the leaves and storing the product under passive MAP
conditions at 5 1C for up to 10 days. The gas composition inside packages varied significantly among the treatments, with CO2
concentrations positively and O2 concentrations negatively correlating with the radiation dose. All the radiation doses were effective
in reducing the natural microflora of the product, although the highest doses showed the greatest microbial inhibitions. Taking into
account the microbial limit set by Spanish legislation [Boletı´n Oficial del Estado (BOE), 2001. Normas de higiene para la
elaboracio´ n, distribucio´ n y comercio de comidas preparadas, Madrid, Spain, Real Decreto 3484/2000, pp. 1435–1441], all UV-C
treatments extended the shelf-life of the product. However, the 7.11 kJm 2 dose induced tissue softening and browning after 7 days
of storage at 5 1C. Therefore, the use of two sided UV-C radiation, at the proper dose, is effective in reducing the natural microflora
and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce
KW - Tecnología de los Alimentos
KW - Ultraviolet light (254 nm)
KW - Gas composition
KW - Sensory quality
KW - Microbial growth
KW - Fresh-cut
KW - Luz ultravioleta (254 nm)
KW - Composición del gas
KW - Calidad sensorial
KW - Crecimiento microbiano
KW - Productos recien cortado
LA - eng
PB - Elsevier B.V.
ER -