Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce
Research Group
Postrecolección y RefrigeraciónKnowledge Area
Tecnología de los AlimentosPublication date
2006-05Publisher
Elsevier B.V.Bibliographic Citation
ALLENDE, Ana,MACEVOY, James L., LUO, Yaguang, ARTÉS, Francisco, WANG, Chien Y., Wang. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce. , 23 (1): 241-249, Mayo 2006. ISSN 0740-0020Keywords
Ultraviolet light (254 nm)Gas composition
Sensory quality
Microbial growth
Fresh-cut
Luz ultravioleta (254 nm)
Composición del gas
Calidad sensorial
Crecimiento microbiano
Productos recien cortado
Abstract
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 ...
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