Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice

Keyser, M.; Műller, Ilze A.; Cilliers, Frans Pieter; Nel, Wihann; Gouws, Pieter A.

doi:10.1016/j.ifset.2007.09.002

Cited by 363 publications

(221 citation statements)

References 11 publications

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“…Também existem outras vantagens que o tratamento com radiação UV-C apresenta, sendo uma dessas vantagens o fato de não haver restrições legais de uso (KEYSER et al, 2008). Segundo Stevens et al (2004), a utilização de doses reduzidas de UV-C tem proporcionado reduções na incidência e severidade de doenças pós-colheita, além de efeitos fisiológicos em tecidos vegetais, como o retardo de algumas mudanças associadas ao amadurecimento e redução das desordens fisiológicas.…”

Section: Introductionunclassified

Qualidade do tomate ‘PITENZA’ com utilização da radiação ultravioleta (UV-C)

et al. 2015

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mesmo quando submetido à refrigeração. Assim, objetivou-se com este trabalho avaliar o efeito de doses de radiação ultravioleta (UV-C) em diferentes tempos de conservação de tomates 'Pitenza' refrigerados. Os frutos foram colhidos e imediatamente transportados ao laboratório, onde foram mantidos a 12 ± 1 0 C, por 12 horas. Posteriormente, os frutos foram padronizados, sendo submetidos às doses de radiação UV-C 0 (controle); 2,27; 4,54 e 7,19 kJ m -2 e armazenados sob refrigeração a 12 ± 1 o C e 90-95% de UR, por 21 dias. Realizaram-se análises a cada 7 dias, em um período de 21 dias, quanto ao potencial hidrogeniônico, ácido ascórbico, peroxidase, licopeno e lipoxigenase. O delineamento experimental foi inteiramente casualizado, em esquema fatorial 4x4 (dose x tempo), com 3 repetições. Na atividade enzimática, bem como nos teores de licopeno e ácido ascórbico, não foi verificada a ocorrência da interação entre os fatores dose x tempo, somente sendo evidenciada a diferença estatística nas doses de radiação. Ao final, observou-se que os frutos submetidos às doses de 2,27 e 4,54 kJ m -2 demonstraram efeito positivo da radiação UV-C sobre a qualidade dos tomates. Palavras-chave:Radiação, Solanum lycopersicum, Pós-colheita. Abstract:The tomato easily deteriorates post-harvest, even under refrigeration. The aim of this work therefore was to evaluate the effect of levels of ultraviolet radiation (UVC) for different periods of storage, on refrigerated 'Pitenza' tomatoes. The fruit were harvested and immediately transported to the laboratory where they were kept at 12 ± 1 °C for 12 hours. The fruit were sorted, and later subjected to levels of UVC radiation: 0 (control), 2.27, 4.54 and 7.19 kJ m -2. They were then stored under refrigeration at 12 ± 1 °C and 90-95% RH for 21 days. Every 7 days for a period of 21 days, an analysis was made of the hydrogen ion potential, ascorbic acid, peroxidase, lycopene and lipoxygenase. The experimental design was completely randomised, in a 4x4 factorial (level x time), with three replications. For enzyme activity, as well as for lycopene and ascorbic acid levels, no interaction was seen between the factors level x time, with a statistical difference only being noted for the level of radiation. By the end, it could be seen that fruits submitted to levels of 2.27 and 4.54 kJ m -2 displayed a positive effect on the quality of the tomatoes from the UVC radiation.

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Section: Introductionunclassified

Qualidade do tomate ‘PITENZA’ com utilização da radiação ultravioleta (UV-C)

et al. 2015

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“…한편 자외선(UV)은 파장 100～400 nm 범위의 전자기파 를 말하는데 그중 식품의 살균 및 소독에 사용되는 파장은 UV-C(100～280 nm)로 미생물의 DNA base에 손상을 일으 켜 미생물을 사멸시키는 비열처리 기술이다 (14,15). UV Values with different superscripts within a column (a,b) and a row (A-C) were significantly different (p<0.05).…”

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Changes in the Quality of Peaches (Prunus persica L. Batsch) Treated by UV-C Irradiation during Storage

Jang¹,

Park²,

Ban³

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

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To prolong the shelf-life of domestic peaches, samples were treated with UV-C (0～10.0 kJ/m 2 ) and the spoiling rate and changes in physico-chemical and sensory properties were investigated. No spoiled peaches were observed within the first four days of storage in the control and 2.5 kJ/m 2 UV-C treatment groups. However, spoilage was observed in these groups on day six, and 29.17% and 25.0% of the samples showed spoilage on 10 day, respectively. Moreover, samples treated with greater than 5.0 kJ/m 2 of UV-C showed a higher percentage (41.67% or higher) of spoilage than those of the control or 2.5 kJ/m 2 UV-C treatment groups on 10 day. Additionally, weight changes in the peaches were the lower in the control group and 2.5 kJ/m 2 UV-C treatment group than in those treated with 5.0 kJ/m 2 of UV-C treatment or higher during 10 days of storage. There was no difference in pH among treatments, regardless of storage time. The hardness of the samples was not changed immediately after UV-C treatment, but that of samples treated with 5.0～10.0 kJ/m 2 of UV-C decreased rapidly after four days, when compared to the control and 2.5 kJ/m 2 UV-C treatment groups. No significant changes in the lightness and redness of the samples were observed in response to UV-C treatment, however, UV-C treatment led to a slight decrease in the yellowness of the samples. The initial taste, flavor, color, texture, and overall acceptance did not differ among control and UV-C treatments. The sensory score of the samples was the highest after 2 and 4 days of storage, while it decreased thereafter. In general, samples in the control and the 2.5 kJ/m 2 UV-C treatment groups showed higher sensory quality than those treated with UV-C at 5.0 kJ/m 2 or higher.

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“…Under suitable treatment conditions, more than 5-log reduction of some pathogenic microorganism, such as E. coli, in fruit juices could be achieved (GuerreroBeltrán and Barbosa-Cánovas 2004, Keyser et al 2008). The minimum treatment condition for clear apple juice was under UV dosage of 230 J L −1 , whereas higher UV dosage levels would be needed for cloudy juices such as orange juice and tropical juices (Keyser et al 2008). …”

Section: Ultraviolet Lightmentioning

confidence: 99%