Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry

Marquenie, David; Michiels, Chris W.; Geeraerd, A.H.; Schenk, Ann; Soontjens, Carine; Impe, Jan Van; Nicolaı̈, Bart

doi:10.1016/s0168-1605(01)00648-1

Cited by 127 publications

(68 citation statements)

References 14 publications

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“…Maximum UV doses are limited ultimately by the induction in the fruit of undesirable changeshormetic effects are, after all, brought about by agents which are harmful at high doses. These undesirable changes include skin discoloration in tomatoes (Lui et al, 1993;Maharaj et al, 1999), browning and drying of calyxes in strawberries (Marquenie et al, 2002), increasing susceptibility to brown rot in peaches (Stevens et al, 1998) and premature ripening in mangoes (Gonzalez-Aguilar et al, 2001). Prolonged exposure of tomato fruits to UV has been found to accelerate ripening and senescence of tomatoes (Liu et al, 1993).…”

Section: Delay Of Ripeningmentioning

confidence: 99%

UV hormesis in fruits: a concept ripe for commercialisation

Shama¹,

Alderson²

2005

Trends in Food Science & Technology

149

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Hormesis is the application of potentially harmful agents at low doses to living organisms in order to induce stress responses. When fruit are exposed to low doses of UV a number of changes are induced including the production of anti-fungal compounds and delays in ripening. Both of these responses could be exploited by the horticultural sector to reduce postharvest losses. We review the results of UV treatment of a variety of fruits and the work done in identifying chemical changes in them. The prospects for treating fruits with UV on a commercial scale are considered.

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Section: Delay Of Ripeningmentioning

confidence: 99%

UV hormesis in fruits: a concept ripe for commercialisation

Shama¹,

Alderson²

2005

Trends in Food Science & Technology

149

View full text Add to dashboard Cite

show abstract

“…According to Marquenie et al (2002) and Nigro et al (2000), the adequate radiation dose for strawberries was between 0.5 and 4.0 kJ m _ 2 from the view point of antimicrobial safety and retaining sufficient fruit quality. Models C and D completely satisfied this requirement.…”

Section: (2) Model-based Investigation Of Inactivation Of Penicilliummentioning

confidence: 99%

“…Marquenie et al (2002) demonstrated that fungal growth on strawberries was significantly retarded using UV-C doses of ≥0.5 kJ m _ 2 . On the other hand, Nigro et al (2000) found that UV-C pre-treatment at 4.0 kJ m _ 2 induced phytotoxic effects in strawberries, including loss of color brightness and surface dehydration.…”

Section: Introductionmentioning

confidence: 99%

Simulation of UV-C Dose Distribution and Inactivation of Mold Spore on Strawberries in a Conveyor System

Tanaka

Nashiro

Trivittayasil

et al. 2016

FSTR

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In order to examine microbial decontamination by UV-C treatment of strawberries on a continuously moving conveyor, we developed a three-dimensional irradiation model based on a discrete ordinates (DO) method to evaluate UV-C dose distribution on strawberries. The sliding mesh method was employed to describe the motion of strawberries placed on a UV-C-transparent film tray on a conveyor through a UV-C treatment system. We also estimated total UV-C radiation dose distribution on the surface of strawberries for four different configurations. The models with four lamps installed in parallel to the direction of movement provided uniform dose distribution. The time required for three-log inactivation of Penicillium digitatum on the surface of strawberries was also calculated. For the optimal model (Model D), 131 s was required for three-log inactivation of P. digitatum. The proposed radiation model was shown to be a useful tool for the optimization of UV-C treatment for strawberry.

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“…The acceleration of microbicidal action by UV irradiation combined with ozone or ozonated water has also been described relative to the disinfection of contaminated water (Jung et al, 2008;Selma et al, 2008). In addition, some researchers have examined extending the shelf life of fresh fruits by combining UV irradiation with thermal technologies (Marquenie et al, 2002a;Pan et al, 2004). The combined effect of UV-C irradiation and heat on the inactivation of spores of Botrytis cinerea and Monilinia fructigena, which are the major contaminants of strawberries and cherry fruits, have been investigated in vitro (Marquenie et al, 2002b).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Heat Treatments on Bacillus subtilis Spores Inactivated by Ultraviolet Irradiation

Hamanaka

Yamada

Trivittayasil

et al. 2011

FSTR

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The influence of a combination of ultraviolet (UV) irradiation with infrared radiation heating (IRH) and conductive heating (CH) on the inactivation of bacterial spores (Bacillus subtilis) was investigated at 20, 30, 40, and 50℃ on the surface of agar plates. The survival curves of B. subtilis spores were convex downward. Generally, the inactivation efficiency of UV irradiation with IRH was greater than that with CH for B. subtilis spores. A 4.1 log reduction of B. subtilis spores was obtained by 60 sec of UV irradiation with IRH at 50℃. The highest decimal reduction time was obtained at around 30℃ of IRH. These variations in the inactivation characteristics of UV irradiation might be caused by differences in the UV and IR absorption characteristics of spores exposed at different temperatures.

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Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry

Cited by 127 publications

References 14 publications

UV hormesis in fruits: a concept ripe for commercialisation

UV hormesis in fruits: a concept ripe for commercialisation

Simulation of UV-C Dose Distribution and Inactivation of Mold Spore on Strawberries in a Conveyor System

Effect of Different Heat Treatments on Bacillus subtilis Spores Inactivated by Ultraviolet Irradiation

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