UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper

Vicente, Ariel Roberto; Pineda, C.; Lemoine, María Laura; Civello, Pedro Marcos; Martínez, Gustavo; Chaves, Alicia Raquel

doi:10.1016/j.postharvbio.2004.06.001

Cited by 203 publications

(160 citation statements)

References 33 publications

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“…Erkan et al (2001) reported that the respiration rates of squash slices were higher in radiated tissue than those of non-radiated controls, and the increase in the respiration rate correlated with the increase in UV-C intensity. However, Vicente et al (2005) found that UV-C treated peppers displayed a lower respiration rate than untreated control fruit.…”

Section: Article In Pressmentioning

confidence: 93%

“…Allende and Artes (2003a, b) found no significant difference between untreated and radiated fresh-cut lettuce with a maximum radiation dose of 8.14 kJ m À2 . More recently, Vicente et al (2005) have found that UV-C treatments reduced decay in peppers cv. Zafiro with low radiation doses.…”

Section: à2mentioning

confidence: 99%

“…Consistent with this, Sumner et al (1995) found that UV-C was effective in destroying Salmonella typhimurium on agar plates and Yaun et al (2004) observed that five Salmonella and Escherichia coli O157:H7 strains inoculated in lettuce showed similar logarithmic reductions when treated with the same doses of UV-C radiation. Additionally, many researchers showed that UV-C radiation was effective in inhibiting growth of different micro-organisms commonly present in food products (Abshire and Dunton, 1981;Bintsis et al, 2000;El-Ghaouth and Wilson, 1995;Sommer et al, 1996Sommer et al, , 2000 and some of them demonstrated the efficacy of UV-C radiation for reducing microbial growth in fruit and vegetables (Marquenie et al, 2003;Stevens et al, 1998;Vicente et al, 2005). Of special interest is the development of an UV-C apparatus, which delivered low-dose UV-C light to the surface of fruit on a processing line (Wilson et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

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Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce

et al. 2006

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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 J m À2). Erwinia carotovora, Leuconostoc carnosum, Salmonella typhimurium, and Yersinia aldovae were the most resistant strains requiring a UV-C dose of 85 J m À2 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 kJ m À2 ) 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 CO 2 concentrations positively and O 2 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 kJ m À2 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. r

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Section: Article In Pressmentioning

confidence: 93%

Section: à2mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce

et al. 2006

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“…Many studies on the effects of UV-C have involved agricultural produce such as citrus fruit (Ben-yehoshua et al, 1992), grapefruit (Droby et al, 1993), peach (Stevens et al, 1998), strawberry (Marquenie et al, 2003), tomato (Liu, 1993), pepper (Vicente et al, 2005) and spinach (Escalona et al, 2010). UV-C was found to have an inactivation effect and the ability to induce resistance (Terry & Joyce, 2004).…”

Section: Introductionmentioning

confidence: 99%

Inactivation Characteristics and Modeling of Mold Spores by UV-C Radiation Based on Irradiation Dose

Trivittayasil

Nashiro

Tanaka

et al. 2015

FSTR

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Inactivation characteristics by UV-C radiation of Cladosporium cladosporioides and Penicillium digitatum, known as decay-inducing molds on fruits, were investigated. The survival curve of C. cladosporioides with irradiation dose was found to be biphasic in nature; the inactivation rate was initially high and slowed with increasing irradiation dose. In contrast, the survival curve of P. digitatum was approximately linear. A shoulder on the survival curves of both species was observed at low dose, indicating their resistance to low-dose UV-C. The mathematical model representing the inactivation of C. cladosporioides was the biphasic linear model, whereas the first-order kinetics model was applicable to P. digitatum.

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“…A irradiação ultravioleta (UV-C) é utilizada como método de controle de deterioração por resultar em desinfecção superficial de pequenos frutos, reduzindo o crescimento microbiano (Marquenie et al, 2003;Vicente et al, 2005;Khademi et al 2013;Sricastava e Sharna, 2013), também segundo Stevens et al (2004) atrasa o amolecimento do fruto, um dos principais fatores determinantes na vida pós-colheita do fruto. Campos et al (2011) relatam efeitos positiva da radiação UV-C sobre a qualidade dos tomates 'Pitenza'.…”

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Pós colheita do abacate ‘Hass’ submetido a radiação UV-C

Daiuto¹,

Vieites²,

Tremocoldi³

et al. 2014

Rev. Colomb. Cienc. Hortic.

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JOANA GIFFONI FIGUEIREDO FUMES 3 RESUMOAvaliou-se o efeito da radiação UV-C na conservação pós-colheita do abacate 'Hass'. Frutos selecionados foram submetidos à radiação em luz UV-C por 5, 10, 15 e 20 minutos, mantidos sob refrigeração (10±1ºC e 90±5% umidade relativa) e avaliados durante 15 dias. Determinou-se a perda de massa, taxa respiratória, acidez total titulável (ATT), sólidos solúveis totais (SST), ratio (SST/ATT), pH, firmeza, fenólicos totais e atividade antioxidante por DPPH•. A firmeza e o conteúdo de fenólicos totais diminuíram durante o período experimental nos frutos de todos os tratamentos. Houve correlação significativa moderada (P=0,0; r=0,455) entre atividade antioxidante e compostos fenólico dos frutos. Os tratamentos cuja exposição a luz UV-C foi de 15 e 20 minutos apresentaram porcentagens de atividade antioxidante maiores em relação aos outros tratamentos, entre o 6 e 12 dias de armazenamento, perda de massa inferior ao tratamento controle e valores estáveis de sólidos solúveis durante o período experimental. Estes resultados apontam que a utilização da luz UV-C pode ser uma opção na conservação de abacate 'Hass'.

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UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper

Cited by 203 publications

References 33 publications

Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce

Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce

Inactivation Characteristics and Modeling of Mold Spores by UV-C Radiation Based on Irradiation Dose

Pós colheita do abacate ‘Hass’ submetido a radiação UV-C

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