Effects of Ultraviolet Light (UV-C) and Heat Treatment on the Quality of Fresh-Cut Chokanan Mango and Josephine Pineapple

2015 ◽  
Vol 80 (2) ◽  
pp. S426-S434 ◽  
Author(s):  
Dominic Soloman George ◽  
Zuliana Razali ◽  
Vicknesha Santhirasegaram ◽  
Chandran Somasundram
Keyword(s):  
Heat Treatment ◽  
Ultraviolet Light ◽  
Fresh Cut ◽  
Uv C

scholarly journals Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato

2016 ◽  
Vol 9 (6) ◽  
pp. 924-935 ◽  
Author(s):  
Joaquina C. Pinheiro ◽  
Carla S. M. Alegria ◽  
Marta M. M. N. Abreu ◽  
Elsa M. Gonçalves ◽  
Cristina L. M. Silva
Keyword(s):  
Heat Treatment ◽  
Uv C

scholarly journals Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

LWT ◽  
2018 ◽  
Vol 95 ◽  
pp. 339-345 ◽  
Author(s):  
Lorena Zudaire ◽  
Inmaculada Viñas ◽  
Maribel Abadias ◽  
Joan Simó ◽  
Ingrid Aguiló-Aguayo
Keyword(s):  
Heat Treatment ◽  
Allium Cepa ◽  
Peroxyacetic Acid ◽  
Mild Heat ◽  
Allium Cepa L ◽  
Natural Microflora ◽  
Fresh Cut

scholarly journals Effect of UV-C Radiation on the Quality of Fresh-cut Pineapples

2012 ◽  
Vol 37 ◽  
pp. 113-119 ◽  
Author(s):  
Yong-Gui Pan ◽  
He Zu
Keyword(s):  
Fresh Cut ◽  
Uv C

Impact of UV-C light on safety and quality of fresh-cut melon

2011 ◽  
Vol 12 (1) ◽  
pp. 13-17 ◽  
Author(s):  
Lara Manzocco ◽  
Sara Da Pieve ◽  
Michela Maifreni
Keyword(s):  
Fresh Cut ◽  
Uv C

Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils

LWT ◽  
2013 ◽  
Vol 54 (2) ◽  
pp. 389-396 ◽  
Author(s):  
M. Maghoumi ◽  
P.A. Gómez ◽  
Y. Mostofi ◽  
Z. Zamani ◽  
F. Artés-Hernández ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Combined Effect ◽  
Fresh Cut ◽  
Uv C ◽  
Pomegranate Arils

Hot water, UV-C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh-cut pomegranate arils

2012 ◽  
Vol 93 (5) ◽  
pp. 1162-1168 ◽  
Author(s):  
Mahshad Maghoumi ◽  
Perla A Gómez ◽  
Francisco Artés-Hernández ◽  
Younes Mostofi ◽  
Zabihalah Zamani ◽  
...  
Keyword(s):  
Hot Water ◽  
Fresh Cut ◽  
Uv C ◽  
Pomegranate Arils

Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa)

2014 ◽  
Vol 7 (12) ◽  
pp. 3478-3492 ◽  
Author(s):  
Sabine Wulfkuehler ◽  
Sabrina Stark ◽  
Johann Dietz ◽  
Herbert Schmidt ◽  
Agnes Weiss ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Lactuca Sativa ◽  
Red Oak ◽  
Effect Of Water ◽  
Lactuca Sativa L ◽  
Water Jet Cutting ◽  
Fresh Cut ◽  
Leaf Lettuce ◽  
Oak Leaf Lettuce

scholarly journals Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.)

2010 ◽  
Vol 45 (4) ◽  
pp. 849-855 ◽  
Author(s):  
Tassadit Djioua ◽  
Florence Charles ◽  
Murillo Freire ◽  
Heloisa Filgueiras ◽  
Marie-Noëlle Ducamp-Collin ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mangifera Indica ◽  
Combined Effects ◽  
Chitosan Coating ◽  
Fresh Cut

scholarly journals Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yajing Xie ◽  
Qiong Lin ◽  
Wenqiang Guan ◽  
Shuzhen Cheng ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Storage Period ◽  
Food Preservation ◽  
Storage Quality ◽  
Acid Sulfate ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C

Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

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