Use of UV-C and Gaseous Ozone as Sanitizing Agents for Keeping the Quality of Fresh-Cut Rocket (Eruca sativa mill)

2016 ◽  
Vol 41 (3) ◽  
pp. e12968 ◽  
Author(s):  
Diego R. Gutiérrez ◽  
Alicia R. Chaves ◽  
Silvia Del C. Rodríguez
Keyword(s):  
Eruca Sativa ◽  
Gaseous Ozone ◽  
Fresh Cut ◽  
Uv C

Effect of Ultraviolet-C Radiation Combined with Unconventional Atmosphere Packaging on the Quality of Fresh-Cut Arugula (Eruca Sativa Mill.)

2015 ◽  
Vol 35 (4) ◽  
pp. 523-532 ◽  
Author(s):  
Ana Cecilia Silveira ◽  
Andrea Baeza ◽  
Víctor Hugo Escalona
Keyword(s):  
Eruca Sativa ◽  
Ultraviolet C ◽  
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

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

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 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.

Impact of gaseous ozone on microbial contamination and quality of fresh-cut durian

2022 ◽  
Vol 294 ◽  
pp. 110799
Author(s):  
Kanlaya Sripong ◽  
Apiradee Uthairatanakij ◽  
Pongphen Jitareerat
Keyword(s):  
Microbial Contamination ◽  
Gaseous Ozone ◽  
Fresh Cut

Effect of citric acid combined with UV-C on the quality of fresh-cut apples

2016 ◽  
Vol 111 ◽  
pp. 126-131 ◽  
Author(s):  
Chen Chen ◽  
Wenzhong Hu ◽  
Yubo He ◽  
Aili Jiang ◽  
Ruidong Zhang
Keyword(s):  
Citric Acid ◽  
Fresh Cut ◽  
Uv C

Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves

2012 ◽  
Vol 14 ◽  
pp. 115-121 ◽  
Author(s):  
Alejandro Tomás-Callejas ◽  
Mariano Otón ◽  
Francisco Artés ◽  
Francisco Artés-Hernández
Keyword(s):  
High Oxygen ◽  
Combined Effect ◽  
Fresh Cut ◽  
Uv C
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