UV-C Irradiation in tropical fruits minimally processed
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چکیده
منابع مشابه
Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables
The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-convent...
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The initial microflora of minimally processed celery and cabbage packaged under a modified atmosphere was determined. The samples came from the same producer and were sold in a supermarket chain of Santiago, Chile. Although neither E. coli nor Salmonella spp. were detected, initial total plate and Enterobacteriaceae counts were high (= 10(5) cfu/g), not meeting in most cases the specifications ...
متن کاملBacterial Stressors in Minimally Processed Food
Stress responses are of particular importance to microorganisms, because their habitats are subjected to continual changes in temperature, osmotic pressure, and nutrients availability. Stressors (and stress factors), may be of chemical, physical, or biological nature. While stress to microorganisms is frequently caused by the surrounding environment, the growth of microbial cells on its own may...
متن کاملOccurrence of Salmonella in Minimally Processed Vegetables
Vegetables that have been physically altered from its original state but remain in its fresh state are considered minimally processed. These vegetables are subjected to one or more physical changes (processes of washing, peeling, slicing and cutting), which make them ready for consumption. However, in the dicing step occurs the release of internal cellular fluids, rich in nutrients, which allow...
متن کاملPhysiology of Lightly Processed Fruits and Vegetables
Fig. 1. Wound ethylene production at 20C by tomato pericarp disks cut from the blossom, equator, and stem regions of mature green fruit. Data are means The physiology of lightly processed (LP) fruits and vegetables is essentially the physiology of wounded tissue. This type of processing, involving abrasion, peeling, slicing, chopping, or shredding, differs from traditional processing in that th...
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ژورنال
عنوان ژورنال: Scientia agropecuaria
سال: 2013
ISSN: 2077-9917,2306-6741
DOI: 10.17268/sci.agropecu.2013.03.01