UV-C radiation as a novel technique for keeping quality of fresh processed 'Lollo Rosso' lettuce

被引:112
作者
Allende, A [1 ]
Artés, F [1 ]
机构
[1] Tech Univ Cartagena, Postharvest & Refridgerat Grp, Dept Food Engn, Murcia 30023, Cartagena, Spain
关键词
ultraviolet radiation; minimal processing; modified atmosphere packaging; microbial growth; sensory quality; respiration rate; browning;
D O I
10.1016/S0963-9969(03)00054-1
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Fresh processed 'Lollo Rosso' lettuce (Lactuca saliva) was exposed to different doses (0.4, 0.81, 2.44, 4.07, and 8.14 kJ/m(2)) Of ultraviolet-C (254 nm, UV-C) radiation, and stored up to 9 and 10 days at 5 degreesC. While minimal processing did not induce significant increases in respiration rate, UV-C radiation did. Consequently, gas composition within bags containing radiated and control lettuce pieces changed according with the increase in respiration rate. All UV-C radiation doses decreased growth of psychrotrophic bacteria, coliform, and yeast, but only significant differences were found when the highest level was applied. UV-C radiation seemed to stimulate the growth of lactic acid bacteria, probably due to reduced growth of competitive flora. After 7 days of storage the highest dose resulted in increased tissue brightness, and browning was reduced when 2.44, 4.07, and 8.14 kJ/m(2) were applied. UV-C radiation at an appropriate dose could reduce microbial loads without adversely affecting sensorial quality of 'Lollo Rosso' lettuce. (C) 2003 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:739 / 746
页数:8
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