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|Title:||Use of UV-C radiation and ozonated water for the reduction of microbial load of minimally processed melon|
|Abstract:||The commercial success of minimally processed products depends on the maintenance of its fresh state, slowing the loss of nutritional quality, ensuring the microbiological safety and shelf life enough to make its consumption by consumers feasuble. The method most used in the sanitization of minimally processed fruits and vegetables in Brazil is the chemical method through the use of sodium hypochlorite, but due to the formation of chlorinated compounds, which have carcinogenic potential, alternative methods have been used to replace it. This study aimed at evaluating the effectiveness of ozonated water and ultraviolet C radiation in reducing the microbial load and the possible replacement of sodium hypochlorite in the sanitization of minimally processed melon. The following were applied: Ozonated water (1.6 mg L-1 for 1 min), UV-C radiation (11.3 kJ m-2), sodium hypochlorite (100 mg L-1 for 1 min) and drinking water for 1 min. Previously cooled melon were minimally processed undergoing a selection, washing in running water, drainage, cut into slices, sanitation, drainage (1 min), package and storage at 5±2°C for 10 days. Three samples were taken: Immediately after cutting, after sanitization and during storage (3, 6, 8 and 10 days) for microbiological analysis (total coliforms and E.coli, Salmonella, psychrotrophic and mesophilic aerobic bacteria, yeasts and molds). The use of UV-C radiation and ozonated water reduced the initial contamination of the minimally processed melon. The shelf life was shorter for slices sanitized with ozonated water than to the slices sanitized with sodium hypochlorite and UV-C radiation. The UV-C radiation may be substitute for sodium hypochlorite in the sanitization of the minimally processed yellow melon.|
|Editor:||International Society for Horticultural Science|
|Appears in Collections:||FEAGRI - Artigos e Outros Documentos|
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