Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/10013
Título: Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries
Autor: Alexandre, Elisabete M. C.
Brandão, T. R.S.
Silva, Cristina L. M.
Palavras-chave: Strawberries
Microbial loads
Sanitizer solutions
Non-thermal technologies
Data: 2012
Editora: Elsevier
Citação: ALEXANDRE, Elisabete M. C.; BRANDÃO, T. R. S.; SILVA, Cristina L. M. - Efficacy of non-thermal technologies and sanitizer solut. Journal of Food Engineering.ISSN 0260-8774. Vol. 108, n.º 3 (2012), p. 417-426
Resumo: The effect of non-thermal technologies (ozone in aqueous solution, ultrasound and ultraviolet C radiation) and washings with chemical solutions (sodium hypochlorite and hydrogen peroxide) on safety and quality features of strawberries was studied. These treatments were applied before fruit storage at two different temperatures (4 and 15 C). The overall impact on microbial loads (total mesophiles, and yeasts and moulds) and selected quality attributes (colour, firmness, pH, total anthocyanins and ascorbic acid content) was assessed. During storage under refrigerated temperature, washing with hydrogen peroxide solutions resulted in strawberries with lower microbial loads, when compared to the other treatments. However, it produced significant key quality attributes losses, such as colour and total anthocyanins content. The results presented show that ozone and ultrasound are promising alternatives to thermal treatments. The application of such technologies, before refrigerated storage of strawberries, allowed a satisfactory retention of all quality characteristics analysed, while being efficient in controlling microbial contamination.
Peer review: yes
URI: http://hdl.handle.net/10400.14/10013
Versão do Editor: doi:10.1016/j.jfoodeng.2011.09.002
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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