Demand for fresh-cut fruit and vegetables has been increasing in recent years, mainly because consumers look for freshness and convenience when they purchase these commodities. However, fresh- cut processing includes unit operation such as peeling, trimming and cutting that alter the integrity of the commodities’ tissues and can induce wounding stress. Consequently, microbial development from natural
flora is promoted due to the destruction of the tissues and subsequent release of nutrients. Pathogens may form part of this microflora, leading to a potential safety problem.
Nonionizing, germicidal, artificial ultraviolet (UV-C) radiation is a novel physical sterilization technique. Unlike chemical sanitizers, UV-C does not leave a residue, and does not require extensive safety equipment [2]. Nevertheless, a few studies have focused on UV-C radiation on fresh-cut fruits and vegetables. But these few researches indicated it is effective in reducing natural microflora and extending the shelf-life of fresh-cut products such as lettuce[3], sliced mangoes[4], Watermelon cubes[5-6]. In our previous research, we also found that UV-C radiation could effectively kill the coliform in fresh-cut pineapples and the counts of mold, yeast and total colony can be reduced distinctly by UV-C radiation for 60 -90 s [7].However, few studies have focused on the effect of UV-C radiation on the quality of fresh-cut fruit and vegetables. Our previous study had showed that UV-C radiation for 60 s and 90 s is able to effectively kill the coliform in fresh-cut pineapples and the counts of mold, yeast and total colony can be reduced distinctly. So the objective of this study was to analyze the effect of UV-C radiation for 60 s and 90 s on the sensory and nutrition quality of fresh-cut pineapples.
Demand for fresh-cut fruit and vegetables has been increasing in recent years, mainly because consumers look for freshness and convenience when they purchase these commodities. However, fresh- cut processing includes unit operation such as peeling, trimming and cutting that alter the integrity of the commodities’ tissues and can induce wounding stress. Consequently, microbial development from naturalflora is promoted due to the destruction of the tissues and subsequent release of nutrients. Pathogens may form part of this microflora, leading to a potential safety problem.Nonionizing, germicidal, artificial ultraviolet (UV-C) radiation is a novel physical sterilization technique. Unlike chemical sanitizers, UV-C does not leave a residue, and does not require extensive safety equipment [2]. Nevertheless, a few studies have focused on UV-C radiation on fresh-cut fruits and vegetables. But these few researches indicated it is effective in reducing natural microflora and extending the shelf-life of fresh-cut products such as lettuce[3], sliced mangoes[4], Watermelon cubes[5-6]. In our previous research, we also found that UV-C radiation could effectively kill the coliform in fresh-cut pineapples and the counts of mold, yeast and total colony can be reduced distinctly by UV-C radiation for 60 -90 s [7].However, few studies have focused on the effect of UV-C radiation on the quality of fresh-cut fruit and vegetables. Our previous study had showed that UV-C radiation for 60 s and 90 s is able to effectively kill the coliform in fresh-cut pineapples and the counts of mold, yeast and total colony can be reduced distinctly. So the objective of this study was to analyze the effect of UV-C radiation for 60 s and 90 s on the sensory and nutrition quality of fresh-cut pineapples.
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Demand for fresh-cut fruit and vegetables has been increasing in recent years, mainly because consumers look for freshness and convenience when they purchase these commodities. However, fresh- cut processing includes unit operation such as peeling, trimming and cutting that alter the integrity of the commodities’ tissues and can induce wounding stress. Consequently, microbial development from natural
flora is promoted due to the destruction of the tissues and subsequent release of nutrients. Pathogens may form part of this microflora, leading to a potential safety problem.
Nonionizing, germicidal, artificial ultraviolet (UV-C) radiation is a novel physical sterilization technique. Unlike chemical sanitizers, UV-C does not leave a residue, and does not require extensive safety equipment [2]. Nevertheless, a few studies have focused on UV-C radiation on fresh-cut fruits and vegetables. But these few researches indicated it is effective in reducing natural microflora and extending the shelf-life of fresh-cut products such as lettuce[3], sliced mangoes[4], Watermelon cubes[5-6]. In our previous research, we also found that UV-C radiation could effectively kill the coliform in fresh-cut pineapples and the counts of mold, yeast and total colony can be reduced distinctly by UV-C radiation for 60 -90 s [7].However, few studies have focused on the effect of UV-C radiation on the quality of fresh-cut fruit and vegetables. Our previous study had showed that UV-C radiation for 60 s and 90 s is able to effectively kill the coliform in fresh-cut pineapples and the counts of mold, yeast and total colony can be reduced distinctly. So the objective of this study was to analyze the effect of UV-C radiation for 60 s and 90 s on the sensory and nutrition quality of fresh-cut pineapples.
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