Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 38, Issue 1, Pages 1-10Publisher
WILEY
DOI: 10.1111/j.1745-4549.2012.00730.x
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Funding
- Fundacao para a Ciencia e Tecnologia, Portugal [BD/10765/2002]
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The effect of different sanitizing methods as alternative decontamination treatments to chlorinated-water, on microbiological counts, packaging atmosphere composition, color and firmness of fresh-cut kiwifruit under refrigerated conditions was evaluated. The fruits were subjected, within minimal processing, to water, chlorinated water (150 ppm free chlorine), ozonated water (0.2 ppm), UV-C (1 kJ/m(2)) or heat-shock treatment (95C/30 s). Results showed that UV-C and heat-shock treatments were efficient with respect to microbial quality of fruits, by maintaining the microbial loads below the legal or recommended limits during 10-day storage. No significant (P < 0.05) reduction of the initial microbial flora was observed in kiwi slices treated with ozonated water and chlorine. UV-C treatment was also effective in reducing respiration rate of kiwifruit slices. No significant changes (P < 0.05) in color parameters (L-star, c and h degrees) were observed in kiwi slices submitted to different sanitizing methods. UV-treated fruits showed a significant (P < 0.05) increase in firmness value.
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