บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of decontamination by intense light pulses on the shelf-life of two minimally processed vegetables.

Gomez-Lopez V.M., Devlieghere F., Debevere J.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 29

2004

บทคัดย่อ

Effect of decontamination by intense light pulses on the shelf-life of two minimally processed vegetables. Intense light pulses (ILP) is a novel technique proposed to decontaminate food surfaces by killing microorganisms using short time high frequency pulses of an intense broad spectrum, rich UV-C light.Minimally processed vegetables (MPV) have a short shelf-life and can o­nly be decontaminated by mild treatments that do not impair their fresh-like attributes.To this date, no report is known o­n the effect of ILP o­n the shelf-life of MPVIn this study, the effect of an ILP treatment 45 seconds/slide long, at 12.8 cm distance, o­n the shelf-life of minimally processed white cabbage (Brassica oleracea) and Iceberg lettuce (Lactuca sativa) stored at 7 °C for 9 days in equilibrium modified atmosphere (3% O2, 7% CO2) was studied by monitoring headspace gas concentrations, microbial populations and sensory attributes.

Respiration rates at 3% O2 and 7 °C were 16.2, 17.7, 9.2 and 16.1ml O2 h-1 kg-1 product for control and treated cabbage, and control and treated lettuce respectively.ILP treatment of cabbage reduced total aerobic psychotropic counts (TPC) with 0.44 log and yeasts counts with 0.27 log.At day 2, TPC from treated sample became higher than those from controls, and reached the acceptability limit (8 log) at day 7, when panel detected unacceptable levels of off-odour, while TPC from controls never reached 8 log; yeasts counts kept lower in treated than in control samples and never exceeded 5 logs; lactic acid bacteria were not detected (<1 log CFU g-1).At day 9, treated samples were rejected due to spoiled taste and browning, while controls were never rejected.