UV-C radiation as a novel technique for keeping quality of fresh processed 'Lollo Rosso' lettuce
UV-C radiation as a novel technique for keeping quality of fresh processed 'Lollo Rosso' lettuce
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DOI：
10.1016/s0963-9969(03)00054-1
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发表时间：
2003-01-01
影响因子：
8.1
通讯作者：
Artés, F
中科院分区：
文献类型：
--
作者：
Allende, A;Artés, F
将新鲜加工的“Lollo罗索”莴苣（莴苣唾液）暴露于不同剂量（0.4、0.81、2.44、4.07和8.14 kJ/m（2））的紫外线-C（254 nm，UV-C）辐射，并在5 ℃下储存长达9和10天。虽然最低限度的加工并没有引起呼吸率的显着增加，紫外线-C辐射。因此，袋内的气体成分含有辐射和控制生菜片的变化与呼吸速率的增加。所有的UV-C辐射剂量的耐冷菌，大肠菌群和酵母菌的生长下降，但只有显着差异时，发现最高水平的应用。UV-C辐射似乎刺激了乳酸菌的生长，可能是由于竞争性植物群的生长减少。贮藏7天后，最高剂量导致组织亮度增加，当施加2.44、4.07和8.14 kJ/m2时，布朗宁减少。适当剂量的UV-C辐射可以在不影响“Lollo罗索”生菜感官品质的前提下降低其微生物负荷。(C)2003爱思唯尔科技有限公司版权所有。
Fresh processed 'Lollo Rosso' lettuce (Lactuca saliva) was exposed to different doses (0.4, 0.81, 2.44, 4.07, and 8.14 kJ/m(2)) Of ultraviolet-C (254 nm, UV-C) radiation, and stored up to 9 and 10 days at 5 degreesC. While minimal processing did not induce significant increases in respiration rate, UV-C radiation did. Consequently, gas composition within bags containing radiated and control lettuce pieces changed according with the increase in respiration rate. All UV-C radiation doses decreased growth of psychrotrophic bacteria, coliform, and yeast, but only significant differences were found when the highest level was applied. UV-C radiation seemed to stimulate the growth of lactic acid bacteria, probably due to reduced growth of competitive flora. After 7 days of storage the highest dose resulted in increased tissue brightness, and browning was reduced when 2.44, 4.07, and 8.14 kJ/m(2) were applied. UV-C radiation at an appropriate dose could reduce microbial loads without adversely affecting sensorial quality of 'Lollo Rosso' lettuce. (C) 2003 Elsevier Science Ltd. All rights reserved.