Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine

Alegria, Carla; Pinheiro, Joaquina; Gonçalves, Elsa M.; Fernandes, Isabel; Moldão, Margarida; Abreu, Marta

doi:10.1016/j.ifset.2008.08.006

Cited by 75 publications

(70 citation statements)

References 34 publications

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“…When compared to non-treated controls, the combination solution of hot water and antibrowning agents detected mesophilic aerobic counts of 4.54 × 10 2 -2.38 × 10 3 CFU/g. The decrease in the microbial load produced by the heat treatment (by 3 logs) is in agreement with Alegria et al (2009) and Aguayo et al (2008) where total aerobic bacterial growth on fresh-cut Amarllo melon pieces was reduced by dipping in hot water (60°C for 1 min). Heat treatment was effective for reducing microbial count; furthermore, the heat treatment and anti-browning agent combinations inhibited the growth of microorganisms more effectively than heat treatment alone.…”

Section: Microbiological Analysissupporting

confidence: 82%

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Chang¹,

Kim²

2015

HST

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This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.

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Section: Microbiological Analysissupporting

confidence: 82%

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Chang¹,

Kim²

2015

HST

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“…The reduction of total mesophiles on strawberries obtained in this study are of the same magnitude as those reported by Alegria et al (2009) on the effect of ultrasonication (1 min/45 kHz) and thermosonication (1 min/ 50°C) on total aerobic plate counts and yeasts and moulds in carrots. These authors reported 0.5 log-cycles reduction for both type of microorganisms in ultrasonicated samples, and 1.7 and 1.2 log reduction for total aerobic plate counts and yeasts and moulds, respectively, in thermosonicated samples.…”

Section: Impact Of Treatments On Microbial Loadssupporting

confidence: 89%

“…However, for solid fruits and vegetables microbial reductions are not so significant. Alegria et al (2009) reported 1.7 and 1.2 log reduction for total aerobic plate counts and yeasts and moulds, respectively, when studying the impact of thermosonication (45 kHz and 50°C) on carrots. Cao et al (2010) applied ultrasounds (25 kHz) to strawberries and observed 0.88 and 1.1 log reductions for aerobic microorganisms and moulds and yeast, respectively.…”

Section: Introductionmentioning

confidence: 99%

Study on Thermosonication and Ultraviolet Radiation Processes as an Alternative to Blanching for Some Fruits and Vegetables

Alexandre

Santos-Pedro

Brandão

et al. 2011

Food Bioprocess Technol

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The impacts of ultraviolet-C radiation, blanching by heat, and combination of heat/ultrasounds (thermosonication) were studied for Listeria innocua (inoculated) in red bell peppers, total mesophiles in strawberries and total coliforms in watercress, in the temperature range 50-65°C. Quality attributes such as colour and firmness were studied for all products, and total anthocyanins content was additionally determined for strawberries. Results showed that ultraviolet-C radiation was the least effective treatment in terms of microbial load reduction and was equivalent to a simple water washing. Log reductions were 1.05±0.52 for L. innocua, 0.53±0.25 for total coliforms and 0.26±0.18 for total mesophiles. This treatment had the lowest impact on the quality parameters analysed. Thermosonication treatment was similar to heat blanching for all microorganism/product tested, excepted for total coliforms in watercress at 65°C, in which thermosonication had a higher effect (p<0.05). Heat blanching at 65°C allowed 7.43±0.12 log-cycles reduction, while loads were diminished by 8.24±0.13 log-cycles if thermosonication at the same temperature was applied. Thermosonication also allowed better quality retention, when compared to heat blanching at the same temperatures. The impact of thermosonication on microbial load reductions was statistically significant and thermosonicated samples retained quality attributes better than heat blanched ones at the same temperatures (p<0.05). Hence, it can be concluded that thermosonication is a promising process and may be a favourable alternative to the conventional thermal treatments.

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“…The colour, appearance, firmness, flavour, taste and general acceptance of fresh cut pineapple using different concentrations of nisin was determined by the method described by Alegria et al, (2009). It was evaluated by panel of trained judges using 1-5 scale by using thermocol as storage container.…”

Section: Standardization Of Level Of Concentrations Of Nisinmentioning

confidence: 99%

“…The fresh cut pineapples were standardized based on the method described by Alegria et al, (2009) using 1-5 scale. It was evaluated by panel of trained judges.…”

Section: Organoleptic Evaluationmentioning

confidence: 99%

Impact of Packaging Materials on Quality of Fresh Cut Pineapple Using Biopreservative to Ensure Safety

Sindumathi¹,

Amutha²,

Kavitha³

2017

Int.J.Curr.Microbiol.App.Sci

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Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine

Cited by 75 publications

References 34 publications

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Study on Thermosonication and Ultraviolet Radiation Processes as an Alternative to Blanching for Some Fruits and Vegetables

Impact of Packaging Materials on Quality of Fresh Cut Pineapple Using Biopreservative to Ensure Safety

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