Artículo
Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
Fecha de publicación:
31/07/2018
Editorial:
Taylor & Francis
Revista:
International Journal of Fruit Science
ISSN:
1553-8362
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The effect of spray washing disinfection with peracetic acid (PAA) on quality attributes of fresh-cut strawberries was studied. The effectiveness on native microflora and experimentally inoculated Escherichia coli was also investigated. The responses were evaluated at 0 day and after 7 days of storage (2 °C). PAAconcentration (1?240 mg L−1) and spraying time (11?138 seconds)did not affect the retentions of quality attributes.Optimizing the process at days 0 and 7 allowed to obtain significant reductions for total mesophilic microorganism, molds, and yeasts; furthermore, E. coli reduction was 3.4 log (day 0). All these results suggest that spraying with PAA could be a good disinfection method.
Palabras clave:
SPRAYING
,
DISINFECTION
,
FRESH-CUT STRAWBERRIES
,
BIOACTIVE COMPOUNDS
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Identificadores
Colecciones
Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Citación
Méndez Galarraga, María Paula; Salsi, Maria Sara; Piagentini, Andrea; Pirovani, Maria Elida; Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques; Taylor & Francis; International Journal of Fruit Science; 31-7-2018; 1-18
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