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dc.contributor.author
Gómez, Paula Luisina
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dc.contributor.author
Salvatori, Daniela Marisol
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dc.contributor.author
Garcia Loredo, Analia Belen
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dc.contributor.author
Alzamora, Stella Maris
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dc.date.available
2019-01-18T19:19:34Z
dc.date.issued
2012-08
dc.identifier.citation
Gómez, Paula Luisina; Salvatori, Daniela Marisol; Garcia Loredo, Analia Belen; Alzamora, Stella Maris; Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability; Springer; Food and Bioprocess Technology; 5; 6; 8-2012; 2311-2322
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/68265
dc.description.abstract
This study investigated the effect of pulsed light (PL) dose on color, microstructure, and microbiological stability of cut apples during 7-day refrigerated storage. Apples were irradiated at two different distances from the lamp (5 or 10 cm) during 2 to 100 s (2. 4 to 221.1 J/cm 2). Cut-apple surface exposed to high PL fluencies turned darker (lower L* values) and less green (higher a* value) than the control, and this effect was more pronounced as PL dose and/or storage time increased. On the contrary, the application of few flashes (2.4 J/cm 2) allowed maintaining the original color of apples slices along storage. Light microscopy images of treated samples showed degraded walls and broken plasmalemma and tonoplast, which may explain, at least partially, the increase in browning of irradiated apples at high doses. Inactivation patterns of inoculated microorganisms depended on PL dose and the type of microorganism. After 100 s PL treatment at 5 cm, no counts were observed for Saccharomyces cerevisiae KE162, while for Escherichia coli ATCC 11229 and Listeria innocua ATCC 33090, reduction levels were 2. 25 and 1. 7 logs, respectively. Native microflora population was in general higher in control samples than in 10 and 60 s PL irradiated apples along the whole storage. Although the application of high PL fluencies allowed obtaining greater microbial reductions, they also promoted browning of apple. Application of PL at a dose of 11.9 J/cm 2 could extend the shelf life of cut apple with minimal modification in color.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Color
dc.subject
Cut Apple
dc.subject
Dose
dc.subject
Microbiological Stability
dc.subject
Pulsed Light
dc.subject
Structure
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-01-16T18:27:43Z
dc.journal.volume
5
dc.journal.number
6
dc.journal.pagination
2311-2322
dc.journal.pais
Alemania
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dc.journal.ciudad
Berlin
dc.description.fil
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Salvatori, Daniela Marisol. Universidad Nacional del Comahue. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food and Bioprocess Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-011-0598-3
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-011-0598-3
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