Biomedical Engineering Reference
In-Depth Information
Table 5.1
Use of emerging technologies in preservation of fresh-cut fruit and vegetables quality
parameters
Type of fresh-cut
product
Treatment conditions
Effect
References
UV irradiation
“Tommy Atkins”
mango
UV-C irradiation for 1 to
10 min at 5 °C
Chilling injury
symptoms and
deterioration was
reduced. Antioxidant
capacity was improved
González
‐
Aguilar et al.
(
2007b
)
Bell pepper
7 kJ m
−2
UV-C light at 10 °C
Reduction of chilling
injury incidence and
severity
Vicente et al.
(
2005
)
Watermelon
cubes
4.1 kJ m
−2
UV-C light
Reduction of
microbial populations,
keeping quality of the
product
Fonseca and
Rushing (
2006
)
1.6 and 2.8 kJ m
−2
UV-C
light stored at 5 °C during
8 days
Artés-Hernández
et al. (
2010
)
Melon
Cubes cut under 20 W/m
2
and exposed to 1,200 J/m
2
UV-C light and stored at 6 °C
2 log reduction for
microbial counts,
compared than
untreated sample
Manzocco et al.
(
2011
)
Peaches
UV-C irradiation (250-
280 nm) for 3,5 and 10 min
stored for 14 and 21 days at
5 °C
Signifi cantly reduced
chilling injury,
increasing the
resistance of fruit
deterioration
González
Aguilar et al.
(
2004
)
“Haden” mango
UV-C irradiation energy
levels of 2.46 and 4.93 kJ m
−2
for 10 min and stored at
25 °C
Reduced the decay,
improved the general
appearance and
reduced the number
of fungal infections
González-
Aguilar et al.
(
2007a
)
Controlled/modifi ed atmospheres
Cantaloupe
Film-sealed containers
fl ushed with 4 kPa O
2
plus 10
kPa CO
2
and stored at 5 °C
Shelf life of cubes for
9 days showing better
color retention,
reduced translucency,
respiration rate and
microbial population
Bai et al. (
2001
)
“Tommy Atkins”
and “Kent”
mango cubes
Mango cubes placed on a
plastic screen and fl ushed
with 4 kPa O
2
plus 10 kPa
CO
2
(for “Tommy Atkins”)
and 2 kPa O
2
plus 10 kPa
CO
2
(for “Kent”), then were
stored at 10 °C
The marketable period
was extended by
1-2 days
Rattanapanone
et al. (
2001
)
(continued)
