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dc.contributor.authorNicolau-Lapeña, Iolanda
dc.contributor.authorAbadias, Maribel
dc.contributor.authorBobo, Gloria
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorLafarga, Tomás
dc.contributor.authorViñas, Inmaculada
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2020-04-14T15:10:30Z
dc.date.available2020-05-14T22:01:11Z
dc.date.issued2019-05-15
dc.identifier.citationNicolau-Lapeña, Iolanda, Maribel Abadias, Gloria Bobo, Ingrid Aguiló-Aguayo, Tomás Lafarga, and Inmaculada Viñas. 2019. "Strawberry Sanitization By Peracetic Acid Washing And Its Effect On Fruit Quality". Food Microbiology 83: 159-166. doi:10.1016/j.fm.2019.05.004.ca
dc.identifier.issn0740-0020ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/685
dc.description.abstractThe risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. The disinfection capacity of peracetic acid (PA) at three concentrations (20, 40 and 80 ppm) and washing times (1 and 2 min) was compared to sodium hypochlorite (200 ppm) (NaClO) treatments and a water control, and its influence on the physico-chemical, biochemical and nutritional quality of strawberries was also studied. Counts on total aerobic mesophilic microorganisms were comparable between NaClO and PA. For yeasts and molds, only NaClO and 80 ppm PA reduced contamination in washing water, but no differences wereobserved in strawberries. Artificially inoculated L. innocua was reduced by at least 4 log cfu/g in strawberry by all the PA treatments, except at 20 ppm PA for 1 min. Total soluble solids, pH, titratable acidity, antioxidant activity and total phenolic content values were maintained after all treatments. Only anthocyanin content was affected. Treatments of 20 and 40 ppm PA did not significantly affect fruit color, and there were no losses on strawberry firmness. PA, as a GRAS substance that has shown potential to reduce microorganisms present in strawberries without any major physicochemical or sensorial alteration, could be a suitable alternative to chlorine disinfection.ca
dc.format.extent38ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood Microbiologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleStrawberry sanitization by peracetic acid washing and its effect on fruit qualityca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2016-78086-R/ES/Estrategias de mitigación de los problemas asociados a patógenos de transmisión alimentaria para mejorar la calidad e inocuidad de fresas congeladas y listas para el consumo/FRESAFEca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.fm.2019.05.004ca
dc.contributor.groupPostcollitaca


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