Summary
Abstract
The work presented here aims to contribute with a sustainable alternative to chemicals for avoiding deterioration of harvested date palm fruits by evaluating the single or combined use of UV-C radiation and ozonated or electrolyzed water (EW). In this way, the effects of UV-C light (0; 2.37; 6.22; 8.29 and 12.14 kJ m 2) alone, and the combined effect of 6.22 kJ m 2 UV-C with neutral EW (NEW, pH 6.99, 870 mV ORP, 100 mg L 1 free chlorine), alkaline EW (AEW, pH 11.28, 880 mV ORP, 1.83 mg L 1 free chlorine) and ozonated (O3, 0.55 mg/L ozone) water on overall quality of Deglet Nour dates stored for 30 days at 20 C were studied. Microbial growth, weight loss, firmness, pH, titratable acidity, moisture, water activity, sugars and phenolics content, antioxidant activity color and sensory quality were monitored. UV-C light, mainly at 6.22 kJ m 2, alone or combined with NEW, AEW and O3, kept the overall quality of dates during storage, Moreover, those treatments reduced the most mesophilic, coliforms, yeasts and molds counts. In summary, these combined emergent sanitizers could be useful for disinfection of fresh dates while keeping quality and prolonging shelf-life.
Study details
- Published in: LWT-Food Science and Technology 59.2 (2014): 649-655
- Microbes studied: Total Microbial Count, Fungi, Yeasts
Source
Source: LWT-Food Science and Technology 59.2 (2014): 649-655
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Fungi (general), Total microbial count |
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | LWT-Food Science and Technology, 2014 |
Reading this responsibly
Published figures are obtained under controlled conditions, usually on clean surfaces or in defined matrices. Organic load, surface condition, temperature and application coverage all affect real-world performance. Use these numbers to design a protocol, then validate it on your own site with environmental swabbing.
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