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The combined effects of ultraviolet-C irradiation and modified atmosphere packaging for inactivating Salmonella enterica serovar Typhimurium and extending the shelf life of cherry tomatoes during cold storage

Paper ID Volume ID Publish Year Pages File Format Full-Text
19836 43134 2015 12 PDF Available
Title
The combined effects of ultraviolet-C irradiation and modified atmosphere packaging for inactivating Salmonella enterica serovar Typhimurium and extending the shelf life of cherry tomatoes during cold storage
Abstract

•UV-C irradiation was effective in reducing the levels of S. Typhimurium.•MAP delayed S. Typhimurium growth in cherry tomatoes during cold storage.•The combined use of UV-C and active MAP effectively delayed the change in color.•UV-C, MAP, and cold storage are effective hurdles for preservation.

The combined effects of ultraviolet-C (UV-C) irradiation, modified atmosphere packaging (MAP), and cold storage temperature on the quality of inoculated (Salmonella enterica serovar Typhimurium) and non-inoculated cherry tomatoes were investigated. Based on the inactivation and sublethal injury tests of S. Typhimurium by UV-C irradiation, 2 kJ/m2 UV-C was selected for the combined treatment. Non-inoculated and inoculated cherry tomatoes were irradiated with 2 kJ/m2 UV-C and then packaged under two different modified atmosphere conditions (passive and active) and stored for 9 d at 4 and 20 °C. As controls, non-irradiated cherry tomatoes packaged in perforated film bags were stored. When the inoculated cherry tomatoes that were irradiated with UV-C were packaged under an active modified atmosphere (5.3% CO2 + 5.5% O2), the S. Typhimurium populations were significantly reduced during storage at 4 °C compared to those of other treatments. Regarding the color, the combination of UV-C and active MAP delayed the change of Hunter b* and ΔE values in cherry tomatoes during storage at 4 °C. Regardless of treatment and packaging method, the cherry tomatoes stored at 4 °C exhibited a lower decrease of firmness compared to those stored at 20 °C. After 9 d of storage at 4 or 20 °C, there were significant differences in lycopene content and weight loss depending on storage temperature or gas composition in packaging film. Therefore, these results suggest that the combination of UV-C irradiation and active MAP can improve the microbial safety and extend the shelf life of cherry tomatoes during cold storage.

Keywords
Cherry tomatoes; Microbiological safety; Quality; Modified atmosphere packaging; Shelf life
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The combined effects of ultraviolet-C irradiation and modified atmosphere packaging for inactivating Salmonella enterica serovar Typhimurium and extending the shelf life of cherry tomatoes during cold storage
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Packaging and Shelf Life - Volume 3, March 2015, Pages 19–30
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us