USE OF UV-C AND GASEOUS OZONE AS SANITIZING AGENTS FOR KEEPING THE QUALITY OF FRESH-CUT ROCKET (ERUCA SATIVA MILL.).

DIEGO GUTIERREZ, ALEJANDRA LEÓN, VICTOR ESCALONA Y SILVIA DEL C. RODRÍGUEZ; ALICIA R. CHAVES; SILVIA DEL C. RODRÍGUEZ

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2016

0145-8892

The effects of UV-C radiation (5, 10 and 20 kJ m-2) and gaseous ozone (1, 2 and 5 ppm) on15 microbial growth and quality parameters of fresh-cut rocket (Eruca vesicaria subsp. Sativa)16 leaves throughout 12 days at 5 °C were investigated. As control, washing with water was17 used. Sensory attributes (general appearance, decay, color and odor), headspace gas18 composition, some chemical characteristics (chlorophyll a and b, total chlorophyll and total19 carotenoids) and microbial counts throughout shelf-life were studied.20 Fresh-cut rocket was not adversely affected by the UV-C and ozone treatment, maintaining21 the sensory quality during cold storage. The 20 kJ UV-C m-2 treatment was found to be22 better than the chlorine and gaseous ozone treatments, in terms of reducing the microbial23 load in fresh-cut rocket during 8 days of storage at 5 ºC