IQUIBA-NEA   25617
INSTITUTO DE QUIMICA BASICA Y APLICADA DEL NORDESTE ARGENTINO
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Minimally processed watermelons: effect of UV-C light on color, firmness and gas headspace during refrigerated storage
Autor/es:
OJEDA, GONZALO A; SGROPPO, SONIA C; PEREYRA MARIA VICTORIA; ARIAS GORMAN ADRIANA
Lugar:
Viena
Reunión:
Conferencia; 4th International ISEKI-FOOD Conference; 2016
Institución organizadora:
ISEKI
Resumen:
Watermelons (Citrullus vulgaris) are prized because of their high nutritional quality and flavor, but its size does not make them appropriate for individual consumption. Therefore, marketing them as a fresh-cut product is of interest, but to have a proper presentation, the tissue should be plump, firm and have good color. UV-C light, a clean technology, could be an alternative to prevent undesirable changes in this product.The objective of this work was to evaluate the effect of UV-C light treatments on color, texture and gas headspace of minimally processed watermelons.The inner tissue of the watermelons was cut into cubes of 3.5cm side and subjected to exposure to UV-C light with doses of 2.09 (T1) and 4.02 (T2) kJ / m2, placed on trays, covered with film and stored at 10 ° C. At initial time and every 2 days during the 8 days of storage, the samples were removed to make determinations of color with a colorimeter (Konica, Japan), firmness with a texture analyzer (Shimadzu, China) and gas headspace with a gas analyzer (Servomex, United Kingdom). All determinations were made by quadruplicate and the results were analyzed by ANOVA (p