UV-C light inactivation kinetics of Penicillium expansum on pear surfaces: Influence on physicochemical and sensory quality during storage

扩展青霉 褐变 化学 食品科学 分生孢子 园艺 佩拉 接种 风味 植物 生物 采后
作者
M.S. Roopesh,S. L. Lupien,Kanishka Bhunia,Shyam S. Sablani,Frank M. Dugan,Barbara Rasco,Karen Killinger,Amit Dhingra,Carolyn F. Ross
出处
期刊:Postharvest Biology and Technology [Elsevier BV]
卷期号:87: 27-32 被引量:29
标识
DOI:10.1016/j.postharvbio.2013.08.005
摘要

UV-C inactivation kinetic data of Penicillium expansum on intact and wounded pear disks were determined. P. expansum conidia (0.5 mL, 1.6 × 107 CFU/mL) were spot inoculated onto intact and wounded pear tissue with skin (excised disks), treated with UV-C doses ranging 0.101–3.06 kJ/m2 at 23 °C and surviving conidia were enumerated. Changes in selected physicochemical parameters and sensory quality following UV-C treatment of whole pears were determined immediately after treatment, and 4 and 8 weeks of storage at 4 °C. A greater UV-C intensity was required for similar inactivation levels of P. expansum populations on wounded pear disks (3.1 kJ/m2 for 2.7 log reduction) compared to intact pear disks (1.7 kJ/m2 for 2.8 log reduction). No significant difference in % weight loss, or soluble solids content and texture was observed between UV-C treated and untreated pears. However, browning was observed on UV-C treated pear surfaces after 4 and 8 weeks along with changes in flavor and texture. An increase in consumer preference was noticed for the untreated control pears after 4 weeks storage.

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