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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/4456

Title: Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
Authors: Alegria, Carla
Pinheiro, Joaquina
Duthoit, Margarida
Gonçalves, Elisa M.
Moldão-Martins, Margarida
Abreu, Marta
Keywords: abiotic stress
heat shock
UV-C radiation
fresh-cut carrot
quality
Issue Date: 2012
Publisher: Elsevier
Citation: "LWT-Food Science and Technology". ISSN 0023-6438. 48 (2012). 197-203
Abstract: Abiotic stresses such as heat shock and UV-C irradiation can be used to induce synthesis of bioactive compounds and to prevent decay in fresh-cut fruits and vegetables. This study aimed to evaluate the effects of heat shock and UV-C radiation stress treatments, applied in whole carrots, on the overall quality of fresh-cut carrot cv. Nantes during storage (5 C). Heat shock (HS, 100 C/45 s) and UV-C (0.78 0.36 kJ/m2) treated samples had higher phenolic content and exhibited reduced POD activities during storage when compared to control (Ctr) samples (200 mg/L free chlorine/1 min). All samples showed reduced carotenoid content considering raw material. Nonetheless, UV samples registered a three-fold increase in carotenoid content in subsequent storage. Fresh-cut carrot colour showed a continuous increase in whiteness index (WI) values during storage regardless of treatment without impairing visual quality. Respiratory metabolism was affected by both abiotic stress treatments since reduced O2/CO2 rates were found, more significant in HS samples. The decontamination effect was more expressive in HS samples, where a 2.5 Log10 cfu/g reduction in initial microbial load and reduced microbial growth were achieved
Description: Available at Sciverse ScienceDirect
Peer Reviewed: yes
URI: http://hdl.handle.net/10400.5/4456
ISSN: 0023-6438
Publisher version: www.elsevier.com/locate/wt
Appears in Collections:DCEB - Artigos de Revistas

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