Enhancement of Shelf Life of Grated Beetroots

Microbiological quality in grated beetroots was studied. The vegetable was washed with cold water (8°C) or with chlorinated water (8°C and 252 mg active chlorine per liter water) and packaged in trays wrapped in high permeability film (PVC). Storage temperatures were 0, 4, and 20°C. Aerobic count co...

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Detalles Bibliográficos
Autores principales: López Osornio, María de las Mercedes, Chaves, Alicia Raquel
Formato: Articulo
Lenguaje:Inglés
Publicado: 1997
Materias:
Ciencias Exactas
Biología
Microflora
grated beetroots
shelf life
ready-to-use
chlorinated water
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/139726
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-139726
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Biología
Microflora
grated beetroots
shelf life
ready-to-use
chlorinated water
spellingShingle Ciencias Exactas
Biología
Microflora
grated beetroots
shelf life
ready-to-use
chlorinated water
López Osornio, María de las Mercedes
Chaves, Alicia Raquel
Enhancement of Shelf Life of Grated Beetroots
topic_facet Ciencias Exactas
Biología
Microflora
grated beetroots
shelf life
ready-to-use
chlorinated water
description Microbiological quality in grated beetroots was studied. The vegetable was washed with cold water (8°C) or with chlorinated water (8°C and 252 mg active chlorine per liter water) and packaged in trays wrapped in high permeability film (PVC). Storage temperatures were 0, 4, and 20°C. Aerobic count colonies (ACC), fungi and yeasts, and lactose fermentative bacteria were determined. Representative colonies were identified. The results obtained showed that the treatment with chlorinated water caused significant decreases (P < 0.05) in the initial yeast counts and total aerobic counts. Treatment with cold chlorinated water significantly decreased the yeast counts and PCA counts after 3 days at 0 and 4°C. The change to 20°C caused significantly increased (P < 0.05) PCA counts in the grated beetroots (107 to 108 CFU/g). The microorganisms predominant among the isolates from fresh grated beetroots were gram negative bacteria (80%) and yeasts. None of the trays with grated beetroots contained molds. Some of the bacteria identified were Micrococcus lute us, Acinetobacter spp., Corynebacterium spp., and Enterobacteriaceae.
format Articulo
Articulo
author López Osornio, María de las Mercedes
Chaves, Alicia Raquel
author_facet López Osornio, María de las Mercedes
Chaves, Alicia Raquel
author_sort López Osornio, María de las Mercedes
title Enhancement of Shelf Life of Grated Beetroots
title_short Enhancement of Shelf Life of Grated Beetroots
title_full Enhancement of Shelf Life of Grated Beetroots
title_fullStr Enhancement of Shelf Life of Grated Beetroots
title_full_unstemmed Enhancement of Shelf Life of Grated Beetroots
title_sort enhancement of shelf life of grated beetroots
publishDate 1997
url http://sedici.unlp.edu.ar/handle/10915/139726
work_keys_str_mv AT lopezosorniomariadelasmercedes enhancementofshelflifeofgratedbeetroots
AT chavesaliciaraquel enhancementofshelflifeofgratedbeetroots
bdutipo_str Repositorios
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