Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree

The effect of gamma irradiation (0-2 kGy) and storage time (0-28 days) on microbial growth and physicochemical characteristics of a packed pumpkin puree was studied. For that purpose, a factorial design was applied. The puree contained potassium sorbate, glucose and vanillin was stored at 25°. Gamma...

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Autores principales:	Gliemmo, María Fernanda, Latorre, María Emilia, Campos, Carmen Adriana, Gerschenson, Lía Noemí
Publicado:	2014
Materias:	color stability Gamma irradiation microbial spoilage pumpkin Color stability Cucurbita moschata Microbial spoilage Physicochemical characteristics Storage temperatures Synergistic effect Irradiation Mathematical models Gamma rays analysis of variance bacterial count chemistry color food control food handling food irradiation food quality food storage gamma radiation microbiology pH procedures radiation response squash time article gamma irradiation methodology radiation exposure Analysis of Variance Colony Count, Microbial Color Cucurbita Food Handling Food Irradiation Food Microbiology Food Quality Food Storage Gamma Rays Hydrogen-Ion Concentration Time Factors
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v20_n1_p71_Gliemmo http://hdl.handle.net/20.500.12110/paper_10820132_v20_n1_p71_Gliemmo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	paper:paper_10820132_v20_n1_p71_Gliemmo2023-06-08T16:05:47Z Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree Gliemmo, María Fernanda Latorre, María Emilia Campos, Carmen Adriana Gerschenson, Lía Noemí color stability Gamma irradiation microbial spoilage pumpkin Color stability Cucurbita moschata Gamma irradiation Microbial spoilage Physicochemical characteristics pumpkin Storage temperatures Synergistic effect Irradiation Mathematical models Gamma rays analysis of variance bacterial count chemistry color food control food handling food irradiation food quality food storage gamma radiation microbiology pH procedures radiation response squash time article color stability food control food irradiation food storage gamma irradiation methodology microbial spoilage microbiology radiation exposure squash Analysis of Variance Colony Count, Microbial Color Cucurbita Food Handling Food Irradiation Food Microbiology Food Quality Food Storage Gamma Rays Hydrogen-Ion Concentration Time Factors color stability Gamma irradiation microbial spoilage pumpkin Analysis of Variance Colony Count, Microbial Color Cucurbita Food Handling Food Irradiation Food Microbiology Food Quality Food Storage Gamma Rays Hydrogen-Ion Concentration Time Factors The effect of gamma irradiation (0-2 kGy) and storage time (0-28 days) on microbial growth and physicochemical characteristics of a packed pumpkin puree was studied. For that purpose, a factorial design was applied. The puree contained potassium sorbate, glucose and vanillin was stored at 25°. Gamma irradiation diminished and storage time increased microbial growth. A synergistic effect between both variables on microbial growth was observed. Storage time decreased pH and color of purees. Sorbate content decreased with storage time and gamma irradiation. Mathematical models of microbial growth generated by the factorial design allowed estimating that a puree absorbing 1.63 kGy would have a shelf-life of 4 days. In order to improve this time, some changes in the applied hurdles were assayed. These included a thermal treatment before irradiation, a reduction of irradiation dose to 0.75 kGy and a decrease in storage temperature at 20 °. As a result, the shelf-life of purees increased to 28 days. © 2012 The Author(s). Fil:Gliemmo, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Latorre, M.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v20_n1_p71_Gliemmo http://hdl.handle.net/20.500.12110/paper_10820132_v20_n1_p71_Gliemmo
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	color stability Gamma irradiation microbial spoilage pumpkin Color stability Cucurbita moschata Gamma irradiation Microbial spoilage Physicochemical characteristics pumpkin Storage temperatures Synergistic effect Irradiation Mathematical models Gamma rays analysis of variance bacterial count chemistry color food control food handling food irradiation food quality food storage gamma radiation microbiology pH procedures radiation response squash time article color stability food control food irradiation food storage gamma irradiation methodology microbial spoilage microbiology radiation exposure squash Analysis of Variance Colony Count, Microbial Color Cucurbita Food Handling Food Irradiation Food Microbiology Food Quality Food Storage Gamma Rays Hydrogen-Ion Concentration Time Factors color stability Gamma irradiation microbial spoilage pumpkin Analysis of Variance Colony Count, Microbial Color Cucurbita Food Handling Food Irradiation Food Microbiology Food Quality Food Storage Gamma Rays Hydrogen-Ion Concentration Time Factors
spellingShingle	color stability Gamma irradiation microbial spoilage pumpkin Color stability Cucurbita moschata Gamma irradiation Microbial spoilage Physicochemical characteristics pumpkin Storage temperatures Synergistic effect Irradiation Mathematical models Gamma rays analysis of variance bacterial count chemistry color food control food handling food irradiation food quality food storage gamma radiation microbiology pH procedures radiation response squash time article color stability food control food irradiation food storage gamma irradiation methodology microbial spoilage microbiology radiation exposure squash Analysis of Variance Colony Count, Microbial Color Cucurbita Food Handling Food Irradiation Food Microbiology Food Quality Food Storage Gamma Rays Hydrogen-Ion Concentration Time Factors color stability Gamma irradiation microbial spoilage pumpkin Analysis of Variance Colony Count, Microbial Color Cucurbita Food Handling Food Irradiation Food Microbiology Food Quality Food Storage Gamma Rays Hydrogen-Ion Concentration Time Factors Gliemmo, María Fernanda Latorre, María Emilia Campos, Carmen Adriana Gerschenson, Lía Noemí Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree
topic_facet	color stability Gamma irradiation microbial spoilage pumpkin Color stability Cucurbita moschata Gamma irradiation Microbial spoilage Physicochemical characteristics pumpkin Storage temperatures Synergistic effect Irradiation Mathematical models Gamma rays analysis of variance bacterial count chemistry color food control food handling food irradiation food quality food storage gamma radiation microbiology pH procedures radiation response squash time article color stability food control food irradiation food storage gamma irradiation methodology microbial spoilage microbiology radiation exposure squash Analysis of Variance Colony Count, Microbial Color Cucurbita Food Handling Food Irradiation Food Microbiology Food Quality Food Storage Gamma Rays Hydrogen-Ion Concentration Time Factors color stability Gamma irradiation microbial spoilage pumpkin Analysis of Variance Colony Count, Microbial Color Cucurbita Food Handling Food Irradiation Food Microbiology Food Quality Food Storage Gamma Rays Hydrogen-Ion Concentration Time Factors
description	The effect of gamma irradiation (0-2 kGy) and storage time (0-28 days) on microbial growth and physicochemical characteristics of a packed pumpkin puree was studied. For that purpose, a factorial design was applied. The puree contained potassium sorbate, glucose and vanillin was stored at 25°. Gamma irradiation diminished and storage time increased microbial growth. A synergistic effect between both variables on microbial growth was observed. Storage time decreased pH and color of purees. Sorbate content decreased with storage time and gamma irradiation. Mathematical models of microbial growth generated by the factorial design allowed estimating that a puree absorbing 1.63 kGy would have a shelf-life of 4 days. In order to improve this time, some changes in the applied hurdles were assayed. These included a thermal treatment before irradiation, a reduction of irradiation dose to 0.75 kGy and a decrease in storage temperature at 20 °. As a result, the shelf-life of purees increased to 28 days. © 2012 The Author(s).
author	Gliemmo, María Fernanda Latorre, María Emilia Campos, Carmen Adriana Gerschenson, Lía Noemí
author_facet	Gliemmo, María Fernanda Latorre, María Emilia Campos, Carmen Adriana Gerschenson, Lía Noemí
author_sort	Gliemmo, María Fernanda
title	Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree
title_short	Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree
title_full	Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree
title_fullStr	Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree
title_full_unstemmed	Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree
title_sort	effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (cucurbita moschata duchesne ex poiret) puree
publishDate	2014
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v20_n1_p71_Gliemmo http://hdl.handle.net/20.500.12110/paper_10820132_v20_n1_p71_Gliemmo
work_keys_str_mv	AT gliemmomariafernanda effectofgammairradiationandstoragetimeonmicrobialgrowthandphysicochemicalcharacteristicsofpumpkincucurbitamoschataduchesneexpoiretpuree AT latorremariaemilia effectofgammairradiationandstoragetimeonmicrobialgrowthandphysicochemicalcharacteristicsofpumpkincucurbitamoschataduchesneexpoiretpuree AT camposcarmenadriana effectofgammairradiationandstoragetimeonmicrobialgrowthandphysicochemicalcharacteristicsofpumpkincucurbitamoschataduchesneexpoiretpuree AT gerschensonlianoemi effectofgammairradiationandstoragetimeonmicrobialgrowthandphysicochemicalcharacteristicsofpumpkincucurbitamoschataduchesneexpoiretpuree
_version_	1768545522054856704

Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree

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