Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability

This study investigated the effect of pulsed light (PL) dose on color, microstructure, and microbiological stability of cut apples during 7-day refrigerated storage. Apples were irradiated at two different distances from the lamp (5 or 10 cm) during 2 to 100 s (2. 4 to 221.1 J/cm 2). Cut-apple surfa...

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Autores principales: Gómez, P.L., Salvatori, D.M., García-Loredo, A., Alzamora, S.M.
Formato: JOUR
Materias:
Color
Cut apple
Dose
Microbiological stability
Pulsed light
Structure
Dose effects
High dose
In-control
Listeria innocua
Microbial reduction
Microscopy images
Native microflora
Plasmalemma
Reduction level
Refrigerated storages
Shelf life
Storage time
Tonoplasts
Cell membranes
Escherichia coli
Structure (composition)
Yeast
Fruits
Malus x domestica
Saccharomyces cerevisiae
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v5_n6_p2311_Gomez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_19355130_v5_n6_p2311_Gomez
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spelling todo:paper_19355130_v5_n6_p2311_Gomez2023-10-03T16:36:27Z Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability Gómez, P.L. Salvatori, D.M. García-Loredo, A. Alzamora, S.M. Color Cut apple Dose Microbiological stability Pulsed light Structure Cut apple Dose Dose effects High dose In-control Listeria innocua Microbial reduction Microbiological stability Microscopy images Native microflora Plasmalemma Pulsed light Reduction level Refrigerated storages Shelf life Storage time Tonoplasts Cell membranes Color Escherichia coli Structure (composition) Yeast Fruits Escherichia coli Listeria innocua Malus x domestica Saccharomyces cerevisiae This study investigated the effect of pulsed light (PL) dose on color, microstructure, and microbiological stability of cut apples during 7-day refrigerated storage. Apples were irradiated at two different distances from the lamp (5 or 10 cm) during 2 to 100 s (2. 4 to 221.1 J/cm 2). Cut-apple surface exposed to high PL fluencies turned darker (lower L* values) and less green (higher a* value) than the control, and this effect was more pronounced as PL dose and/or storage time increased. On the contrary, the application of few flashes (2.4 J/cm 2) allowed maintaining the original color of apples slices along storage. Light microscopy images of treated samples showed degraded walls and broken plasmalemma and tonoplast, which may explain, at least partially, the increase in browning of irradiated apples at high doses. Inactivation patterns of inoculated microorganisms depended on PL dose and the type of microorganism. After 100 s PL treatment at 5 cm, no counts were observed for Saccharomyces cerevisiae KE162, while for Escherichia coli ATCC 11229 and Listeria innocua ATCC 33090, reduction levels were 2. 25 and 1. 7 logs, respectively. Native microflora population was in general higher in control samples than in 10 and 60 s PL irradiated apples along the whole storage. Although the application of high PL fluencies allowed obtaining greater microbial reductions, they also promoted browning of apple. Application of PL at a dose of 11.9 J/cm 2 could extend the shelf life of cut apple with minimal modification in color. © 2011 Springer Science + Business Media, LLC. Fil:Gómez, P.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:García-Loredo, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_19355130_v5_n6_p2311_Gomez
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
Cut apple
Dose
Microbiological stability
Pulsed light
Structure
Cut apple
Dose
Dose effects
High dose
In-control
Listeria innocua
Microbial reduction
Microbiological stability
Microscopy images
Native microflora
Plasmalemma
Pulsed light
Reduction level
Refrigerated storages
Shelf life
Storage time
Tonoplasts
Cell membranes
Color
Escherichia coli
Structure (composition)
Yeast
Fruits
Escherichia coli
Listeria innocua
Malus x domestica
Saccharomyces cerevisiae
spellingShingle Color
Cut apple
Dose
Microbiological stability
Pulsed light
Structure
Cut apple
Dose
Dose effects
High dose
In-control
Listeria innocua
Microbial reduction
Microbiological stability
Microscopy images
Native microflora
Plasmalemma
Pulsed light
Reduction level
Refrigerated storages
Shelf life
Storage time
Tonoplasts
Cell membranes
Color
Escherichia coli
Structure (composition)
Yeast
Fruits
Escherichia coli
Listeria innocua
Malus x domestica
Saccharomyces cerevisiae
Gómez, P.L.
Salvatori, D.M.
García-Loredo, A.
Alzamora, S.M.
Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
topic_facet Color
Cut apple
Dose
Microbiological stability
Pulsed light
Structure
Cut apple
Dose
Dose effects
High dose
In-control
Listeria innocua
Microbial reduction
Microbiological stability
Microscopy images
Native microflora
Plasmalemma
Pulsed light
Reduction level
Refrigerated storages
Shelf life
Storage time
Tonoplasts
Cell membranes
Color
Escherichia coli
Structure (composition)
Yeast
Fruits
Escherichia coli
Listeria innocua
Malus x domestica
Saccharomyces cerevisiae
description This study investigated the effect of pulsed light (PL) dose on color, microstructure, and microbiological stability of cut apples during 7-day refrigerated storage. Apples were irradiated at two different distances from the lamp (5 or 10 cm) during 2 to 100 s (2. 4 to 221.1 J/cm 2). Cut-apple surface exposed to high PL fluencies turned darker (lower L* values) and less green (higher a* value) than the control, and this effect was more pronounced as PL dose and/or storage time increased. On the contrary, the application of few flashes (2.4 J/cm 2) allowed maintaining the original color of apples slices along storage. Light microscopy images of treated samples showed degraded walls and broken plasmalemma and tonoplast, which may explain, at least partially, the increase in browning of irradiated apples at high doses. Inactivation patterns of inoculated microorganisms depended on PL dose and the type of microorganism. After 100 s PL treatment at 5 cm, no counts were observed for Saccharomyces cerevisiae KE162, while for Escherichia coli ATCC 11229 and Listeria innocua ATCC 33090, reduction levels were 2. 25 and 1. 7 logs, respectively. Native microflora population was in general higher in control samples than in 10 and 60 s PL irradiated apples along the whole storage. Although the application of high PL fluencies allowed obtaining greater microbial reductions, they also promoted browning of apple. Application of PL at a dose of 11.9 J/cm 2 could extend the shelf life of cut apple with minimal modification in color. © 2011 Springer Science + Business Media, LLC.
format JOUR
author Gómez, P.L.
Salvatori, D.M.
García-Loredo, A.
Alzamora, S.M.
author_facet Gómez, P.L.
Salvatori, D.M.
García-Loredo, A.
Alzamora, S.M.
author_sort Gómez, P.L.
title Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
title_short Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
title_full Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
title_fullStr Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
title_full_unstemmed Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
title_sort pulsed light treatment of cut apple: dose effect on color, structure, and microbiological stability
url http://hdl.handle.net/20.500.12110/paper_19355130_v5_n6_p2311_Gomez
work_keys_str_mv AT gomezpl pulsedlighttreatmentofcutappledoseeffectoncolorstructureandmicrobiologicalstability
AT salvatoridm pulsedlighttreatmentofcutappledoseeffectoncolorstructureandmicrobiologicalstability
AT garcialoredoa pulsedlighttreatmentofcutappledoseeffectoncolorstructureandmicrobiologicalstability
AT alzamorasm pulsedlighttreatmentofcutappledoseeffectoncolorstructureandmicrobiologicalstability
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