UV-C light inactivation kinetics of Penicillium expansum on pear surfaces: Influence on physicochemical and sensory quality during storage
2014
Syamaladevi, Roopesh M. | Lupien, Shari L. | Bhunia, Kanishka | Sablani, Shyam S. | Dugan, Frank | Rasco, Barbara | Killinger, Karen | Dhingra, Amit | Ross, Carolyn
UV-C inactivation kinetic data of Penicillium expansum on intact and wounded pear disks were determined. P. expansum conidia (0.5mL, 1.6×107CFU/mL) were spot inoculated onto intact and wounded pear tissue with skin (excised disks), treated with UV-C doses ranging 0.101–3.06kJ/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 (3.1kJ/m2 for 2.7log reduction) compared to intact pear disks (1.7kJ/m2 for 2.8log 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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