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Influence of ultraviolet light treatment on surface decontamination of fresh-cut fruits

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dc.contributor.author TURTOI, M.
dc.date.accessioned 2019-11-23T12:40:53Z
dc.date.available 2019-11-23T12:40:53Z
dc.date.issued 2014
dc.identifier.citation TURTOI, M. Influence of ultraviolet light treatment on surface decontamination of fresh-cut fruits. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 106-111. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/7167
dc.description.abstract Consumer demand for high quality minimally processed fruit with natural flavour and fresh appearance has been greatly increased in recent years. Besides, fresh-cut fruits are broadly growing segments in retail establishments. However, fresh-cut processing includes unit operations such as peeling, trimming, cutting and slicing that alter the integrity of fruits’ tissues and can induce wounding stress which promotes microbial growing of natural microbiota. Pathogens may form part of fruits’ natural microbiota, so that this lead to a potential safety problem. Physical processing techniques such as ultraviolet (UV) light treatment meet these requirements. The aim of this paper was to investigate the available literature data and provide a general review of the application of UV light treatment for the decontamination, preventing diseased and enhancing the shelf life and quality of fresh-cut fruits. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject ultraviolet light en_US
dc.subject fresh-cut fruits and vegetables en_US
dc.subject decontamination en_US
dc.subject extended shelf-life en_US
dc.title Influence of ultraviolet light treatment on surface decontamination of fresh-cut fruits en_US
dc.type Article en_US


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