Effect of ultraviolet-C light on quality and microbial population of fresh-cut watermelon

The influence of ultraviolet (UV-C) light (1.4-13.7 kJ m-2 at 254 nm) on the quality and microbial populations of fresh-cut watermelon [Citrulus lanatus (Thunb.) Matsum. and Nakai] was investigated and compared to that of common sanitizing solutions used for fresh-cut produce. Dipping cubes in chlor...

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Veröffentlicht in:	Postharvest biology and technology 2006-06, Vol.40 (3), p.256-261
Hauptverfasser:	Fonseca, J.M, Rushing, J.W
Format:	Artikel
Sprache:	eng
Schlagworte:	appearance (quality) Biological and medical sciences chlorine Citrullus lanatus color food contamination Food industries food irradiation food microbiology food processing fresh-cut foods Fruit and vegetable industries fruit quality Fundamental and applied biological sciences. Psychology hydrogen peroxide juice leakage juiciness microbial contamination ozone shelf life ultraviolet radiation ultraviolet radiation treatment watermelons
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