Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata)
Pulsed light (PL) treatment is a non-thermal method for microbial decontamination on the surfaces of fresh-cut produce. The effect of pulsed light fluencies on microbiological stability and quality changes of fresh-cut yardlong beans were determined. Pulsed light treatments were carried out using an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50470/ http://psasir.upm.edu.my/id/eprint/50470/1/50470.pdf |
| Summary: | Pulsed light (PL) treatment is a non-thermal method for microbial decontamination on the surfaces of fresh-cut produce. The effect of pulsed light fluencies on microbiological stability and quality changes of fresh-cut yardlong beans were determined. Pulsed light treatments were carried out using an automatic laboratory flash lamp system (Steribeam XeMaticA-2L Kehl, Germany) at different fluencies (1.8 J/cm2, 5.4 J/cm2, 9.0 J/cm2 and 12.6 J/cm2). Microbiological quality (colour changes and textural changes) of fresh-cut yardlong beans stored at 4±1°C were monitored over 14 days. Results show that, the application of PL treatment at high fluencies allowed extension of microbiological shelf life up to 3-7 days in comparison to untreated samples. Apart from that, PL treated sample has no significant difference on the texture and colour as compared to untreated sample of fresh-cut yardlong bean. As a conclusion, the application of PL at dose 9.0 J/cm2 has increased the shelf life of fresh-cut yardlong bean while maintaining the quality when stored at 4±1°C. |
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