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...
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| Format: | Article |
| Language: | English |
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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 |
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| author | Hambali, Nor Hasni Mohd Adzahan, Noranizan Karim, Roselina |
| author_facet | Hambali, Nor Hasni Mohd Adzahan, Noranizan Karim, Roselina |
| author_sort | Hambali, Nor Hasni |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T10:24:12Z |
| format | Article |
| id | upm-50470 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:24:12Z |
| publishDate | 2016 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-504702017-02-28T10:46:09Z http://psasir.upm.edu.my/id/eprint/50470/ Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata) Hambali, Nor Hasni Mohd Adzahan, Noranizan Karim, Roselina 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. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50470/1/50470.pdf Hambali, Nor Hasni and Mohd Adzahan, Noranizan and Karim, Roselina (2016) Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata). International Food Research Journal, 23 (6). pp. 2588-2593. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(06)%202016/(39).pdf |
| spellingShingle | Hambali, Nor Hasni Mohd Adzahan, Noranizan Karim, Roselina Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata) |
| title | Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata) |
| title_full | Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata) |
| title_fullStr | Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata) |
| title_full_unstemmed | Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata) |
| title_short | Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata) |
| title_sort | pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (vigna unguiculata) |
| url | http://psasir.upm.edu.my/id/eprint/50470/ http://psasir.upm.edu.my/id/eprint/50470/ http://psasir.upm.edu.my/id/eprint/50470/1/50470.pdf |