UV-C Radiation in the Elaboration Process of IV Gamma Vegetables

  • Diego Gutiérrez Universidad Nacional de Santiago del Estero, Facultad de Agronomía y Agroindustria, Consejo Nacional de Investigaciones Científicas y Técnicas, Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE). RN 9, km 1125, Villa El Zanjón, 4206 Santiago del Estero, Argentina
  • Gustavo Ruiz López Universidad Nacional de Santiago del Estero, Facultad de Agronomía y Agroindustria, Consejo Nacional de Investigaciones Científicas y Técnicas, Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE). RN 9, km 1125, Villa El Zanjón, 4206 Santiago del Estero, Argentina
  • Sonia Sgroppo Universidad Nacional del Nordeste, Facultad de Ciencias Exactas y Naturales y Agrimensura, Laboratorio de Tecnología Química y Bromatología. Avenida Libertad 5450, 3400 Corrientes, Argentina
  • Silvia Rodríguez Universidad Nacional de Santiago del Estero, Facultad de Agronomía y Agroindustrias, Instituto de Ciencia y Tecnología de Alimentos. Belgrano (S) 1912, Santiago del Estero, Argentina
Keywords: UV-C, sanitization, minimally processed vegetables, postharvest

Abstract

One of the major factors limiting the life of fresh vegetables is the growth of microorganisms during cold storage. That is why the processing of IV gamma vegetables always includes a step of washing and sanitization to reduce the initial microbial contamination. The use of artificial ultraviolet radiation (UV) at a wavelength from 190 to 280 nm (UV-C) has germicidal power and can be effective for decontamination of the surface of fruits and vegetables. However, antimicrobial efficacy may be influenced by the characteristics and composition of the product. UV-C treatments offer several advantages to food processors; it does not leave any residue, has no legal restrictions, it is easy to use, it is lethal for most types of microorganisms, and requires no complex safety equipment to be implemented. This paper evaluates the application of UV-C radiation in the process of developing IV gamma vegetables and concludes that it might be a suitable alternative as a sanitizing agent.

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Published
2016-12-01
How to Cite
1.
Gutiérrez D, Ruiz López G, Sgroppo S, Rodríguez S. UV-C Radiation in the Elaboration Process of IV Gamma Vegetables. Agrociencia Uruguay [Internet]. 1Dec.2016 [cited 15Aug.2022];20(2):7-13. Available from: http://agrocienciauruguay.uy/ojs/index.php/agrociencia/article/view/188
Section
Plant production