Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables

Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables

We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> (SEA) in fresh-cut vegetable...

Full description

Bibliographic Details
Main Authors:	Jeong Yeon Lee, So Young Yang, Ki Sun Yoon
Format:	Article
Language:	English
Published:	MDPI AG 2021-03-01
Series:	Foods
Subjects:	fresh-cut vegetables slightly acidic electrolyzed water (SAEW) ultrasounds (US) ultraviolet-C light-emitting diodes (UV-C LED) shelf life
Online Access:	https://www.mdpi.com/2304-8158/10/3/655

Similar Items

Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits
by: Geun-Hyang Kim, et al.
Published: (2021-07-01)

Effects of Slightly Acidic Electrolyzed Water on the Quality of Fresh-Cut Apple
by: Qing Gao, et al.
Published: (2022-12-01)

Ultrasound-Assisted Slightly Acidic Electrolyzed Water in Aquatic Product Sterilization: A Review
by: Chenchen Zhang, et al.
Published: (2022-11-01)

Effects of Combined Aerosolization with Ultraviolet C Light-Emitting Diode on Enterohemorrhagic <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> Attached to Soft Fresh Produce
by: Chae-Lim Lee, et al.
Published: (2021-08-01)

Hydrogen-Rich Water Treatment of Fresh-Cut Kiwifruit with Slightly Acidic Electrolytic Water: Influence on Antioxidant Metabolism and Cell Wall Stability
by: Yanan Sun, et al.
Published: (2023-01-01)

Effect of Slightly Acidic Electrolyzed Water on Growth, Diarrhea and Intestinal Bacteria of Newly Weaned Piglets
by: Xiaoxia Hao, et al.
Published: (2023-07-01)

Evaluation of Virucidal Efficacy of Human Norovirus Using Combined Sprayed Slightly Acidic Electrolyzed Water and Ultraviolet C-Light-Emitting Diode Irradiation Treatment Based on Optimized Capture Assay for Quantitative RT-qPCR
by: Hyeyeon Song, et al.
Published: (2022-04-01)

Inactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on <i>Pseudomonas deceptionensis</i> CM2
by: Xiao Liu, et al.
Published: (2021-02-01)

Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications
by: M. Ufuk Kasım, et al.
Published: (2017-09-01)

Application of light based, non-thermal techniques to determine physico-chemical characteristics, pungency and aflatoxin levels of dried red chilli pods (Capsicum annuum)
by: Najma Kalathil, et al.
Published: (2023-09-01)

Effects of Wheat Tempering with Slightly Acidic Electrolyzed Water on the Microbiota and Flour Characteristics
by: Mingqian Qin, et al.
Published: (2022-12-01)

Kinetic Study on the Effect of Slightly Acidic Electrolyzed Water Immersion on the Storage Quality of Fresh Gastrodia elata Slices
by: Qiuqiu DENG, et al.
Published: (2023-11-01)

A Comprehensive Analysis of the UVC LEDs’ Applications and Decontamination Capability
by: Talita Nicolau, et al.
Published: (2022-04-01)

Effects of a New Combination Fresh-keeping Storage Method on Quality and Shelf-life Prediction for Fresh-cutting Ginseng Slices
by: Hailing LU, et al.
Published: (2024-02-01)

Study of Postharvest Quality and Antioxidant Capacity of Freshly Cut Amaranth after Blue LED Light Treatment
by: Siyuan Jin, et al.
Published: (2021-08-01)

A combined approach using slightly acidic electrolyzed water and UV exposure to improve egg internal quality during storage
by: X.W. Sheng, et al.
Published: (2020-11-01)

Effects of Ultrasonic Atomization of Slightly Acidic Electrolyzed Water on the Circulation and Shelf Quality of Postharvest Baby Cabbage
by: Di MENG, et al.
Published: (2024-02-01)

Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes
by: Zdenka Pelaić, et al.
Published: (2021-07-01)

Effects of Different Storage Periods on the Shelf-life Quality of Fresh-cut Vegetable Yam and Iron Stick Yam
by: Tian TIAN, et al.
Published: (2023-09-01)

Effect of Slightly Acidic Electrolyzed Water on the Storage Quality of Postharvest Broccoli
by: Ying HAN, et al.
Published: (2023-03-01)

Optimizing chitosan‐enriched salicylic acid coating to extend the shelf‐life of fresh‐cut radishes using response surface methodology
by: Ruoning Lv, et al.
Published: (2023-12-01)

Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit
by: Melvin R. Tapia-Rodriguez, et al.
Published: (2021-04-01)

Indoor grown cannabis yield increased proportionally with light intensity, but ultraviolet radiation did not affect yield or cannabinoid content
by: David Llewellyn, et al.
Published: (2022-09-01)

Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons
by: Maria Luisa Amodio, et al.
Published: (2013-06-01)

High-Speed Light Signal Transmitters for Optical Communication Based on Ultraviolet Radiation
by: Xin Li, et al.
Published: (2020-01-01)

The dynamics and removal efficiency of antibiotic resistance genes by UV-LED treatment: An integrated research on single- or dual-wavelength irradiation
by: Meijuan Zhao, et al.
Published: (2023-09-01)

Inhibitory Effect of Furfuryl Thioacetate on Browning in Fresh-cut Eggplant
by: Yanyan FENG, et al.
Published: (2023-03-01)

Comparison of Different Varieties on Quality Characteristics and Microbial Activity of Fresh-Cut Pineapple during Storage
by: Yage Xing, et al.
Published: (2022-09-01)

High Efficiency Deep Ultraviolet Light-Emitting Diodes With Polarity Inversion of Hole Injection Layer
by: Xu Liu, et al.
Published: (2023-01-01)

Greatly Enhanced Wall-Plug Efficiency of N-polar AlGaN-Based Deep Ultraviolet Light-Emitting Diodes
by: Hongchang Tao, et al.
Published: (2021-01-01)

Ultraviolet-A LED Based on Quantum-Disks-In-AlGaN-Nanowires—Optimization and Device Reliability
by: Bilal Janjua, et al.
Published: (2018-01-01)

The Attenuation of Microbial Reduction in Blueberry Fruit Following UV-LED Treatment
by: Olivia C. Haley, et al.
Published: (2023-03-01)

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale
by: Xiuqin Chen, et al.
Published: (2019-10-01)

Research Progress on the Application of Ultraviolet Light-emitting Diode (UV-LED) Technology for Food Microbial Inactivation
by: LI Jin-dong, et al.
Published: (2024-03-01)

Design of a Secondary Freeform Lens of UV LED Mosquito-Trapping Lamp for Enhancing Trapping Efficiency
by: Wei-Hsiung Tseng, et al.
Published: (2018-08-01)

Effect of Electron Blocking Layer Doping and Composition on the Performance of 310 nm Light Emitting Diodes
by: Tim Kolbe, et al.
Published: (2017-12-01)

The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms
by: Özlem Kizilirmak Esmer, et al.
Published: (2021-02-01)

Stability and Antibiofilm Efficiency of Slightly Acidic Electrolyzed Water Against Mixed-Species of Listeria monocytogenes and Staphylococcus aureus
by: Pianpian Yan, et al.
Published: (2022-05-01)

Quality, Sensory Analysis and Shelf Life of Ready-To-Use Fresh-Cut Zucchini Flowers Stored in Different Film Packaging
by: Riccardo Massantini, et al.
Published: (2022-10-01)

A Review of AlGaN-Based Deep-Ultraviolet Light-Emitting Diodes on Sapphire
by: Yosuke Nagasawa, et al.
Published: (2018-07-01)