Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango

Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango

Mango cv. ‘Tommy Atkins’ is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an alternative...

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Bibliographic Details
Main Authors: Alba Mery Garzón-García, Saúl Ruiz-Cruz, Saúl Dussán-Sarria, José Igor Hleap-Zapata, Enrique Márquez-Ríos, Carmen Lizette Del-Toro-Sánchez, José Agustín Tapia-Hernández, Dalila Fernanda Canizales-Rodríguez, Víctor Manuel Ocaño-Higuera
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-02-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
minimal processing
surface color
native microorganisms
predictive microbiology
ultraviolet short wave irradiation
Online Access:http://journal.pan.olsztyn.pl/Effect-of-UV-C-Postharvest-Disinfection-on-the-Quality-of-Fresh-Cut-Tommy-Atkins,159290,0,2.html

Internet

http://journal.pan.olsztyn.pl/Effect-of-UV-C-Postharvest-Disinfection-on-the-Quality-of-Fresh-Cut-Tommy-Atkins,159290,0,2.html

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