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INFLUENCE OF ULTRAVIOLET RADIATION ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF CERTAIN CATEGORIES OF VEGETABLES PRODUCTS AND THEIR PRESERVATION LIFE

Keywords: preservation , UV irradiation , lettuce , bananas

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Abstract:

Research paper aims to highlight the scientific correlation between the influence of ultraviolet radiation (UV) onsensory and microbiological characteristics of plant products in the category of leaves (lettuce) and other types ofvegetables or fruit (bananas) and their preservation’s duration, through their UV irradiation under certain conditions.The literature indicates a germicidal action of UV (medium UV) on micro-organisms, optimal for λ = 254 nm. Theeffectiveness of radiation is influenced by duration of irradiation, the distance between the radiation source and thesample product and radiant power source.The action of microbial cell inactivation or destruction can be explained by changes in cellular structure andpermeability with changes at the level of mitochondria and the genetic material as a result of photochemical effects ofUV products. Research highlights the preservative effect of UV radiation (with λ = 254 nm) and also their influence onsensory properties and positive to negative for leafy vegetables and fruits (bananas in our case).

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