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Research article2016Peer reviewed

Quality Improvement of Fresh-Cut Endive (Cichorium endivia L.) and Recycling of Washing Water by Low-Dose UV-C Irradiation

Haegele, Florian; Nuebling, Simone; Schweiggert, Ralf M.; Baur, Svenja; Weiss, Agnes; Schmidt, Herbert; Menegat, Alexander; Gerhards, Roland; Carle, Reinhold

Abstract

Superficial short-wavelength ultraviolet (UV-C) treatment (1.2 kJ/m(2)) of fresh-cut endive was combined with conventional cold (4 A degrees C, 120 s) and innovative warm (45 A degrees C, 120 s) water washing prior to and after irradiation in order to improve its microbial and sensory quality including physiological properties. UV-C doses applied exerted only minor physiological stress on the plant tissue, irrespective of the washing procedure as indicated by largely unaltered headspace gas compositions, chlorophyll fluorescence maximum quantum yields (F (v)/F (m)), and retention of chlorophylls and beta-carotene. Independent of the washing procedure applied, phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities were slightly inhibited by UV-C irradiation. As a result of UV-C irradiation, significantly improved microbiological and sensory quality was retained during the entire storage period, particularly, when applied after washing. Being applicable in organic fresh-cut production, UV-C represents a valuable alternative to chlorine application to washing water. The most efficient decontamination (2.1 log(10) units) of fresh-cut endive was achieved by combining warm water washing with subsequent UV-C irradiation. Furthermore, when UV-C lamps were integrated into the water tank of a continuous industrial washing machine, the microbial loads of the process water were also significantly lowered. Accordingly, in-line UV-C decontamination of process water may be instrumental in minimizing both fresh water consumption and the risk of cross-contamination.

Keywords

Green leafy vegetables; Warm water washing; In-line UV-C decontamination; Modified atmosphere packaging

Published in

Food and Bioprocess Technology
2016, volume: 9, number: 12, pages: 1979-1990
Publisher: SPRINGER

SLU Authors

Global goals (SDG)

SDG12 Responsible consumption and production

UKÄ Subject classification

Food Science

Publication identifier

  • DOI: https://doi.org/10.1007/s11947-016-1782-2

Permanent link to this page (URI)

https://res.slu.se/id/publ/82644