engleski

Effect of the uv-c radiation on the quality and shelf-life of fresh-cut potato

The effect of the 0, 3, 5- and 10-minute UV-C treatment (applied doses of 0, 1.62, 2.70 and 5.40 kJm-2) on the quality and shelf-life of the fresh-cut potato was examined. Potato slices, previously immersed in sodium ascorbate (SA) solution and vacuum packed [1], were UV-C treated and stored for 23 days at 6 °C. Color (CIELAB), firmness (texture analyzer) and sensory analysis (quantitative descriptive method) as well as determination of aerobic mesophilic bacteria count (AMBC) were carried out immediately after the treatment as well as on the 8th, 11th, 15th and 23rd day. The 5- and 10-min UV-C treatment significantly reduced AMBC and although AMBC increased during storage, the treatment effectiveness was even more pronounced. The same samples lightness (L*) increased and samples remained brighter than control during 15 days. Treatments did not affect on b* (yellowness), while increase of a* (redness) was observed only for control samples at the end of the storage. The UV-C treated samples were fewer firms compared to the control throughout the storage time. The sensory evaluation showed that UV-C treatments preserved the color till the 23rd day and did not affected on the moistness. At the 23rd day off-odor was highly scored for all samples except for 10-min treated. The 5- and 10-min UV-C/SA treated fresh-cut potato samples showed to have a potential to be stored for 15 days at 6 °C with retained good sensory quality.

fresh-cut potato ; UV-C ; aerobic mesophilic bacteria ; color ; sensory analysis

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