Effect of UV-C Irradiation on Microbial Indexes of Fresh-cut Pineapples

doi:10.7506/spkx1002-6630-200917014

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17 ): 67-69.doi: 10.7506/spkx1002-6630-200917014

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Effect of UV-C Irradiation on Microbial Indexes of Fresh-cut Pineapples

ZU He1，PAN Yong-gui1,*，CHEN Wei-xin2， LIU Xin-hua1，SHAO Yuan-zhi3

1. College of Food, Hainan University, Hainan 570228, China；2. Guangdong Key Laboratory of Postharvest Physiology and
Technology of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China；
3. Public Experiment Center，Hainan University, Haikou 570228, China

Received:2009-05-01 Online:2009-09-01 Published:2014-04-14
Contact: PAN Yong-gui1,*， E-mail:yongui123@126.com

Abstract

Abstract:

Fresh-cut pineapples processed from part yellow ones were irradiated by UV-C at 254 nm to study the effects of UV-C on their various microbial indexes. No coliform was detected from the fresh-cut pineapples irradiated for more than 15 s over the whole storage period. The mold count of the fresh-cut pineapples irradiated for 90 s was 2.9 × 105 CFU/g and the yeast count was 9.6% of that of the control group. The irradiation for 60 s exhibited the most marked inhibition effect on the total colony count of fresh-cut pineapples which was 2.4 × 105 CFU/g on the 11th day of storage. The results showed that UV-C irradiation is able to effectively kill the coliform in fresh-cut pineapples and the counts of mold, yeast and total colony can be reduced distinctly by UV-C irradiation for 60－90 s.

Key words: fresh-cut pineapples, UV-C, microorganism

CLC Number:

TS201.3

ZU He1，PAN Yong-gui1,*，CHEN Wei-xin2， LIU Xin-hua1，SHAO Yuan-zhi3. Effect of UV-C Irradiation on Microbial Indexes of Fresh-cut Pineapples[J]. FOOD SCIENCE, 2009, 30(17 ): 67-69.

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Effect of UV-C Irradiation on Microbial Indexes of Fresh-cut Pineapples

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