Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques

Autores
Méndez Galarraga, María Paula; Salsi, Maria Sara; Piagentini, Andrea; Pirovani, Maria Elida
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of spray washing disinfection with peracetic acid (PAA) on quality attributes of fresh-cut strawberries was studied. The effectiveness on native microflora and experimentally inoculated Escherichia coli was also investigated. The responses were evaluated at 0 day and after 7 days of storage (2 °C). PAAconcentration (1?240 mg L−1) and spraying time (11?138 seconds)did not affect the retentions of quality attributes.Optimizing the process at days 0 and 7 allowed to obtain significant reductions for total mesophilic microorganism, molds, and yeasts; furthermore, E. coli reduction was 3.4 log (day 0). All these results suggest that spraying with PAA could be a good disinfection method.
Fil: Méndez Galarraga, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Salsi, Maria Sara. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
SPRAYING
DISINFECTION
FRESH-CUT STRAWBERRIES
BIOACTIVE COMPOUNDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/102142
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping TechniquesMéndez Galarraga, María PaulaSalsi, Maria SaraPiagentini, AndreaPirovani, Maria ElidaSPRAYINGDISINFECTIONFRESH-CUT STRAWBERRIESBIOACTIVE COMPOUNDShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of spray washing disinfection with peracetic acid (PAA) on quality attributes of fresh-cut strawberries was studied. The effectiveness on native microflora and experimentally inoculated Escherichia coli was also investigated. The responses were evaluated at 0 day and after 7 days of storage (2 °C). PAAconcentration (1?240 mg L−1) and spraying time (11?138 seconds)did not affect the retentions of quality attributes.Optimizing the process at days 0 and 7 allowed to obtain significant reductions for total mesophilic microorganism, molds, and yeasts; furthermore, E. coli reduction was 3.4 log (day 0). All these results suggest that spraying with PAA could be a good disinfection method.Fil: Méndez Galarraga, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Salsi, Maria Sara. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaTaylor & Francis2018-07-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/102142Méndez Galarraga, María Paula; Salsi, Maria Sara; Piagentini, Andrea; Pirovani, Maria Elida; Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques; Taylor & Francis; International Journal of Fruit Science; 31-7-2018; 1-181553-8362CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/loi/wsfr20info:eu-repo/semantics/altIdentifier/doi/10.1080/15538362.2018.1502722info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-29T12:34:54Zoai:ri.conicet.gov.ar:11336/102142instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-29 12:34:55.099CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
title Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
spellingShingle Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
Méndez Galarraga, María Paula
SPRAYING
DISINFECTION
FRESH-CUT STRAWBERRIES
BIOACTIVE COMPOUNDS
title_short Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
title_full Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
title_fullStr Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
title_full_unstemmed Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
title_sort Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
dc.creator.none.fl_str_mv Méndez Galarraga, María Paula
Salsi, Maria Sara
Piagentini, Andrea
Pirovani, Maria Elida
author Méndez Galarraga, María Paula
author_facet Méndez Galarraga, María Paula
Salsi, Maria Sara
Piagentini, Andrea
Pirovani, Maria Elida
author_role author
author2 Salsi, Maria Sara
Piagentini, Andrea
Pirovani, Maria Elida
author2_role author
author
author
dc.subject.none.fl_str_mv SPRAYING
DISINFECTION
FRESH-CUT STRAWBERRIES
BIOACTIVE COMPOUNDS
topic SPRAYING
DISINFECTION
FRESH-CUT STRAWBERRIES
BIOACTIVE COMPOUNDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of spray washing disinfection with peracetic acid (PAA) on quality attributes of fresh-cut strawberries was studied. The effectiveness on native microflora and experimentally inoculated Escherichia coli was also investigated. The responses were evaluated at 0 day and after 7 days of storage (2 °C). PAAconcentration (1?240 mg L−1) and spraying time (11?138 seconds)did not affect the retentions of quality attributes.Optimizing the process at days 0 and 7 allowed to obtain significant reductions for total mesophilic microorganism, molds, and yeasts; furthermore, E. coli reduction was 3.4 log (day 0). All these results suggest that spraying with PAA could be a good disinfection method.
Fil: Méndez Galarraga, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Salsi, Maria Sara. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The effect of spray washing disinfection with peracetic acid (PAA) on quality attributes of fresh-cut strawberries was studied. The effectiveness on native microflora and experimentally inoculated Escherichia coli was also investigated. The responses were evaluated at 0 day and after 7 days of storage (2 °C). PAAconcentration (1?240 mg L−1) and spraying time (11?138 seconds)did not affect the retentions of quality attributes.Optimizing the process at days 0 and 7 allowed to obtain significant reductions for total mesophilic microorganism, molds, and yeasts; furthermore, E. coli reduction was 3.4 log (day 0). All these results suggest that spraying with PAA could be a good disinfection method.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-31
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/102142
Méndez Galarraga, María Paula; Salsi, Maria Sara; Piagentini, Andrea; Pirovani, Maria Elida; Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques; Taylor & Francis; International Journal of Fruit Science; 31-7-2018; 1-18
1553-8362
CONICET Digital
CONICET
url http://hdl.handle.net/11336/102142
identifier_str_mv Méndez Galarraga, María Paula; Salsi, Maria Sara; Piagentini, Andrea; Pirovani, Maria Elida; Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques; Taylor & Francis; International Journal of Fruit Science; 31-7-2018; 1-18
1553-8362
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/loi/wsfr20
info:eu-repo/semantics/altIdentifier/doi/10.1080/15538362.2018.1502722
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.10058

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