Effect of UV-C Radiation and Modified Atmosphere Packaging on the Quality of Minimally Processed Grated Anco Squash (Curcubita moschata)

Autores
Benites, Julio Federico; Gutiérrez, Diego Ricardo; Ruiz, Silvana Cecilia; Rodriguez, Silvia del Carmen
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Artículo presentado al 6th International Electronic Conference on Foods, 28–30 October 2025
This study evaluated the effects of different UV-C radiation doses combined with modified atmosphere packaging (MAP) on the conservation of minimally processed grated anco squash. The squash, obtained from producers in Santiago del Estero (Argentina), was washed, sanitized, cut, peeled, grated, and centrifuged. It was then subjected to UV-C treatments of 5 kJ/m2 (T5), 15 kJ/m2 (T15), 30 kJ/m2 (T30), and 50 kJ/m2 (T50). An immersion treatment with NaClO (100 ppm, 3 min) (TH) and an untreated control (TC) were also included. All samples were packaged in PVC trays and sealed with 35 μm polypropylene film, forming a passive MAP. Treatments T5 and T15 preserved acceptable sensory quality for up to 8 days, and no significant differences in color parameters were observed among treatments during storage. Overall, PC decreased by 12–20% and C by 15–37%, while AC increased by 15–40% after 8 days. Treatments T15, T30, and T50 effectively reduced psychrophilic microorganisms for up to 4 days, achieving reductions of 1–2 log compared to TH and TC (6 log CFU/g). By day 8, all treatments reached the microbial limit. In conclusion, the T15 treatment was the most suitable for preserving grated anco squash for up to 4 days at 5 °C, offering a potential alternative to sodium hypochlorite–based sanitization.
EEA Santiago del Estero
Fil: Benites, Julio Federico. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
Fil: Gutiérrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
Fil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentina
Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
Fil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
Fuente
Biology and Life Sciences Forum 56 (1) : 2. (January 2026)
Materia
Cucurbita moschata
Pumpkins
Quality
Ultraviolet Radiation
Modified Atmosphere Packaging
Minimally Processed Foods
Calabaza (cucúrbita)
Calidad
Radiación Ultravioleta
Envasado Bajo Atmósfera Modificada
Alimento Mínimamente Procesado
Zapallo Anco
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/25128
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oai_identifier_str oai:localhost:20.500.12123/25128
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spelling Effect of UV-C Radiation and Modified Atmosphere Packaging on the Quality of Minimally Processed Grated Anco Squash (Curcubita moschata)Benites, Julio FedericoGutiérrez, Diego RicardoRuiz, Silvana CeciliaRodriguez, Silvia del CarmenCucurbita moschataPumpkinsQualityUltraviolet RadiationModified Atmosphere PackagingMinimally Processed FoodsCalabaza (cucúrbita)CalidadRadiación UltravioletaEnvasado Bajo Atmósfera ModificadaAlimento Mínimamente ProcesadoZapallo AncoArtículo presentado al 6th International Electronic Conference on Foods, 28–30 October 2025This study evaluated the effects of different UV-C radiation doses combined with modified atmosphere packaging (MAP) on the conservation of minimally processed grated anco squash. The squash, obtained from producers in Santiago del Estero (Argentina), was washed, sanitized, cut, peeled, grated, and centrifuged. It was then subjected to UV-C treatments of 5 kJ/m2 (T5), 15 kJ/m2 (T15), 30 kJ/m2 (T30), and 50 kJ/m2 (T50). An immersion treatment with NaClO (100 ppm, 3 min) (TH) and an untreated control (TC) were also included. All samples were packaged in PVC trays and sealed with 35 μm polypropylene film, forming a passive MAP. Treatments T5 and T15 preserved acceptable sensory quality for up to 8 days, and no significant differences in color parameters were observed among treatments during storage. Overall, PC decreased by 12–20% and C by 15–37%, while AC increased by 15–40% after 8 days. Treatments T15, T30, and T50 effectively reduced psychrophilic microorganisms for up to 4 days, achieving reductions of 1–2 log compared to TH and TC (6 log CFU/g). By day 8, all treatments reached the microbial limit. In conclusion, the T15 treatment was the most suitable for preserving grated anco squash for up to 4 days at 5 °C, offering a potential alternative to sodium hypochlorite–based sanitization.EEA Santiago del EsteroFil: Benites, Julio Federico. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaFil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaFil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; ArgentinaFil: Gutiérrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; ArgentinaFil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; ArgentinaFil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaFil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; ArgentinaFil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; ArgentinaMDPI2026-02-09T16:46:55Z2026-02-09T16:46:55Z2026-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/25128https://www.mdpi.com/2673-9976/56/1/22673-9976https://doi.org/10.3390/blsf2026056002Biology and Life Sciences Forum 56 (1) : 2. (January 2026)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-02-26T11:47:41Zoai:localhost:20.500.12123/25128instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-02-26 11:47:41.798INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of UV-C Radiation and Modified Atmosphere Packaging on the Quality of Minimally Processed Grated Anco Squash (Curcubita moschata)
title Effect of UV-C Radiation and Modified Atmosphere Packaging on the Quality of Minimally Processed Grated Anco Squash (Curcubita moschata)
spellingShingle Effect of UV-C Radiation and Modified Atmosphere Packaging on the Quality of Minimally Processed Grated Anco Squash (Curcubita moschata)
Benites, Julio Federico
Cucurbita moschata
Pumpkins
Quality
Ultraviolet Radiation
Modified Atmosphere Packaging
Minimally Processed Foods
Calabaza (cucúrbita)
Calidad
Radiación Ultravioleta
Envasado Bajo Atmósfera Modificada
Alimento Mínimamente Procesado
Zapallo Anco
title_short Effect of UV-C Radiation and Modified Atmosphere Packaging on the Quality of Minimally Processed Grated Anco Squash (Curcubita moschata)
title_full Effect of UV-C Radiation and Modified Atmosphere Packaging on the Quality of Minimally Processed Grated Anco Squash (Curcubita moschata)
title_fullStr Effect of UV-C Radiation and Modified Atmosphere Packaging on the Quality of Minimally Processed Grated Anco Squash (Curcubita moschata)
title_full_unstemmed Effect of UV-C Radiation and Modified Atmosphere Packaging on the Quality of Minimally Processed Grated Anco Squash (Curcubita moschata)
title_sort Effect of UV-C Radiation and Modified Atmosphere Packaging on the Quality of Minimally Processed Grated Anco Squash (Curcubita moschata)
dc.creator.none.fl_str_mv Benites, Julio Federico
Gutiérrez, Diego Ricardo
Ruiz, Silvana Cecilia
Rodriguez, Silvia del Carmen
author Benites, Julio Federico
author_facet Benites, Julio Federico
Gutiérrez, Diego Ricardo
Ruiz, Silvana Cecilia
Rodriguez, Silvia del Carmen
author_role author
author2 Gutiérrez, Diego Ricardo
Ruiz, Silvana Cecilia
Rodriguez, Silvia del Carmen
author2_role author
author
author
dc.subject.none.fl_str_mv Cucurbita moschata
Pumpkins
Quality
Ultraviolet Radiation
Modified Atmosphere Packaging
Minimally Processed Foods
Calabaza (cucúrbita)
Calidad
Radiación Ultravioleta
Envasado Bajo Atmósfera Modificada
Alimento Mínimamente Procesado
Zapallo Anco
topic Cucurbita moschata
Pumpkins
Quality
Ultraviolet Radiation
Modified Atmosphere Packaging
Minimally Processed Foods
Calabaza (cucúrbita)
Calidad
Radiación Ultravioleta
Envasado Bajo Atmósfera Modificada
Alimento Mínimamente Procesado
Zapallo Anco
dc.description.none.fl_txt_mv Artículo presentado al 6th International Electronic Conference on Foods, 28–30 October 2025
This study evaluated the effects of different UV-C radiation doses combined with modified atmosphere packaging (MAP) on the conservation of minimally processed grated anco squash. The squash, obtained from producers in Santiago del Estero (Argentina), was washed, sanitized, cut, peeled, grated, and centrifuged. It was then subjected to UV-C treatments of 5 kJ/m2 (T5), 15 kJ/m2 (T15), 30 kJ/m2 (T30), and 50 kJ/m2 (T50). An immersion treatment with NaClO (100 ppm, 3 min) (TH) and an untreated control (TC) were also included. All samples were packaged in PVC trays and sealed with 35 μm polypropylene film, forming a passive MAP. Treatments T5 and T15 preserved acceptable sensory quality for up to 8 days, and no significant differences in color parameters were observed among treatments during storage. Overall, PC decreased by 12–20% and C by 15–37%, while AC increased by 15–40% after 8 days. Treatments T15, T30, and T50 effectively reduced psychrophilic microorganisms for up to 4 days, achieving reductions of 1–2 log compared to TH and TC (6 log CFU/g). By day 8, all treatments reached the microbial limit. In conclusion, the T15 treatment was the most suitable for preserving grated anco squash for up to 4 days at 5 °C, offering a potential alternative to sodium hypochlorite–based sanitization.
EEA Santiago del Estero
Fil: Benites, Julio Federico. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
Fil: Gutiérrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
Fil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentina
Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
Fil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
description Artículo presentado al 6th International Electronic Conference on Foods, 28–30 October 2025
publishDate 2026
dc.date.none.fl_str_mv 2026-02-09T16:46:55Z
2026-02-09T16:46:55Z
2026-01
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/20.500.12123/25128
https://www.mdpi.com/2673-9976/56/1/2
2673-9976
https://doi.org/10.3390/blsf2026056002
url http://hdl.handle.net/20.500.12123/25128
https://www.mdpi.com/2673-9976/56/1/2
https://doi.org/10.3390/blsf2026056002
identifier_str_mv 2673-9976
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Biology and Life Sciences Forum 56 (1) : 2. (January 2026)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 13.176822

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