Enhancement of Shelf Life of Grated Beetroots
- Autores
- López Osornio, María de las Mercedes; Chaves, Alicia Raquel
- Año de publicación
- 1997
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Microbiological quality in grated beetroots was studied. The vegetable was washed with cold water (8°C) or with chlorinated water (8°C and 252 mg active chlorine per liter water) and packaged in trays wrapped in high permeability film (PVC). Storage temperatures were 0, 4, and 20°C. Aerobic count colonies (ACC), fungi and yeasts, and lactose fermentative bacteria were determined. Representative colonies were identified. The results obtained showed that the treatment with chlorinated water caused significant decreases (P < 0.05) in the initial yeast counts and total aerobic counts. Treatment with cold chlorinated water significantly decreased the yeast counts and PCA counts after 3 days at 0 and 4°C. The change to 20°C caused significantly increased (P < 0.05) PCA counts in the grated beetroots (107 to 108 CFU/g). The microorganisms predominant among the isolates from fresh grated beetroots were gram negative bacteria (80%) and yeasts. None of the trays with grated beetroots contained molds. Some of the bacteria identified were Micrococcus lute us, Acinetobacter spp., Corynebacterium spp., and Enterobacteriaceae.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos - Materia
-
Ciencias Exactas
Biología
Microflora
grated beetroots
shelf life
ready-to-use
chlorinated water - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
.jpg)
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/139726
Ver los metadatos del registro completo
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Enhancement of Shelf Life of Grated BeetrootsLópez Osornio, María de las MercedesChaves, Alicia RaquelCiencias ExactasBiologíaMicrofloragrated beetrootsshelf lifeready-to-usechlorinated waterMicrobiological quality in grated beetroots was studied. The vegetable was washed with cold water (8°C) or with chlorinated water (8°C and 252 mg active chlorine per liter water) and packaged in trays wrapped in high permeability film (PVC). Storage temperatures were 0, 4, and 20°C. Aerobic count colonies (ACC), fungi and yeasts, and lactose fermentative bacteria were determined. Representative colonies were identified. The results obtained showed that the treatment with chlorinated water caused significant decreases (P < 0.05) in the initial yeast counts and total aerobic counts. Treatment with cold chlorinated water significantly decreased the yeast counts and PCA counts after 3 days at 0 and 4°C. The change to 20°C caused significantly increased (P < 0.05) PCA counts in the grated beetroots (107 to 108 CFU/g). The microorganisms predominant among the isolates from fresh grated beetroots were gram negative bacteria (80%) and yeasts. None of the trays with grated beetroots contained molds. Some of the bacteria identified were Micrococcus lute us, Acinetobacter spp., Corynebacterium spp., and Enterobacteriaceae.Centro de Investigación y Desarrollo en Criotecnología de Alimentos1997-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1230-1234http://sedici.unlp.edu.ar/handle/10915/139726enginfo:eu-repo/semantics/altIdentifier/issn/1944-9097info:eu-repo/semantics/altIdentifier/issn/0362-028xinfo:eu-repo/semantics/altIdentifier/doi/10.4315/0362-028x-60.10.1230info:eu-repo/semantics/altIdentifier/pmid/31207719info: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)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:32:02Zoai:sedici.unlp.edu.ar:10915/139726Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:32:02.498SEDICI (UNLP) - Universidad Nacional de La Platafalse |
| dc.title.none.fl_str_mv |
Enhancement of Shelf Life of Grated Beetroots |
| title |
Enhancement of Shelf Life of Grated Beetroots |
| spellingShingle |
Enhancement of Shelf Life of Grated Beetroots López Osornio, María de las Mercedes Ciencias Exactas Biología Microflora grated beetroots shelf life ready-to-use chlorinated water |
| title_short |
Enhancement of Shelf Life of Grated Beetroots |
| title_full |
Enhancement of Shelf Life of Grated Beetroots |
| title_fullStr |
Enhancement of Shelf Life of Grated Beetroots |
| title_full_unstemmed |
Enhancement of Shelf Life of Grated Beetroots |
| title_sort |
Enhancement of Shelf Life of Grated Beetroots |
| dc.creator.none.fl_str_mv |
López Osornio, María de las Mercedes Chaves, Alicia Raquel |
| author |
López Osornio, María de las Mercedes |
| author_facet |
López Osornio, María de las Mercedes Chaves, Alicia Raquel |
| author_role |
author |
| author2 |
Chaves, Alicia Raquel |
| author2_role |
author |
| dc.subject.none.fl_str_mv |
Ciencias Exactas Biología Microflora grated beetroots shelf life ready-to-use chlorinated water |
| topic |
Ciencias Exactas Biología Microflora grated beetroots shelf life ready-to-use chlorinated water |
| dc.description.none.fl_txt_mv |
Microbiological quality in grated beetroots was studied. The vegetable was washed with cold water (8°C) or with chlorinated water (8°C and 252 mg active chlorine per liter water) and packaged in trays wrapped in high permeability film (PVC). Storage temperatures were 0, 4, and 20°C. Aerobic count colonies (ACC), fungi and yeasts, and lactose fermentative bacteria were determined. Representative colonies were identified. The results obtained showed that the treatment with chlorinated water caused significant decreases (P < 0.05) in the initial yeast counts and total aerobic counts. Treatment with cold chlorinated water significantly decreased the yeast counts and PCA counts after 3 days at 0 and 4°C. The change to 20°C caused significantly increased (P < 0.05) PCA counts in the grated beetroots (107 to 108 CFU/g). The microorganisms predominant among the isolates from fresh grated beetroots were gram negative bacteria (80%) and yeasts. None of the trays with grated beetroots contained molds. Some of the bacteria identified were Micrococcus lute us, Acinetobacter spp., Corynebacterium spp., and Enterobacteriaceae. Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
| description |
Microbiological quality in grated beetroots was studied. The vegetable was washed with cold water (8°C) or with chlorinated water (8°C and 252 mg active chlorine per liter water) and packaged in trays wrapped in high permeability film (PVC). Storage temperatures were 0, 4, and 20°C. Aerobic count colonies (ACC), fungi and yeasts, and lactose fermentative bacteria were determined. Representative colonies were identified. The results obtained showed that the treatment with chlorinated water caused significant decreases (P < 0.05) in the initial yeast counts and total aerobic counts. Treatment with cold chlorinated water significantly decreased the yeast counts and PCA counts after 3 days at 0 and 4°C. The change to 20°C caused significantly increased (P < 0.05) PCA counts in the grated beetroots (107 to 108 CFU/g). The microorganisms predominant among the isolates from fresh grated beetroots were gram negative bacteria (80%) and yeasts. None of the trays with grated beetroots contained molds. Some of the bacteria identified were Micrococcus lute us, Acinetobacter spp., Corynebacterium spp., and Enterobacteriaceae. |
| publishDate |
1997 |
| dc.date.none.fl_str_mv |
1997-10-01 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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publishedVersion |
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http://sedici.unlp.edu.ar/handle/10915/139726 |
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http://sedici.unlp.edu.ar/handle/10915/139726 |
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eng |
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eng |
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