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dc.contributor.authorNicolau Lapeña, Iolanda
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.contributor.authorBobo, Gloria
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorLafarga, Tomás
dc.contributor.authorViñas Almenar, Inmaculada
dc.date.accessioned2021-03-18T08:22:16Z
dc.date.available2021-03-18T08:22:16Z
dc.date.issued2019-05-15
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10459.1/70788
dc.description.abstractThe risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. The disinfection capacity of peracetic acid (PA) at three concentrations (20, 40 and 80 ppm) and washing times (1 and 2 min) was compared to sodium hypochlorite (200 ppm) (NaClO) treatments and a water control, and its influence on the physico-chemical, biochemical and nutritional quality of strawberries was also studied. Counts on total aerobic mesophilic microorganisms were comparable between NaClO and PA. For yeasts and molds, only NaClO and 80 ppm PA reduced contamination in washing water, but no differences wereobserved in strawberries. Artificially inoculated L. innocua was reduced by at least 4 log cfu/g in strawberry by all the PA treatments, except at 20 ppm PA for 1 min. Total soluble solids, pH, titratable acidity, antioxidant activity and total phenolic content values were maintained after all treatments. Only anthocyanin content was affected. Treatments of 20 and 40 ppm PA did not significantly affect fruit color, and there were no losses on strawberry firmness. PA, as a GRAS substance that has shown potential to reduce microorganisms present in strawberries without any major physicochemical or sensorial alteration, could be a suitable alternative to chlorine disinfection.ca_ES
dc.description.sponsorshipThis work was financially supported by Spanish ‘Ministerio de Educación, Economía y Cultura’ [FRESAFE Project AGL 2016-78086-R, Ramón y Cajal Program, RYC-2016-19949 (I. Aguiló-Aguayo), Predoctoral grant, BES-2017-079779 (I. Nicolau-Lapeña) and Juan de la Cierva grant, FJCI-2016-29541 (T. Lafarga)].ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMINECO/PN2013-2016/AGL2016-78086-Rca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.fm.2019.05.004ca_ES
dc.relation.ispartofFood Microbiology, 2019, vol. 83, p. 159-166ca_ES
dc.rightscc-by-nc-nd, (c) Elsevier, 2019ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectListeria innocuaca_ES
dc.subjectNative microbiotaca_ES
dc.subjectNutritionalca_ES
dc.subjectBiochemicalca_ES
dc.subjectDisinfectionca_ES
dc.titleStrawberry sanitization by peracetic acid washing and its effect on fruit qualityca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec028774
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.fm.2019.05.004


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cc-by-nc-nd, (c) Elsevier, 2019
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2019