Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

dc.contributor.authorZudaire Villanueva, Lorena
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.contributor.authorSimó Cruanyes, Joan
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.date.accessioned2018-10-29T13:21:03Z
dc.date.available2019-05-04T22:07:38Z
dc.date.issued2018
dc.description.abstractCalçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain. The effect of sodium hypochlorite, peroxyacetic acid and mild heat treatment on the microbiological, physicochemical and visual quality of calçots after disinfection and the storage period of 15 d at 4 ºC was studied. Previous minimal processing operations for the disinfection helped to reduce the population of aerobic mesophilic bacteria and yeast and moulds compared to the harvest product. Calçots subjected to a mild-heat treatment (55 °C for 60 s) presented the highest reduction of aerobic mesophilic bacteria. Despite being mildly thermally-treated, they showed higher fresh weight loss (around 3%) than the rest of the disinfected calçots during storage and they obtained the highest quality visual scores after 15 d of storage with a good acceptance of the product. Microbial reductions obtained after peroxyacetic acid treatment were in the same range as those obtained after the sodium hypochlorite treatment. In addition, the quality of both treated samples was maintained with no differences during refrigerated storage. The results indicate that mild-heat or peroxyacetic acid decontamination treatments resulted in a good strategy for obtaining a clean and high quality fresh-cut calçot product.ca_ES
dc.description.sponsorshipThis work was supported by ACCIÓ (Generalitat of Catalonia, RD14-1-004), Sociedad Agrícola i Secció de Crèdit de Valls S.C.C.L., Cooperativa of Cambrils and PGI ‘Calçot de Valls’. This work has been supported by the Secretaria d’Universitats i Recerca del Departament d’Economia i Coneixement (FI-DGR 2015) and CERCA Programme of Generalitat de Catalunya. Dr. Aguiló-Aguayo gives thanks to the Ministry of Economy and Competitiveness from the Spanish Government for the FPDI-2013-15583.ca_ES
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2018.05.005
dc.identifier.idgrec027222
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10459.1/64998
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1016/j.lwt.2018.05.005ca_ES
dc.relation.ispartofLWT - Food Science And Technology, 2018, vol. 95, p. 339-345ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2018ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectMinimally processedca_ES
dc.subjectDisinfectionca_ES
dc.subjectThermalca_ES
dc.subjectPeroxyacetic acidca_ES
dc.subjectAlliumca_ES
dc.titleEfficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)ca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
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