Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments

Detalhes bibliográficos
Autor(a) principal: Alegria, Carla
Data de Publicação: 2012
Outros Autores: Pinheiro, Joaquina, Duthoit, Margarida, Gonçalves, Elisa M., Moldao-Martins, Margarida, Abreu, Marta
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/4456
Resumo: Available at Sciverse ScienceDirect
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spelling Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatmentsabiotic stressheat shockUV-C radiationfresh-cut carrotqualityAvailable at Sciverse ScienceDirectAbiotic stresses such as heat shock and UV-C irradiation can be used to induce synthesis of bioactive compounds and to prevent decay in fresh-cut fruits and vegetables. This study aimed to evaluate the effects of heat shock and UV-C radiation stress treatments, applied in whole carrots, on the overall quality of fresh-cut carrot cv. Nantes during storage (5 C). Heat shock (HS, 100 C/45 s) and UV-C (0.78 0.36 kJ/m2) treated samples had higher phenolic content and exhibited reduced POD activities during storage when compared to control (Ctr) samples (200 mg/L free chlorine/1 min). All samples showed reduced carotenoid content considering raw material. Nonetheless, UV samples registered a three-fold increase in carotenoid content in subsequent storage. Fresh-cut carrot colour showed a continuous increase in whiteness index (WI) values during storage regardless of treatment without impairing visual quality. Respiratory metabolism was affected by both abiotic stress treatments since reduced O2/CO2 rates were found, more significant in HS samples. The decontamination effect was more expressive in HS samples, where a 2.5 Log10 cfu/g reduction in initial microbial load and reduced microbial growth were achievedElsevierRepositório da Universidade de LisboaAlegria, CarlaPinheiro, JoaquinaDuthoit, MargaridaGonçalves, Elisa M.Moldao-Martins, MargaridaAbreu, Marta2012-06-21T13:19:58Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/4456eng"LWT-Food Science and Technology". ISSN 0023-6438. 48 (2012). 197-2030023-6438info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:35:26Zoai:www.repository.utl.pt:10400.5/4456Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:52:06.643907Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
title Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
spellingShingle Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
Alegria, Carla
abiotic stress
heat shock
UV-C radiation
fresh-cut carrot
quality
title_short Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
title_full Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
title_fullStr Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
title_full_unstemmed Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
title_sort Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
author Alegria, Carla
author_facet Alegria, Carla
Pinheiro, Joaquina
Duthoit, Margarida
Gonçalves, Elisa M.
Moldao-Martins, Margarida
Abreu, Marta
author_role author
author2 Pinheiro, Joaquina
Duthoit, Margarida
Gonçalves, Elisa M.
Moldao-Martins, Margarida
Abreu, Marta
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Alegria, Carla
Pinheiro, Joaquina
Duthoit, Margarida
Gonçalves, Elisa M.
Moldao-Martins, Margarida
Abreu, Marta
dc.subject.por.fl_str_mv abiotic stress
heat shock
UV-C radiation
fresh-cut carrot
quality
topic abiotic stress
heat shock
UV-C radiation
fresh-cut carrot
quality
description Available at Sciverse ScienceDirect
publishDate 2012
dc.date.none.fl_str_mv 2012-06-21T13:19:58Z
2012
2012-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/4456
url http://hdl.handle.net/10400.5/4456
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "LWT-Food Science and Technology". ISSN 0023-6438. 48 (2012). 197-203
0023-6438
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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