Evaluation of the influence of UV radiation and sodium hypochlorite on the shelf life of strawberries

Detalhes bibliográficos
Autor(a) principal: Anze, Amanda Eri
Data de Publicação: 2021
Outros Autores: Malpass, Ana Claudia Granato, Malpass, Geoffroy Roger Pointer, Okura, Monica Hitomi
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/19311
Resumo: It is common to combine methods to increase the shelf life of a raw material or product. In this study, we sought to understand the relationship between ultraviolet (UV) radiation and sodium hypochlorite (NaOCl) in attenuating the proliferation of fungus and its deteriorating effect on strawberries. The UV light intensities of 125, 250 and 400 Watts (W) and sodium hypochlorite were tested in concentrations 0.5, 1.0 and 1.5 ppm. The strawberries were sprayed with sodium hypochlorite solutions and then kept for 1 minute in UV light chambers, to then be stored in transparent sealed plastic containers. The strawberry samples with the longest life were those that were sprayed with 0.5 and 1.0 ppm sodium hypochlorite solution combined with exposure to 125 W UV light. These samples had a shelf-life extension of about five days compared to strawberries without any kind of treatment. Thus, it is possible to state that this combination is efficient in cleaning the fruit without causing damage.
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spelling Evaluation of the influence of UV radiation and sodium hypochlorite on the shelf life of strawberriesEvaluación de la influencia de la radiación UV y el hipoclorito de sodio en la vida útil de las fresasAvaliação da influência da radiação UV e do hipoclorito de sódio na vida de prateleira de morangosContaminação fúngicaSanitizaçãoVida de prateleira.Contaminación por hongosHigienizaciónDuración.Fungal contaminationSanitizationShelf life.It is common to combine methods to increase the shelf life of a raw material or product. In this study, we sought to understand the relationship between ultraviolet (UV) radiation and sodium hypochlorite (NaOCl) in attenuating the proliferation of fungus and its deteriorating effect on strawberries. The UV light intensities of 125, 250 and 400 Watts (W) and sodium hypochlorite were tested in concentrations 0.5, 1.0 and 1.5 ppm. The strawberries were sprayed with sodium hypochlorite solutions and then kept for 1 minute in UV light chambers, to then be stored in transparent sealed plastic containers. The strawberry samples with the longest life were those that were sprayed with 0.5 and 1.0 ppm sodium hypochlorite solution combined with exposure to 125 W UV light. These samples had a shelf-life extension of about five days compared to strawberries without any kind of treatment. Thus, it is possible to state that this combination is efficient in cleaning the fruit without causing damage.Es común combinar métodos para aumentar la vida útil de una materia prima o producto. En esta investigación, buscamos comprender la relación entre la radiación ultravioleta (UV) y el hipoclorito de sodio (NaOCl) en la atenuación de la proliferación del hongo y su efecto de deterioro en las fresas. Las concentraciones de luz ultravioleta de 125, 250 y 400 vatios (W) e hipoclorito de sodio se probaron en concentraciones de 0,5, 1,0 y 1,5 ppm. Las fresas se rociaron con soluciones de hipoclorito de sodio y luego se mantuvieron durante aproximadamente un minuto en cámaras de luz ultravioleta, para luego ser almacenadas en recipientes de plástico transparente con tapa. Las muestras de fresa con mayor vida útil fueron aquellas que fueron rociadas con solución de hipoclorito de sodio de 0.5 y 1.0 ppm combinada con exposición a luz UV de 125 W. Estas muestras tuvieron una extensión de vida útil de aproximadamente cinco días o más en comparación con las fresas sin ningún tipo de tratamiento. Así se puede afirmar que esta combinación es eficaz para limpiar la fruta sin provocar daños por calor.É comum combinarmos métodos para aumentar a vida de prateleira de uma matéria-prima ou produto. Nessa pesquisa, procurou-se entender a relação da radiação ultravioleta (UV) com o hipoclorito de sódio (NaOCl) na atenuação da proliferação do fungo e seu efeito deteriorante em morangos. Foram testadas as concentrações de luz UV de 125, 250 e 400 Watts (W) e de hipoclorito de sódio nas concentrações 0,5, 1.0 e 1,5 ppm. Os morangos foram borrifados com soluções de hipoclorito de sódio e, em seguida, mantidos por cerca de um minuto dentro de câmaras de luz UV, para então, serem armazenados em recipientes plásticos transparentes com tampa. As amostras de morango com maior longevidade foram as que foram borrifadas com solução 0,5 e 1,0 ppm de hipoclorito de sódio combinadas com a exposição à luz UV de 125 W. Essas amostras tiveram um prolongamento de vida de prateleira de cerca de cinco dias a mais em comparação com os morangos sem qualquer tipo de tratamento. Dessa forma é possível afirmar que essa combinação é eficiente na higienização do fruto sem ocasionar danos devido ao calor.Research, Society and Development2021-08-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1931110.33448/rsd-v10i11.19311Research, Society and Development; Vol. 10 No. 11; e134101119311Research, Society and Development; Vol. 10 Núm. 11; e134101119311Research, Society and Development; v. 10 n. 11; e1341011193112525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/19311/17370Copyright (c) 2021 Amanda Eri Anze; Ana Claudia Granato Malpass; Geoffroy Roger Pointer Malpass; Monica Hitomi Okurahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAnze, Amanda Eri Malpass, Ana Claudia Granato Malpass, Geoffroy Roger Pointer Okura, Monica Hitomi2021-10-23T19:01:11Zoai:ojs.pkp.sfu.ca:article/19311Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:13.887832Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of the influence of UV radiation and sodium hypochlorite on the shelf life of strawberries
Evaluación de la influencia de la radiación UV y el hipoclorito de sodio en la vida útil de las fresas
Avaliação da influência da radiação UV e do hipoclorito de sódio na vida de prateleira de morangos
title Evaluation of the influence of UV radiation and sodium hypochlorite on the shelf life of strawberries
spellingShingle Evaluation of the influence of UV radiation and sodium hypochlorite on the shelf life of strawberries
Anze, Amanda Eri
Contaminação fúngica
Sanitização
Vida de prateleira.
Contaminación por hongos
Higienización
Duración.
Fungal contamination
Sanitization
Shelf life.
title_short Evaluation of the influence of UV radiation and sodium hypochlorite on the shelf life of strawberries
title_full Evaluation of the influence of UV radiation and sodium hypochlorite on the shelf life of strawberries
title_fullStr Evaluation of the influence of UV radiation and sodium hypochlorite on the shelf life of strawberries
title_full_unstemmed Evaluation of the influence of UV radiation and sodium hypochlorite on the shelf life of strawberries
title_sort Evaluation of the influence of UV radiation and sodium hypochlorite on the shelf life of strawberries
author Anze, Amanda Eri
author_facet Anze, Amanda Eri
Malpass, Ana Claudia Granato
Malpass, Geoffroy Roger Pointer
Okura, Monica Hitomi
author_role author
author2 Malpass, Ana Claudia Granato
Malpass, Geoffroy Roger Pointer
Okura, Monica Hitomi
author2_role author
author
author
dc.contributor.author.fl_str_mv Anze, Amanda Eri
Malpass, Ana Claudia Granato
Malpass, Geoffroy Roger Pointer
Okura, Monica Hitomi
dc.subject.por.fl_str_mv Contaminação fúngica
Sanitização
Vida de prateleira.
Contaminación por hongos
Higienización
Duración.
Fungal contamination
Sanitization
Shelf life.
topic Contaminação fúngica
Sanitização
Vida de prateleira.
Contaminación por hongos
Higienización
Duración.
Fungal contamination
Sanitization
Shelf life.
description It is common to combine methods to increase the shelf life of a raw material or product. In this study, we sought to understand the relationship between ultraviolet (UV) radiation and sodium hypochlorite (NaOCl) in attenuating the proliferation of fungus and its deteriorating effect on strawberries. The UV light intensities of 125, 250 and 400 Watts (W) and sodium hypochlorite were tested in concentrations 0.5, 1.0 and 1.5 ppm. The strawberries were sprayed with sodium hypochlorite solutions and then kept for 1 minute in UV light chambers, to then be stored in transparent sealed plastic containers. The strawberry samples with the longest life were those that were sprayed with 0.5 and 1.0 ppm sodium hypochlorite solution combined with exposure to 125 W UV light. These samples had a shelf-life extension of about five days compared to strawberries without any kind of treatment. Thus, it is possible to state that this combination is efficient in cleaning the fruit without causing damage.
publishDate 2021
dc.date.none.fl_str_mv 2021-08-25
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/19311
10.33448/rsd-v10i11.19311
url https://rsdjournal.org/index.php/rsd/article/view/19311
identifier_str_mv 10.33448/rsd-v10i11.19311
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/19311/17370
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 11; e134101119311
Research, Society and Development; Vol. 10 Núm. 11; e134101119311
Research, Society and Development; v. 10 n. 11; e134101119311
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052687405023232

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