Alternative sanitation techniques applied to minimally fresh industrially processed cherry and plum salad

1. FERNANDEZ LEON, MARÍA FERNANDA
2. CAÑADA CAÑADA, FLORENTINA
3. NOGALES NOGALES, SERGIO
4. DELGADO ADÁMEZ, J
5. BOHOYO GIL, DIEGO
6. FERNÁNDEZ LEÓN, A. M.

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Outras publicacións en: International Journal of Engineering Inventions

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A comparative study on different sanitation methods on the quality decay of fresh industrially processed cherry ('Ambrunés') and plum ('Suplum eleven') salad is presented. The fruit was processed in a cleaning room, under usual and controlled conditions in a fresh cut industrial plant, using the following steps: reception, cutting, washing, draining and packaging. Processed salad was packaged in thermally sealed polypropylene basket using passive modified atmosphere. During a storage period of 10 days at 4 ºC, sensory attributes, functional content and microbial counts analysis were performed. It was concluded that the combinated use of UV-C radiation and 10.0 g/l ascorbic acid was effective in reducing the microbial counts, maintaining the antioxidant compounds and the sensorial quality of the product during the 10 days at 4 ºC