UVC irradiation storage and time of chemical and physical characteristics count of mold and yeast in ananas comosus var. Cayena lisa, minimally processed

Abstract

The aim of this study was to determine the effect of UVC irradiation dose and storage time at 6°C on Ananas comosus Var. Smooth Cayenne, minimally processed. The pineapple fruit were harvested in the district of Bean and transferred to the laboratory where they were selected, washed and cut manually into half slices of 1.2 cm. Initially the physicochemical and microbiological characterization of the samples was performed by determining soluble solids (ºBrix), percentage of citric acid, pH and enumeration of molds and yeasts. Subsequently treated with doses of 0 kJ/m2, 2.696 kJ/m2, 5.392 kJ/m2 and 8.087 kJ/m2, were placed in trays and covered with PVC film, then stored at 6°C for 21 days. At 0, 7, 14 and 21 days of storage the effect of the UVC radiation on the physicochemical and microbiological characteristics were assessed. Samples of minimally processed pineapple presented: 13 ± 1.58 °Brix; PH 4.72 ± 0.35; 0.6 ± 0.07 percent citric acid and 1.26 ± 9.31 x100 x102 UP/g. After UVC irradiation significant differences in physicochemical and microbiological parameters analyzed during storage (p <0.05); obtained when applying the higher dose (8,087 kJ/m2), the lower mold and yeast count, weight loss, change in °Brix, percent citric acid and pH was obtained during 21 days of storage.