Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891340 | LWT - Food Science and Technology | 2018 | 26 Pages |
Abstract
The effect of intermittent corona discharge plasma jet (ICDPJ) treatment in improving the microbiological quality and shelf life of kumquat fruits was evaluated. Kumquats were treated by ICDPJ generated using high-voltage power generator, with an output voltage of 8â¯kV DC and at current levels of 2.0-4.0 A. Aerobic bacteria and yeasts and molds were detected as contaminants in the fruits in the range of 3.00-3.46 log CFU/g. The plasma treatment for a cumulative period of 2â¯min induced a maximum fruit surface temperature of 35.6â¯Â°C and no alterations in the color and hardness of kumquats. Upon the plasma treatment, the initial microbial counts were reduced by 0.77-1.04 log CFU/g at 2.0 A current, by 1.08-1.57 log CFU/g at 3.0 A current, and by 1.51 log CFU/g to below detection limit at 4.0 A current. There was no significant difference in taste, flavor, color, texture, and total acceptance between the untreated and ICDPJ-treated samples at 2.0, 3.0, and 4.0 A currents. During storage at 25â¯Â°C for 15 days, the kumquats treated using ICDPJ generated at all currents tested exhibited extended shelf life compared to controls, without compromising their physicochemical and sensory properties.
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Authors
Pradeep Puligundla, Taehoon Lee, Chulkyoon Mok,