TY  - JOUR
T1  - Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata)
A1  - Hambali, Nor Hasni
LA  - English
PB  - Faculty of Food Science and Technology, Universiti Putra Malaysia
YR  - 2016
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:psasir.upm.edu.my:50470
AB  - Pulsed light (PL) treatment is a non-thermal method for microbial decontamination on the surfaces of fresh-cut produce. The effect of pulsed light fluencies on microbiological stability and quality changes of fresh-cut yardlong beans were determined. Pulsed light treatments were carried out using an automatic laboratory flash lamp system (Steribeam XeMaticA-2L Kehl, Germany) at different fluencies (1.8 J/cm2, 5.4 J/cm2, 9.0 J/cm2 and 12.6 J/cm2). Microbiological quality (colour changes and textural changes) of fresh-cut yardlong beans stored at 4±1°C were monitored over 14 days. Results show that, the application of PL treatment at high fluencies allowed extension of microbiological shelf life up to 3-7 days in comparison to untreated samples. Apart from that, PL treated sample has no significant difference on the texture and colour as compared to untreated sample of fresh-cut yardlong bean. As a conclusion, the application of PL at dose 9.0 J/cm2 has increased the shelf life of fresh-cut yardlong bean while maintaining the quality when stored at 4±1°C.
ER  -