@article{ajfst2019731,
author={{Guti¨¦rrez, Diego R. and Rodr¨ªguez, Silvia Del C.},
title={Combined Effect of UV-C and Ozone on Bioactive Compounds and Microbiological Quality of Fresh-Cut Rocket Leaves},
journal={American Journal of Food Science and Technology},
volume={7},
number={3},
pages={71--78},
year={2019},
url={http://pubs.sciepub.com/ajfst/7/3/1},
issn={2333-4835},
abstract={The separate application of UV-C (25 kJ/m<SUP>2</SUP>, 380 s) and O<SUB>3</SUB> gaseous (2.5 mg/L for 10 min) treatments and of their combination (25 kJ/m<SUP>2</SUP> UV-C with 2.5 mg/L O<SUB>3</SUB>) were studied to evaluate the effect of combined treatments of UV-C and O<SUB>3</SUB> on microbial counts, bioactive profile and sensory changes of fresh-cut rocket leaves throughout shelf life to determine whether these treatment have additive or synergistic. The separate application of UV-C and O<SUB>3</SUB> and of their combination UV-C + O<SUB>3</SUB> did not affect the sensorial quality, total chlorophyll contents, phenolic compound nor antioxidant capacity of fresh-cut rocket leaves. However, these treatments controlled better the growth of epiphytic microbes than untreated samples. The UV-C treatment had better effect at reducing microorganisms present and not significant differences were found as to the combined treatment. Therefore, applying the combined treatment UV-C + O<SUB>3</SUB> had neither synergistic nor additive effect in the extension of the fresh-cut rocket leaves shelf life.},
doi={10.12691/ajfst-7-3-1}
publisher={Science and Education Publishing}
}