Inactivations of Pseudomonas syringae spp. and other microorganisms on cherry surfaces by UV-C and LED light


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Başaran Akocak P. , Bilgin A. B.

2nd International Food Engineering Congress, Ankara, Turkey, 25 - 27 November 2021, pp.29

  • Publication Type: Conference Paper / Summary Text
  • City: Ankara
  • Country: Turkey
  • Page Numbers: pp.29

Abstract

Inactivation of Pseudomonas Syringae Spp. And Other Microorganisms on Cherry Surfaces by Uv-C and Led Light Ayşenur Betül Bilgin* , Pervin Başaran Akocak Istanbul Technical University, Istanbul, Turkey


In Turkey, cherry production is approximately 438.6 thousand tons, and nearly 10% of the product is exported. Microbial spoilage is the main source of loss of quality during post-harvest storage and causes an enormous decrease in exports. This study was aimed to extend the shelf life of fruits by inactivating the main spoilage microorganism Pseudomonas syringae spp., fungi, and natural microflora on sweet (Prunus avium L.) and sour (Prunus serasus L.) cherry surfaces by intense UV-C and pulsed LED light. Various treatment parameters were evaluated and later microbial activities and some quality aspects on the fruit surfaces were measured. Total aerobic mesophilic, total mold and yeast count, Pseudomonas syringae spp. and fruit mold were followed. Quality analysis was repeated at intervals on cherries stored at room conditions (25-28˚C, 40-60% humidity) or refrigerated (+4˚C). According to our results, while both light treatments reduced microbial load on the fruit surface; it is observed that pulsed LED light is more effective than UV-C light. Under the treatment conditions tested in this study fruit shelf life extended nearly 30% compared to untreated samples. This extension can have a critical role in export durations and distances and is expected to have enormous improvement for export quantity.