Individual Effect of UV-C Radiation and Hot Water Treatment on Harvested Quality of Chili
Conference proceedings article
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
ไม่พบข้อมูลที่เกี่ยวข้อง
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Fahmy K., Chatib O.C., Cherie D., Maulida P., Sirtin A.A., Susanto N., Nofiarli, Violalita F., Nakano K., Jitareerat P.
ผู้เผยแพร่: IOP Publishing
ปีที่เผยแพร่ (ค.ศ.): 2019
Volume number: 327
Issue number: 1
นอก: 1755-1307
eISSN: 1755-1315
ภาษา: English-Great Britain (EN-GB)
บทคัดย่อ
The aim of study was to determine the individual effect of UV-C radiation and Hot Water Treatments (HWT) in preserving quality of chili packed in Modified Atmosphere Packaging (MAP) under ambiet temperature storage. Chili was radiated by UV-C for 15 min and for 20 min, with HWT at 45 ฐC for 15 min and at 53 ฐC for 4 min, and untreated as control. After treatments, all fruits were packaged and stored at room temperature (25 ฐC) for 1 month. The results that untreated chilli could be stored for 7 days, treated chilli with UV-C 15 min and HWT at 45 ฐC for 15 min could be stored for 14 days, while chilli treated with UV-C for 20 min and HWT at 53 ฐC for 4 min could be stored for 17 days. Among all treatments, chili treated with UV-C for 20 min suppressed the disease severity dan maintained the harvested quality of chilli. This study suggests that combination UV-C irradiated with HWT under low temperature might be extended the shelf life of chilli. ฉ 2019 Published under licence by IOP Publishing Ltd.
คำสำคัญ
Shelf-life
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