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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F03%3A00008487%21RIV%2F2004%2FMSM%2F223304%2FN
rdf:type
skos:Concept n15:Vysledek
dcterms:description
To compare efficiency of different decontamination systems, following methods were applied on cut cabbage and carrot: washing in potable water only, disinfection by hydrogen peroxide, chlorine, peroxyacetic acid and high-pressuring by 300, 400 or 500 MPa. Microbiological analysis, ascorbic acid analysis and sensorial evaluation were carried out just after processing and after five-day cold storage. Disinfectants in the washing bath reduced the microbial loads by 2 log maximum, the hydrogen peroxide was found less efficient. The five-day storage led to re-growth of microbes, the counts increased about 2 log again. High-pressure treatment reduced significantly the counts, application of 500 MPa led to total microbial inactivation even after two-week storage. Retention of ascorbic acid varied from 50 to 70%, the losses increased within storage. To compare efficiency of different decontamination systems, following methods were applied on cut cabbage and carrot: washing in potable water only, disinfection by hydrogen peroxide, chlorine, peroxyacetic acid and high-pressuring by 300, 400 or 500 MPa. Microbiological analysis, ascorbic acid analysis and sensorial evaluation were carried out just after processing and after five-day cold storage. Disinfectants in the washing bath reduced the microbial loads by 2 log maximum, the hydrogen peroxide was found less efficient. The five-day storage led to re-growth of microbes, the counts increased about 2 log again. High-pressure treatment reduced significantly the counts, application of 500 MPa led to total microbial inactivation even after two-week storage. Retention of ascorbic acid varied from 50 to 70%, the losses increased within storage.
dcterms:title
Efficacy of Decontamination Methods on Minimally Processed Vegetables - sborník Efficacy of Decontamination Methods on Minimally Processed Vegetables - sborník
skos:prefLabel
Efficacy of Decontamination Methods on Minimally Processed Vegetables - sborník Efficacy of Decontamination Methods on Minimally Processed Vegetables - sborník
skos:notation
RIV/60461373:22330/03:00008487!RIV/2004/MSM/223304/N
n3:strany
599-603
n3:aktivita
n7:Z
n3:aktivity
Z(MSM 223300005)
n3:dodaniDat
n11:2004
n3:domaciTvurceVysledku
n14:6962238 n14:4620550 n14:1807234
n3:druhVysledku
n16:D
n3:duvernostUdaju
n5:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
605337
n3:idVysledku
RIV/60461373:22330/03:00008487
n3:jazykVysledku
n13:eng
n3:klicovaSlova
dekontaminace, minimálně opracovaná zelenina
n3:klicoveSlovo
n6:minim%C3%A1ln%C4%9B%20opracovan%C3%A1%20zelenina n6:dekontaminace
n3:kontrolniKodProRIV
[9DCAAA56A798]
n3:mistoKonaniAkce
Belgie
n3:mistoVydani
Belgie
n3:nazevZdroje
Acta Horticulturae: Proceedings of the 8 International Controlled Atmosphere Research Conference
n3:obor
n18:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
4
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:rokUplatneniVysledku
n11:2003
n3:tvurceVysledku
Opatová, Hana Dufková, Martina Ševčík, Rudolf Prodělal, Roman
n3:typAkce
n9:WRD
n3:zahajeniAkce
2003-01-01+01:00
n3:zamer
n19:MSM%20223300005
s:issn
0567-7572
s:numberOfPages
4
n20:hasPublisher
ISHS
n4:organizacniJednotka
22330