Effect of treatments with UV-C light and electrolysed oxidizing water on decontamination and the quality of Gemlik black olives

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dc.contributor.authorGok, Sila Barut
dc.contributor.authorPazir, Fikret
dc.date.accessioned2020-12-01T12:01:10Z
dc.date.available2020-12-01T12:01:10Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractThe efficacy of ultraviolet-C (UV-C), electrolysed oxidizing water (EOW) and sodium hypochlorite (NaOCl) solution was investigated as non-thermal processes for the surface decontamination of olives. Olives were irradiated at different UV-C doses (0-4770 mJ/cm(2)) and washed with EOW and NaOCl solutions at different free chlorine concentrations (15, 30, 50, and 80 mg/L). the maximum reduction in microbial load was obtained at 80 mg/L concentration and 4770 mJ/cm(2) for washing and irradiation treatments, respectively. L* (lightness), a* (redness) and b* (yellowness) values as well as sensorial attributes were not affected by the UV-C treatments. Our results emphasize that UV-C radiation is effective in reducing surface initial microbial load without any sensorial changes for all doses applied. Nevertheless, with increasing UV-doses, the reduction rate increased. All chlorine concentrations of EOW and NaOCl solutions were effective in reducing surface microbial load compared to control. However, in terms of microbial reduction there was no significant difference among chlorine concentrations except for the yeast and mould count.en_US
dc.identifier.doi10.1007/s00003-019-01263-z
dc.identifier.endpage179en_US
dc.identifier.issn1661-5751
dc.identifier.issn1661-5867
dc.identifier.issn1661-5751en_US
dc.identifier.issn1661-5867en_US
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85076918601en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage171en_US
dc.identifier.urihttps://doi.org/10.1007/s00003-019-01263-z
dc.identifier.urihttps://hdl.handle.net/11454/62327
dc.identifier.volume15en_US
dc.identifier.wosWOS:000533077700009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer International Publishing Agen_US
dc.relation.ispartofJournal of Consumer Protection and Food Safetyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectUltravioleten_US
dc.subjectElectrolysed wateren_US
dc.subjectOlea europaea Len_US
dc.subjectMicrobial loaden_US
dc.subjectColouren_US
dc.subjectSensory attributesen_US
dc.titleEffect of treatments with UV-C light and electrolysed oxidizing water on decontamination and the quality of Gemlik black olivesen_US
dc.typeArticleen_US

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