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Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata)


Hambali, Nor Hasni and Mohd Adzahan, Noranizan and Karim, Roselina (2016) Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata). International Food Research Journal, 23 (6). pp. 2588-2593. ISSN 1985-4668; ESSN: 2231-7546


Pulsed light (PL) treatment is a non-thermal method for microbial decontamination on the surfaces of fresh-cut produce. The effect of pulsed light fluencies on microbiological stability and quality changes of fresh-cut yardlong beans were determined. Pulsed light treatments were carried out using an automatic laboratory flash lamp system (Steribeam XeMaticA-2L Kehl, Germany) at different fluencies (1.8 J/cm2, 5.4 J/cm2, 9.0 J/cm2 and 12.6 J/cm2). Microbiological quality (colour changes and textural changes) of fresh-cut yardlong beans stored at 4±1°C were monitored over 14 days. Results show that, the application of PL treatment at high fluencies allowed extension of microbiological shelf life up to 3-7 days in comparison to untreated samples. Apart from that, PL treated sample has no significant difference on the texture and colour as compared to untreated sample of fresh-cut yardlong bean. As a conclusion, the application of PL at dose 9.0 J/cm2 has increased the shelf life of fresh-cut yardlong bean while maintaining the quality when stored at 4±1°C.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Non-thermal; Pulsed light; Ready-to-eat; Yardlong bean
Depositing User: Nabilah Mustapa
Date Deposited: 28 Feb 2017 10:46
Last Modified: 28 Feb 2017 10:46
URI: http://psasir.upm.edu.my/id/eprint/50470
Statistic Details: View Download Statistic

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