During minimal processing, fruit were subjected to 4 sanitizing treatments:
- 150 ppm free chlorine supplied as sodium hypochlorite solution at pH 6.5 (2 min, 10°C);
- 0.2 ppm ozone supplied as an ozone solution in water (2 min, 10°C);
- UV radiation at a dose of 1 kJ/m2;
- Heat shock by immersion in hot water at 95°C for 30 seconds.
Moreover, the UV treatment reduced the respiration rate of kiwifruit slices and had a beneficial effect on flesh firmness; while no effects were observed on flesh colour among tested sanitizing treatments.
Scientists conclude that UV radiation treatment, as a sanitizing method, seems to be an interesting and promising methodology both for kiwifruit minimal processing and for overall quality preservation during fresh-cut kiwifruit shelf-life.
Source: Beirão da Costa S., Conceição Moura-Guedes M., Ferreira-Pinto M.M., Empis J., Moldão-Martins M., "Alternative sanitizing methods to ensure safety and quality of fresh-cut kiwifruit", 2014, Journal of Food Processing and Preservation, Vol. 38, pagg. 1-10. Further info: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2012.00730.x/abstract