Meyve ve Sebzelerde UV-C Işık Uygulamaları ile Küf İnhibisyonu

Year 2018, Volume: 16 Issue: 4, 458 - 469, 31.12.2018

Ayça Korkmaz , Gülten Tiryaki Gündüz

https://doi.org/10.24323/akademik-gida.505539

Cited By: 3

Abstract

Küfler,
meyve ve sebzelerin bozulmasına neden olarak ekonomik kayıplara ve mikotoksin
üreterek sağlık üzerinde olumsuz etkilere neden olabilmektedir. UV-C ışık
teknolojisi, meyve ve sebzelerin yüzey dekontaminasyonu için kullanılan ısıl
olmayan işlemlerden biri olup, mikroorganizmaların gelişimini inhibe etmek, ve
bu yolla depolama ve nakliye sırasındaki kayıpları kontrol altına almak için
kullanılan alternatif yöntemlerden biridir. UV uygulaması gıda güvenilirliğinin
sağlanmasında ürünlerin kalitesini olumsuz yönde etkilememesi ve ekonomik bir
yöntem olması nedeniyle pek çok araştırmanın konusu olmuştur. Ultraviyole ışık
ile bakterilerin inaktivasyonu ile ilgili birçok çalışma mevcut iken,
literatürde küflerle ilgili sınırlı sayıda çalışmaya rastlanmıştır. Bu çalışma kapsamında, meyve ve sebzelerde bulunan
küflerin inhibisyonda UV-C ışık uygulamalarının germisidal ve hormetik (savunma
mekanizmasının uyarılması) etkileri incelenmiştir.

Keywords

Küf inhibisyonu, UV-C, Gıda endüstrisi, Mikrobiyel kalite

Mold Inhibition on Fruits and Vegetables by UV-C Light Treatments

Abstract

Molds can lead to the deterioration of fruits and vegetables, causing
economic losses and have negative effects on health by producing mycotoxins.
UV-C light technology is one of the non-thermal processes used for the surface
decontamination of fruits and vegetables and is one of the alternative methods
used to inhibit the growth of microorganisms and to control losses during
storage and transport. UV-C treatment has been the subject of many studies
since the quality of products is not adversely affected and it is a low-cost
method. Limited number of studies is found in the literature on mold inhibition,
while there are many studies on the inactivation of bacteria by ultraviolet
light. In this study, germicidal and hormetic effects of UV-C light
applications for inhibition of molds in fruits and vegetables were reviewed.

Keywords

Mold inhibition, UV-C, Food industry, Microbial quality

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