NON-CONVENTIONAL PRESERVATION METHODS FOR HORTICULTURAL PRODUCTS IN FRESH CONDITION
Journal Title: ISB-INMA TEH AGRICULTURAL AND MECHANICAL ENGINEERING - Year 2017, Vol 0, Issue 1
Abstract
Consumed horticultural products in fresh condition may be carriers of optionally pathogenic microorganisms: bacteria, yeast, molds. Due to the post-harvest decomposition process, these microorganisms can cause either loss of preserved horticultural products or disease or food poisoning with direct effects on the health of the human consumer. As a result of these factors, the conservation duration of these products is limited. For the preservation of horticultural products and the extension of the allowed preservation and commercialization period, non-conventional methods have occurred. The paper aims to present two of the most commonly used non-conventional conservation methods: UV radiations and ozone use for decontamination of horticultural products.
Authors and Affiliations
Mariu Remus Oprescu, Mihai Matache, Iulian Voicea, Elena Sorica, Dan Cujbescu, Iuliana Gageanu, Ion Grigore, Sorin Stefan Biris, Nicoleta Ungureanu, Cristian Sorica, Andrei Petrut
Keywords
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