Extending the shelf-life of carrots and potatoes with H2O2, CO2 laser, UV and microwave treatments

Watson, I. , Tan, B. K., Armstrong, G. and Stewart-Tull, D. (2012) Extending the shelf-life of carrots and potatoes with H2O2, CO2 laser, UV and microwave treatments. In: Food Insecurity in an Insecure World: Research Challenges and Opportunities, Glasgow, UK, 24 May 2012, (Unpublished)

Abstract

Risks to food security include contamination either from naturally occurring spoilage organisms, which reduces the food’s shelf-life, cross-contamination with life threatening pathogens to deliberate bioterrorist attacks. Laser and combined decontamination systems have been the subject of study to determine their inactivation efficacy to treat a wide variety of microorganisms on different substrates. The work herein describes the efforts undertaken to determine the efficacy of H2O2, laser, microwave, UV light, and UV flashlamp systems at extending the shelf life of carrots and potatoes. Additionally, the effect of the treatments on the beta-carotene and vitamin content of the samples were determined. SEMs of the carrot’s and potato’s surface structure were taken to identify the likely impact of the surface topology on the treatment efficiencies.

• Item Type: Conference Proceedings
• Status: Unpublished
• Refereed: Yes
• Glasgow Author(s) Enlighten ID: Watson, Dr Ian
• Authors: Watson, I., Tan, B. K., Armstrong, G., and Stewart-Tull, D.
• College/School: College of Science and Engineering > School of Engineering > Systems Power and Energy