{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T08:09:07Z","timestamp":1791619747747,"version":"4.3.4"},"reference-count":58,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2015,1,13]],"date-time":"2015-01-13T00:00:00Z","timestamp":1421107200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2015,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>The effects of ultraviolet (UV\u2010C) and medium heat (70\u00a0\u00b0C) treatments on the quality of fresh\u2010cut Chokanan mango and Josephine pineapple were investigated. Quality attributes included physicochemical properties (pH, titratable acidity, and total soluble solids), ascorbic acid content (vitamin C), antioxidant activity, as well as microbial inactivation. Consumers\u2019 acceptance was also investigated through sensory evaluation of the attributes (appearance, texture, aroma and taste). Furthermore, shelf\u2010life study of samples stored at 4 \u00b1 1\u00a0\u00b0C was conducted for 15 d. The fresh\u2010cut fruits were exposed to UV\u2010C for 0, 15, 30, and 60 min while heat treatments were carried out at 70\u00a0\u00b0C for 0, 5, 10 and 20 min. Both UV\u2010C and medium heat treatments resulted in no significant changes to the physicochemical attributes of both fruits. The ascorbic acid content of UV\u2010C treated fruits was unaffected; however, medium heat treatment resulted in deterioration of ascorbic acids in both fruits. The antioxidants were enhanced with UV\u2010C treatment which could prove invaluable to consumers. Heat treatments on the other hand resulted in decreased antioxidant activities. Microbial count in both fruits was significantly reduced by both treatments. The shelf life of the fresh\u2010cut fruits were also successfully extended to a maximum of 15 d following treatments. As for consumers\u2019 acceptance, UV\u2010C treated fruits were the most accepted as compared to their heat\u2010treated counterparts. The results obtained through this study support the use of UV\u2010C treatment for better retention of quality, effective microbial inactivation and enhancement of health promoting compounds for the benefit of consumers.<\/jats:p>","DOI":"10.1111\/1750-3841.12762","type":"journal-article","created":{"date-parts":[[2015,1,13]],"date-time":"2015-01-13T16:42:54Z","timestamp":1421167374000},"source":"Crossref","is-referenced-by-count":64,"title":["Effects of Ultraviolet Light (UV\u2010C) and Heat Treatment on the Quality of Fresh\u2010Cut Chokanan Mango and Josephine Pineapple"],"prefix":"10.1111","volume":"80","author":[{"given":"Dominic Soloman","family":"George","sequence":"first","affiliation":[{"name":"Inst. of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science Univ. of Malaya  50603 Kuala Lumpur Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zuliana","family":"Razali","sequence":"additional","affiliation":[{"name":"Inst. of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science Univ. of Malaya  50603 Kuala Lumpur Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vicknesha","family":"Santhirasegaram","sequence":"additional","affiliation":[{"name":"Inst. of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science Univ. of Malaya  50603 Kuala Lumpur Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chandran","family":"Somasundram","sequence":"additional","affiliation":[{"name":"Inst. of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science Univ. of Malaya  50603 Kuala Lumpur Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2015,1,13]]},"reference":[{"key":"e_1_2_6_2_1","unstructured":"3M Food Safety 3M Petrifilm interpretation guide.2010. 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