ISHS Acta Horticulturae 368: International Symposium on Postharvest Treatment of Horticultural Crops
EFFECT OF SYNERGOLUX TREATMENT ON VEGETABLES DURING STORAGE |
| Authors: | Zs. Mednyánszky, A.S. Szabó, J. Simon |
| Abstract:
In this paper information is given about the SYNERGOLUX technique, the mobile SYN-03 equipment and about the influence of the SYNERGOLUX technique on the food storage. The SYNERGOLUX technique is used for disinfection, preservation and sterilization in the food industry, food processing and food storage industries. It is a physical treatment using ultraviolet light with ozone gase. It is free from chemicals and it presents no hazards to the environment. The aim of the investigations was to study the effect of SYNERGOLUX treatment on vegetables during storage. Mass-decrease, sensorical characteristics and pectin-methyl-esterase enzyme-activities were examined during storage in the case of tomatoes, green pepper (paprika) and cucumber. | |
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