請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/88818完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 杜宜殷 博士 | zh_TW |
| dc.contributor.advisor | Yi-Yin Do | en |
| dc.contributor.author | John Louie Baligad | zh_TW |
| dc.contributor.author | John Louie Baligad | en |
| dc.date.accessioned | 2023-08-15T17:54:46Z | - |
| dc.date.available | 2023-11-09 | - |
| dc.date.copyright | 2023-08-15 | - |
| dc.date.issued | 2023 | - |
| dc.date.submitted | 2023-08-04 | - |
| dc.identifier.citation | Abu-Zaid, A. A., Sehrawy, M. H., Mahmoud, H., & Nemari, A. H. (2016). Detection of Klebsiella pneumonia in raw food and their antibiotic resistance. Advances in Environmental Biology, 10(4), 80-92.
Allende, A., & Artés, F. (2003). UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’lettuce. Food Research International, 36(7), 739-746. Apel, K., & Hirt, H. (2004). Reactive oxygen species: metabolism, oxidative stress, and signal transduction. Annual Review of Plant Biology, 55, 373-399. Aydin, A., Kant, C., & Turan, M. (2011). Hydrogel substrate alleviates salt stress with increase antioxidant enzymes activity of bean (Phaseolus vulgaris L.) under salinity stress. African Journal of Agricultural Research, 6(3), 715-724. Artés, F., & Allende, A. (2005). Processing lines and alternative preservation techniques to prolong the shelf-life of minimally fresh processed leafy vegetables. European Journal of Horticultural Science, 70(5), 231. Balali, G. I., Yar, D. D., Afua Dela, V. G., & Adjei-Kusi, P. (2020). Microbial contamination, an increasing threat to the consumption of fresh fruits and vegetables in today’s world. International Journal of Microbiology, volume 2020, article ID 3029295, 13 pages. https://doi.org/10.1155/2020/3029295 Basch, E., Gabardi, S., & Ulbricht, C. (2003). Bitter melon (Momordica charantia): a review of efficacy and safety. American Journal of Health-System Pharmacy, 60(4), 356-359. Bates, L. S., Waldren, R. A., & Teare, I. D. (1973). Rapid determination of free proline for water-stress studies. Plant and Soil, 39, 205-207. Barry‐Ryan, C., Pacussi, J. M., & O'beirne, D. (2000). Quality of shredded carrots as affected by packaging film and storage temperature. Journal of Food Science, 65(4), 726-730. Birmpa, A., Sfika, V., & Vantarakis, A. (2013). Ultraviolet light and ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods. International Journal of Food Microbiology, 167(1), 96-102. Cantwell, M. I., & Suslow, T. V. (1999). Fresh-cut fruits and vegetables: aspects of physiology, preparation and handling that affect quality. In Annual Workshop Fresh-Cut Products: Maintaining Quality and Safety (Vol. 5, pp. 1-2). Davis, CA, USA: University of California. Cantwell, M.I., & Suslow T.V. (2002). Fresh-cut fruits and vegetables. Postharvest Technology of Horticultural Crops, 445–463. Clark, J. (2010). Policy on Listeria monocytogenes in Ready-to-Eat Foods. Canada: Health Canada. Castro-Rosas, J., Cerna-Cortés, J. F., Méndez-Reyes, E., Lopez-Hernandez, D., Gómez-Aldapa, C. A., & Estrada-Garcia, T. (2012). Presence of faecal coliforms, Escherichia coli and diarrheagenic E. coli pathotypes in ready-to-eat salads, from an area where crops are irrigated with untreated sewage water. International Journal of Food Microbiology, 156(2), 176-180. Centers for Disease Control and Prevention (CDC, 2020). National Outbreak Reporting System (NORS). Available online: https://www.cdc.gov/norsdashboard/ (accessed on 15 June 2020). Centers for Disease Control and Prevention (CDC, 2010). Surveillance for foodborne disease outbreaks---United States, 2007. MMWR. Morbidity and Mortality Weekly Report, 59(31), 973-979. Chen, L. B., & Fan, K. (2021). Influence of ultrasound treatment in combination with modified atmosphere on microorganisms and quality attributes of fresh‐cut lettuce. International Journal of Food Science & Technology, 56(10), 5242-5249. Chen, C., Jiang, A., Liu, C. H., Zhao, Q. Q., Zhang, Y. H., & Hu, W. Z. (2020). Effect of UV-C on the browning of fresh-cut Huangguan pear. Scientia Agricultura Sinica, 53(24), 5081-5090. Chun, H. H., Kim, J. Y., & Song, K. B. (2010). Inactivation of foodborne pathogens in ready-to-eat salad using UV-C irradiation. Food Science and Biotechnology, 19, 547-551. Costa, L., Vicente, A. R., Civello, P. M., Chaves, A. R., & Martínez, G. A. (2006). UV-C treatment delays postharvest senescence in broccoli florets. Postharvest Biology and Technology, 39(2), 204-210. Cote, S., Rodoni, L., Miceli, E., Concellón, A., Civello, P. M., & Vicente, A. R. (2013). Effect of radiation intensity on the outcome of postharvest UV-C treatments. Postharvest Biology and Technology, 83, 83-89. Das, K., & Roychoudhury, A. (2014). Reactive oxygen species (ROS) and response of antioxidants as ROS-scavengers during environmental stress in plants. Frontiers in Environmental Science, 2, 53. de São José, J. F. B., de Andrade, N. J., Ramos, A. M., Vanetti, M. C. D., Stringheta, P. C., & Chaves, J. B. P. (2014). Decontamination by ultrasound application in fresh fruits and vegetables. Food Control, 45, 36-50. D'hallewin, G., Schirra, M., Pala, M., & Ben-Yehoshua, S. (2000). Ultraviolet C irradiation at 0.5 kJ/m-2 reduces decay without causing damage or affecting postharvest quality of star ruby grapefruit (C. paradisi Macf.). Journal of Agricultural and Food chemistry, 48(10), 4571-4575. El Ghaouth, A., Wilson, C. L., & Callahan, A. M. (2003). Induction of chitinase, β-1, 3-glucanase, and phenylalanine ammonia lyase in peach fruit by UV-C treatment. Phytopathology, 93(3), 349-355. Erkan, M., Wang, S. Y., & Wang, C. Y. (2008). Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest Biology and Technology, 48(2), 163-171. Erkan, M., Wang, C. Y., & Krizek, D. T. (2001). UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue. Environmental and Experimental Botany, 45(1), 1-9. European Food Safety Authority. (2011). Shiga toxin‐producing E. coli (STEC) O104: H4 2011 outbreaks in Europe: taking stock. EFSA Journal, 9(10), 2390. Fan, K., Zhang, M., & Chen, H. (2020). Effect of ultrasound treatment combined with carbon dots coating on the microbial and physicochemical quality of fresh-cut cucumber. Food and Bioprocess Technology, 13(4), 648-660. Fan, L., & Song, J. (2008). Microbial quality assessment methods for fresh-cut fruits and vegetables. Stewart Postharvest Review, 4(3), 1-9. Faour-Klingbeil, D., Murtada, M., Kuri, V., & Todd, E. C. (2016). Understanding the routes of contamination of ready-to-eat vegetables in the Middle East. Food Control, 62, 125-133. Fonseca, J. M., & Rushing, J. W. (2006). Effect of ultraviolet-C light on quality and microbial population of fresh-cut watermelon. Postharvest Biology and Technology, 40(3), 256-261. Forney, L. J., Moraru, C. I., & Koutchma, T. (2009). Ultraviolet light in food technology: principles and applications. Francis, G. A., Gallone, A., Nychas, G. J., Sofos, J. N., Colelli, G., Amodio, M. L., & Spano, G. (2012). Factors affecting quality and safety of fresh-cut produce. Critical Reviews in Food Science and Nutrition, 52(7), 595-610. Gamage, G. (2015). Effectiveness of UV-C irradiation on controlling growth of L. monocytogenes on fresh cut broccoli: a thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand (Doctoral dissertation, Massey University). Ghosh, U. K., Islam, M. N., Siddiqui, M. N., Cao, X., & Khan, M. A. R. (2022). Proline, a multifaceted signaling molecule in plant responses to abiotic stress: understanding the physiological mechanisms. Plant Biology, 24(2), 227-239. González‐Aguilar, G. A., Villegas‐Ochoa, M. A., Martínez‐Téllez, M. A., Gardea, A. A., & Ayala‐Zavala, J. F. (2007). Improving antioxidant capacity of fresh‐cut mangoes treated with UV‐C. Journal of Food Science, 72(3), S197-S202. González-Aguilar, G. A., Zavaleta-Gatica, R., & Tiznado-Hernández, M. E. (2007). Improving postharvest quality of mango ‘Haden’by UV-C treatment. Postharvest biology and technology, 45(1), 108-116. Gundogan, N. (2014). Occurrence of Klebsiella in humans, foods, waters, and environments. Encyclopedia Food Microbiol. 2nd ed. Springer, Berlin. Han, C., Zhen, W., Chen, Q., & Fu, M. (2021). UV-C irradiation inhibits surface discoloration and delays quality degradation of fresh-cut stem lettuce. LWT, 147, 111533. Hanson, M. A. (2010). Health effects of exposure to ultrasound and infrasound: Report of the independent advisory group on non-ionising radiation. Health Protection Agency. Hasanuzzaman, M., Bhuyan, M. B., Zulfiqar, F., Raza, A., Mohsin, S. M., Mahmud, J. A., & Fotopoulos, V. (2020). Reactive oxygen species and antioxidant defense in plants under abiotic stress: Revisiting the crucial role of a universal defense regulator. Antioxidants, 9(8), 681. Hashemi, S. M. B. (2018). Effect of pulsed ultrasound treatment compared to continuous mode on microbiological and quality of Mirabelle plum during postharvest storage. International Journal of Food Science & Technology, 53(3), 564-570. Hassan, A. B., Al Maiman, S. A., Elkhatim, K. A. S., Elbadr, N. A., Alsulaim, S., Osman, M. A., & Ahmed, I. A. M. (2020). Effect of UV-C radiation treatment on microbial load and antioxidant capacity in hot pepper, fennel and coriander. Lwt, 134, 109946. Hu, X., Chen, Y., Wu, X., Liu, W., Jing, X., Liu, Y., Yang, J., Liu, S., & Qin, W. (2022). Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices. Food Chemistry, X, 14, 100329. Huang, H., Ge, Z., Limwachiranon, J., Li, L., Li, W., & Luo, Z. (2017). UV-C treatment affects browning and starch metabolism of minimally processed lily bulb. Postharvest Biology and Technology, 128, 105-111. Hurst, W. C. (2002). Safety aspects of fresh-cut fruits and vegetables. Fresh-Cut Fruits and Vegetables, 45-90. Jaspers, P., & Kangasjärvi, J. (2010). Reactive oxygen species in abiotic stress signaling. Physiologia Plantarum, 138(4), 405-413. Jay, J. M (1995). Low-temperature food preservation and characteristics of psychrotrophic microorganisms. Modern Food Microbiology, 328-346. Jia, L., Li, Y., Liu, G., & He, J. (2023). UV-C delays senescence in ‘Lingwu long’jujube fruit by regulating ROS and phenylpropanoid metabolism. Plant Physiology and Biochemistry, 194, 383-393. Jin, P., Wang, H., Zhang, Y., Huang, Y., Wang, L., & Zheng, Y. (2017). UV-C enhances resistance against gray mold decay caused by Botrytis cinerea in strawberry fruit. Scientia Horticulturae, 225, 106-111. Junglee, S., Urban, L., Sallanon, H., & Lopez-Lauri, F. (2014). Optimized assay for hydrogen peroxide determination in plant tissue using potassium iodide. American Journal of Analytical Chemistry, 5(11), 730 Kant, C., & Turan, M. (2011). Hydrogel substrate alleviates salt stress with increase antioxidant enzymes activity of bean (Phaseolus vulgaris L.) under salinity stress. African Journal of Agricultural Research, 6(3), 715-724. Kato, M., & Shimizu, S. (1985). Chlorophyll metabolism in higher plants VI. Involvement of peroxidase in chlorophyll degradation. Plant and Cell Physiology, 26(7), 1291-1301. King, L. A., Nogareda, F., Weill, F. X., Mariani-Kurkdjian, P., Loukiadis, E., Gault, G., & de Valk, H. (2012). Outbreak of Shiga toxin–producing Escherichia coli O104: H4 associated with organic fenugreek sprouts, France, June 2011. Clinical Infectious Diseases, 54(11), 1588-1594. Koutchma, T. (2019). Ultraviolet light in food technology: principles and applications (Vol. 2). CRC press. Lee, J. Y., Yang, S. Y., & Yoon, K. S. (2021). Control measures of pathogenic microorganisms and shelf-life extension of fresh-cut vegetables. Foods, 10(3), 655. Lee, H. H., Hong, S. I., & Kim, D. (2014). Microbial reduction efficacy of various disinfection treatments on fresh‐cut cabbage. Food science & nutrition, 2(5), 585-590. Lemoine, M. L., Civello, P. M., Chaves, A. R., & Martínez, G. A. (2010). Influence of a combined hot air and UV‐C treatment on quality parameters of fresh‐cut broccoli florets at 0° C. International journal of food science & technology, 45(6), 1212-1218. Leneveu-Jenvrin, C., Charles, F., Barba, F. J., & Remize, F. (2020). Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables. Critical Reviews in Food Science and Nutrition, 60(17), 2837-2855. Li, M., Li, X., Han, C., Ji, N., Jin, P., & Zheng, Y. (2019). UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries. Postharvest Biology and Technology, 156, 110945. Li, L., & Steffens, J. C. (2002). Overexpression of polyphenol oxidase in transgenic tomato plants results in enhanced bacterial disease resistance. Planta, 215, 239-247. Lin, Q., Xie, Y., Liu, W., Zhang, J., Cheng, S., Xie, X., & Wang, Z. (2017). UV-C treatment on physiological response of potato (Solanum tuberosum L.) during low temperature storage. Journal of Food Science and Technology, 54, 55-61. Liu, X., Zhang, A., Zhao, J., Shang, J., Zhu, Z., Wu, X., & Zha, D. (2021). Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.). Scientific Reports, 11(1), 16081. Lucas, E. A., Dumancas, G. G., Smith, B. J., Clarke, S. L., & Arjmandi, B. H. (2010). Health benefits of bitter melon (Momordica charantia). In Bioactive foods in promoting health (pp. 525-549). Academic Press. Lv, Y., Fu, A., Song, X., Wang, Y., Chen, G., & Jiang, Y. (2023). 1-Methylcyclopropene and UV-C treatment effect on storage quality and antioxidant activity of ‘Xiaobai’ apricot fruit. Foods, 12(6), 1296. Mahdavian, K., Ghorbanli, M., & KALANTARI, K. (2008). The effects of ultraviolet radiation on the contents of chlorophyll, flavonoid, anthocyanin and proline in Capsicum annuum L. Turkish Journal of Botany, 32(1), 25-33. Manzocco, L., Plazzotta, S., Maifreni, M., Calligaris, S., Anese, M., & Nicoli, M. C. (2016). Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages. LWT-Food Science and Technology, 65, 1138-1143. Mathur, A., Verma, S. K., Purohit, R., Gupta, V., Dua, V. K., Prasad, G. B. K. S., ... & Singh, S. (2011). Evaluation of in vitro antimicrobial and antioxidant activities of peel and pulp of some citrus fruits. Journal of Biotechnology and Biotherapeutics, 1(2), 1-17. Meireles, A., Giaouris, E., & Simões, M. (2016). Alternative disinfection methods to chlorine for use in the fresh-cut industry. Food Research International, 82, 71-85. Ministry of Food and Drug Safety (MFDS). Statistics for Foodborne Illness Outbreaks. Availableonline:https://www.foodsafetykorea.go.kr/portal/healthyfoodlife/foodPoisoningStat.do?menu_no=3724&menu_grp=MENU_NEW02 (accessed on 7 May 2020). Mittler, R., & Blumwald, E. (2010). Genetic engineering for modern agriculture: challenges and perspectives. Annual review of plant biology, 61, 443-462. Mohammadi, N., Mohammadi, S., Abdossi, V., & Akbar-Boojar, M. A. (2012). Effect of UV-C radiation on antioxidant enzymes in strawberry fruit (Fragaria x ananassa cv. Camarosa). Journal of Agricultural and Biological Science, 7(10), 860-864. Morales, M., & Munné-Bosch, S. (2019). Malondialdehyde: facts and artifacts. Plant Physiology, 180(3), 1246-1250. More, V., Hajare, S. N., & Gautam, S. (2022). Combination treatment including irradiation improved the keeping quality of bitter melon (Momordica charantia L) with retention of functional bioactives while fulfilling phytosanitary requirement for export. Radiation Physics and Chemistry, 195, 110040. Moreno, C., Andrade-Cuvi, M. J., Zaro, M. J., Darre, M., Vicente, A. R., & Concellón, A. (2017). Short UV-C treatment prevents browning and extends the shelf-life of fresh-cut carambola. Journal of Food Quality, 2017. Article ID 2548791, 9 pages. https://doi.org/10.1155/2017/2548791. Mustapha, A. T., & Zhou, C. (2021). Novel assisted/unassisted ultrasound treatment: Effect on respiration rate, ethylene production, enzymes activity, volatile composition, and odor of cherry tomato. LWT, 149, 111779. Nakano, Y., & Asada, K. (1981). Hydrogen peroxide is scavenged by ascorbate-specific peroxidase in spinach chloroplasts. Plant and Cell Physiology, 22(5), 867-880. Neto, L., Millan-Sango, D., Brincat, J. P., Cunha, L. M., & Valdramidis, V. P. (2019). Impact of ultrasound decontamination on the microbial and sensory quality of fresh produce. Food Control, 104, 262-268. Olaimat, A. N., & Holley, R. A. (2012). Factors influencing the microbial safety of fresh produce: a review. Food Microbiology, 32(1), 1-19. Ouhibi, C., Attia, H., Nicot, P., Lecompte, F., Vidal, V., Lachaâl, M., Urban, L., & Aarrouf, J. (2015). Effects of nitrogen supply and of UV-C irradiation on the susceptibility of Lactuca sativa L to Botrytis cinerea and Sclerotinia minor. Plant and Soil, 393, 35-46. Pan, Y., Chen, L., Pang, L., Chen, X., Jia, X., & Li, X. (2020). Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage. Rsc Advances, 10(16), 9193-9202. Patel, N., Gantait, S., & Panigrahi, J. (2019). Extension of postharvest shelf-life in green bell pepper (Capsicum annuum L.) using exogenous application of polyamines (spermidine and putrescine). Food Chemistry, 275, 681-687. Parish, M. E., Beuchat, L. R., Suslow, T. V., Harris, L. J., Garrett, E. H., Farber, J. N., & Busta, F. F. (2003). Methods to reduce/eliminate pathogens from fresh and fresh‐cut produce. Comprehensive Reviews in Food Science and Food Safety, 2, 161-173. Pinheiro, J., Alegria, C., Abreu, M., Gonçalves, E. M., & Silva, C. L. (2015). Influence of postharvest ultrasounds treatments on tomato (Solanum lycopersicum cv. Zinac) quality and microbial load during storage. Ultrasonics Sonochemistry, 27, 552-559. Pleh, A., Mahmutović, L., & Hromić-Jahjefendić, A. (2021). Evaluation of phytochemical antioxidant levels by hydrogen peroxide scavenging assay. Bioengineering Studies, 2(1), 1-10. Pombo, M. A., Rosli, H. G., Martínez, G. A., & Civello, P. M. (2011). UV-C treatment affects the expression and activity of defense genes in strawberry fruit (Fragaria× ananassa, Duch.). Postharvest Biology and Technology, 59(1), 94-102. Pongprasert, N., Sekozawa, Y., Sugaya, S., & Gemma, H. (2011). The role and mode of action of UV-C hormesis in reducing cellular oxidative stress and the consequential chilling injury of banana fruit peel. International Food Research Journal, 18(2), 741-748. Prajapati, U., Asrey, R., Varghese, E., Singh, A. K., & Singh, M. P. (2021). Effects of postharvest ultraviolet-C treatment on shelf-life and quality of bitter gourd fruit during storage. Food Packaging and Shelf Life, 28, 100665. Preetha, P., Varadharaju, N., & Vennila, P. (2015). Enhancing the shelf life of fresh-cut bitter gourd using modified atmospheric packaging. African Journal of Agricultural Research, 10(17), 1943-1951. Promyou, S., & Supapvanich, S. (2020). Combinative effect of salicylic acid immersion and UV-C illumination on chilling injury-related factors of longan (Dimocarpus longan Lour.) fruit. International Journal of Fruit Science, 20(2), 133-148. Puspanadan, S., Afsah-Hejri, L., Loo, Y. Y., Nillian, E., Kuan, C. H., Goh, S. G., Chang, W. S., Lye, W. S., John, Y. H. T., Rukuyadi, Y., Yoshitsugu, N., Nishibuchi, M., & Son, R. (2012). Detection of Klebsiella pneumoniae in raw vegetables using most probable number-polymerase chain reaction (MPN-PCR). International Food Research Journal, 19(4), 1757. Ruch, R. J., Cheng, S. J., & Klaunig, J. E. (1989). Prevention of cytotoxicity and inhibition of intercellular communication by antioxidant catechins isolated from Chinese green tea. Carcinogenesis, 10(6), 1003-1008. Ruiz-Roldán, L., Rojo-Bezares, B., Lozano, C., López, M., Chichón, G., Torres, C., & Sáenz, Y. (2021). Occurrence of Pseudomonas spp. in raw vegetables: Molecular and phenotypical analysis of their antimicrobial resistance and virulence-related traits. International Journal of Molecular Sciences, 22(23), 12626. Seymour, I. J., Burfoot, D., Smith, R. L., Cox, L. A., & Lockwood, A. (2002). Ultrasound decontamination of minimally processed fruits and vegetables. International Journal of Food Science & Technology, 37(5), 547-557. Siddiqui, M. W. (Ed.). (2019). Fresh-cut fruits and vegetables: Technologies and mechanisms for safety control. Academic Press. Slavin JL and Lloyd B (2012). Health benefits of fruits and vegetables. Advances in Nutrition, 3(4), 506-516. Song, Y., & Fan, X. (2021). Hydrogen Peroxide Residue on Tomato, Apple, Cantaloupe, and Romaine Lettuce after Treatments with Cold Plasma–Activated Hydrogen Peroxide Aerosols. Journal of Food Protection, 84(8), 1304-1308. Srilatha, V., Reddy, K., Reddy, R., Anitha, T., Mamatha, N. C., & Kumari, P. L. (2021). Chemical interventions for extending shelf life of minimally processed bitter gourd (Momordica charantia L.). Pharma Innovation, 10(3), 746-753. Sun, D. W. (2014). Emerging technologies for food processing. Sun, T., Ouyang, H., Sun, P., Zhang, W., Wang, Y., Cheng, S., & Chen, G. (2022). Postharvest UV-C irradiation inhibits blackhead disease by inducing disease resistance and reducing mycotoxin production in ‘Korla’fragrant pear (Pyrus sinkiangensis). International Journal of Food Microbiology, 362, 109485. Tao, D., Wang, J., Zhang, L., Jiang, Y., & Lv, M. (2019). 1-Methylcyclopropene alleviates peel browning of ‘Nanguo’ pears by regulating energy, antioxidant and lipid metabolisms after long term refrigeration. Scientia Horticulturae, 247, 254-263. Tatsika, S., Karamanoli, K., Karayanni, H., & Genitsaris, S. (2019). Metagenomic characterization of bacterial communities on ready-to-eat vegetables and effects of household washing on their diversity and composition. Pathogens, 8(1), 37. Thompson, D. K., & Sharkady, S. M. (2020). Expanding spectrum of opportunistic Cedecea infections: Current clinical status and multidrug resistance. International Journal of Infectious Diseases, 100, 461-469. Treutter, D. (2005). Significance of flavonoids in plant resistance and enhancement of their biosynthesis. Plant Biology, 7(06), 581-591. Vivek, K., Subbarao, K. V., & Srivastava, B. J. U. S. (2016). Optimization of postharvest ultrasonic treatment of kiwifruit using RSM. Ultrasonics Sonochemistry, 32, 328-335. Wang, L., Li, Q., Cao, J., Cai, T., & Jiang, W. (2007). Keeping quality of fresh‐cut bitter gourd (Momordica charantia L.) at low temperature of storage. Journal of Food Processing and Preservation, 31(5), 571-582. Wei, Y., Zhou, D., Peng, J., Pan, L., & Tu, K. (2017). Hot air treatment induces disease resistance through activating the phenylpropanoid metabolism in cherry tomato fruit. Journal of Agricultural and Food Chemistry, 65(36), 8003-8010. Wei, Y., & Ye, X. (2011). Effect of 6‐benzylaminopurine combined with ultrasound as pre‐treatment on quality and enzyme activity of green asparagus. Journal of Food Processing and Preservation, 35(5), 587-595. World Health Organization. (2017). Prioritization of pathogens to guide discovery, research and development of new antibiotics for drug-resistant bacterial infections, including tuberculosis (No. WHO/EMP/IAU/2017.12). World Health Organization. Xu, F., Liu, S., Xiao, Z., & Fu, L. (2019). Effect of ultrasonic treatment combined with 1‐methylcyclopropene (1‐MCP) on storage quality and ethylene receptors gene expression in harvested apple fruit. Journal of Food Biochemistry, 43(8), e12967. Yang, Z., Cao, S., Su, X., & Jiang, Y. (2014). Respiratory activity and mitochondrial membrane associated with fruit senescence in postharvest peaches in response to UV-C treatment. Food Chemistry, 161, 16-21. Yang, Z., Cao, S., Cai, Y., & Zheng, Y. (2011). Combination of salicylic acid and ultrasound to control postharvest blue mold caused by Penicillium expansum in peach fruit. Innovative Food Science & Emerging Technologies, 12(3), 310-314. Yemmireddy, V., Adhikari, A., & Moreira, J. (2022). Effect of ultraviolet light treatment on microbiological safety and quality of fresh produce: An overview. Frontiers in Nutrition, 9, 871243. Yoruk, R., & Marshall, M. R. (2003). Physicochemical properties and function of plant polyphenol oxidase: a review 1. Journal of Food Biochemistry, 27(5), 361-422. Yousuf, B., Deshi, V., Ozturk, B., & Siddiqui, M. W. (2020). Fresh-cut fruits and vegetables: Quality issues and safety concerns. In Fresh-cut fruits and vegetables (pp. 1-15). Academic Press. Zhang, X., Zheng, X., Han, Y., Yang, R., Wang, Q., Gong, D., & Bi, Y. (2023). UV-C irradiation maintains cell membrane integrity at wounds of potato tubers during healing by regulating ROS homeostasis and increasing antioxidant activity. Postharvest Biology and Technology, 199, 112308. Zhang, H., Liu, F., Wang, J., Yang, Q., Wang, P., Zhao, H., Wang, J., Yang, Q., Wang, C., & Xu, X. (2021). Salicylic acid inhibits the postharvest decay of goji berry (Lycium barbarum L.) by modulating the antioxidant system and phenylpropanoid metabolites. Postharvest Biology and Technology, 178, 111558. Zhou, Q., Chen, C., Zhou, F., Hu, W., Zhao, L., & Xu, Y. (2019). Correlation between enzymatic browning inhibition by UV-C treatment and reactive oxygen species metabolism of fresh-cut apples. Shipin Kexue/Food Science, 40(5), 102-109. | - |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/88818 | - |
| dc.description.abstract | Fresh-cut produce are ready-to-eat, convenient, and retain maximum nutrients. However, even minimal processing accelerates product deterioration and reduces food safety due to microbial infection. In this study, we evaluated the impacts of UV-C irradiation, low temperature, ultrasound, and UV-C followed by low temperature treatments on microbial risk of fresh-cut bitter gourd. Firstly, the next-generation sequencing (NGS) technology through full length 16S rRNA analysis was utilized to identify microorganisms on the surface of fresh-cut bitter gourd after 12 h of exposure to room temperature. The findings revealed that a total of 34 bacterial species were identified, with Buttiauxella izardii, Enterobacter mori, and Atlantibacter hermannii emerging as dominant with 26%, 24%, and 9% species richness and abundance, respectively. Subsequently, fresh-cut bitter gourd treated with UV-C, low temperature, ultrasound, and UV-C followed by low temperature and then kept at room temperature for 6 h was assessed for determining bacterial numbers using standard aerobic plate count method with 3M Petri films. The results showed that both 0.5 and 1.5 kJ·m-2 UV-C irradiation significantly inhibited microbial growth with 6.75 103 and 6.21 103 CFU·mL-1, respectively, compared to low temperature and ultrasound with 1.08 104 and 1.59 104 CFU·mL-1, respectively. Particularly, lower doses of UV-C treated fresh-cut bitter gourd displayed a substantial 10-folds decrease in bacterial population compared to low temperature and ultrasound treatments. Meanwhile, no significant differences were observed between UV-C alone and the combined treatments of UV-C followed by low temperature. In addition, lower doses of UV-C irradiation decreased hydrogen peroxide (H2O2) production, increased proline level, reduced MDA content and improved superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) activities. Moreover, the phenylpropanoid pathway was activated by UV-C treatment by inducing phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) activity in fresh-cut bitter gourd. Collectively, these findings suggest that applying UV-C irradiation alone can decrease the level of bacterial contamination in fresh-cut bitter gourd to an acceptable level of 103 CFU·mL-1in accordance with the EU Food Safety Regulation. | zh_TW |
| dc.description.abstract | Fresh-cut produce are ready-to-eat, convenient, and retain maximum nutrients. However, even minimal processing accelerates product deterioration and reduces food safety due to microbial infection. In this study, we evaluated the impacts of UV-C irradiation, low temperature, ultrasound, and UV-C followed by low temperature treatments on microbial risk of fresh-cut bitter gourd. Firstly, the next-generation sequencing (NGS) technology through full length 16S rRNA analysis was utilized to identify microorganisms on the surface of fresh-cut bitter gourd after 12 h of exposure to room temperature. The findings revealed that a total of 34 bacterial species were identified, with Buttiauxella izardii, Enterobacter mori, and Atlantibacter hermannii emerging as dominant with 26%, 24%, and 9% species richness and abundance, respectively. Subsequently, fresh-cut bitter gourd treated with UV-C, low temperature, ultrasound, and UV-C followed by low temperature and then kept at room temperature for 6 h was assessed for determining bacterial numbers using standard aerobic plate count method with 3M Petri films. The results showed that both 0.5 and 1.5 kJ·m-2 UV-C irradiation significantly inhibited microbial growth with 6.75 103 and 6.21 103 CFU·mL-1, respectively, compared to low temperature and ultrasound with 1.08 104 and 1.59 104 CFU·mL-1, respectively. Particularly, lower doses of UV-C treated fresh-cut bitter gourd displayed a substantial 10-folds decrease in bacterial population compared to low temperature and ultrasound treatments. Meanwhile, no significant differences were observed between UV-C alone and the combined treatments of UV-C followed by low temperature. In addition, lower doses of UV-C irradiation decreased hydrogen peroxide (H2O2) production, increased proline level, reduced MDA content and improved superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) activities. Moreover, the phenylpropanoid pathway was activated by UV-C treatment by inducing phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) activity in fresh-cut bitter gourd. Collectively, these findings suggest that applying UV-C irradiation alone can decrease the level of bacterial contamination in fresh-cut bitter gourd to an acceptable level of 103 CFU·mL-1in accordance with the EU Food Safety Regulation. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2023-08-15T17:54:46Z No. of bitstreams: 0 | en |
| dc.description.provenance | Made available in DSpace on 2023-08-15T17:54:46Z (GMT). No. of bitstreams: 0 | en |
| dc.description.tableofcontents | Certificate of Thesis Approval…………………………………………………………i
Acknowledgement……………………………………………………………………...ii ABSTRACT……………………………………………………………………………iv Table of Contents……………………………………………………………………....vi List of Tables……………………………………………………………………………x List of Figures………………………………………………………………………….xi Appendices…………………………………………………………………………….xii Abbreviations…………………………………………………………………………xiii Chapter 1. Introduction………………………………………………………………..1 Chapter 2. Literature Review………………………………………………………….2 2.1. Fresh-cut fruits and vegetables……………………………………………………2 2.2. Food safety of fresh-cut produce………………………………………………….2 2.3. Fresh-cut bitter gourd……………………………………………………………..3 2.4. Postharvest treatment to reduce microbial risk……………………………………4 2.4.1. Application of UV-C irradiation on fruits and vegetables……………………4 2.4.2. Application of low temperature on fruits and vegetables…………………….6 2.4.3. Application of ultrasound on fruits and vegetables…………………………..7 2.5. UV-C irradiation regulates reactive oxygen species (ROS) on fruits and vegetables…………………………………………………………………………8 2.6. Previous research on fresh-cut bitter gourd……………………………………...10 Chapter 3. Materials and Methods…………………………………………………..12 3.1. Fruit materials and fresh-cut processing…………………………………………...12 3.2. Microbiota analysis………………………………………………………………12 3.3. Treatments application…………………………………………………………..14 3.3.1. UV-C treatment……………………………………………………………...14 3.3.2. Low temperature treatment………………………………………………….14 3.3.3. Ultrasound treatment………………………………………………………...15 3.3.4. UV-C combined with low temperature treatment…………………………...15 3.4. Microbiological count analysis…………………………………………………..16 3.5. Determination of hydrogen peroxide (H2O2) content……………………………16 3.6. Analysis of superoxide anion (O2•–) scavenging activity………………………..17 3.7. Analysis of hydrogen peroxide (H2O2) scavenging activity …………………….18 3.8. Analysis of antioxidant enzyme activities…………………………………………19 3.8.1. Analysis of superoxide dismutase (SOD) activity…………………………...19 3.8.2. Analysis of ascorbate peroxidase (APX) activity……………………………20 3.8.3. Analysis of catalase (CAT) activity………………………………………….20 3.9. Determination of defense-related compounds content…………………………..21 3.9.1. Malondialdehyde (MDA) content analysis…………………………………..21 3.9.2. Proline content analysis……………………………………………………...21 3.10. Analysis of the activity of enzymes involved in the phenylpropanoid pathway................................................................................................................22 3.10. 1. Analysis of phenylalanine-ammonia lyase (PAL) activity………………...22 3.10.2. Analysis of polyphenol oxidase (PPO) activity…………………………….23 11. Statistical analysis………………………………………………………………...23 Chapter 4. Results……………………………………………………………………..24 4.1. Microorganisms grew on the surface of RTE fresh-cut bitter gourd ……………24 4.2. Effect of UV-C irradiation treatment on the bacterial population on RTE fresh-cut bitter gourd………………………………………………………………………24 4.3. Effect of low temperature treatment on the bacterial population on RTE fresh-cut bitter gourd………………………………………………………………………27 4.4. Effect of ultrasound treatments on the bacterial population on RTE fresh-cut bitter gourd……………………………………………………………………………..27 4.5. Effect of UV-C followed by low temperature treatment on the bacterial population on RTE fresh-cut bitter gourd…………………………………………………...32 4.6. Effect of UV-C irradiation treatment on the hydrogen peroxide (H2O2) content of RTE fresh-cut bitter gourd………………………………………………………32 4.7. Superoxide anion (O2•–) and hydrogen peroxide (H2O2) scavenging activity in UV-C treated RTE fresh-cut bitter gourd……………………………………….35 4.8. Effect of UV-C irradiation on the activity of antioxidant enzymes in RTE fresh-cut bitter gourd…………………………………………………………………..38 4.9. Effect of UV-C irradiation on the defense-related compounds of RTE fresh-cut bitter gourd…………………………………………………………………….....41 4.9.1. Malondialdehyde (MDA) content……………………………………………41 4.9.2. Proline content………………………………………………………………..41 4.10. Effect of UV-C irradiation on the activity of enzymes involved in the phenylpropanoid pathway………………………………………………………44 4.10.1. Phenylalanine-ammonia lyase (PAL) activity………………………………44 4.10.2. Polyphenol oxidase (PPO) activity…………………………………………44 Chapter 5. Discussion…………………………………………………………………47 5.1. Diversity and community composition of microorganisms on RTE fresh-cut fruits and vegetables …………………………………………………………………..47 5.2. Decontamination efficacy of three physical treatments on RTE fresh-cut fruits and vegetables………………………………………………………………………..48 5.3. Mechanism of maintenance of microbiological quality of fresh-cut fruits and vegetables by UV-C irradiation……………….....................................................52 Chapter 6. Conclusion and Perspective……………………………………………...60 References……………………………………………………………………………...62 Appendices…………………………………………………………………………….79 | - |
| dc.language.iso | en | - |
| dc.title | 三種物理性處理於降低鮮切苦瓜微生物風險之應用 | zh_TW |
| dc.title | Application of Three Physical Treatments on Fresh-Cut Bitter Gourd (Momordica charantia L.) to Reduce Microbial Risks | en |
| dc.type | Thesis | - |
| dc.date.schoolyear | 111-2 | - |
| dc.description.degree | 碩士 | - |
| dc.contributor.oralexamcommittee | 黃鵬林 博士;王淑珍;官彥州 | zh_TW |
| dc.contributor.oralexamcommittee | Pung-Ling Huang;SHU-JEN WANG;Yen-Chou Kuan | en |
| dc.subject.keyword | fresh-cut bitter gourd,postharvest treatment,food safety,microbial growth,enzyme activity,defense-related compounds, | zh_TW |
| dc.subject.keyword | fresh-cut bitter gourd,postharvest treatment,food safety,microbial growth,enzyme activity,defense-related compounds, | en |
| dc.relation.page | 82 | - |
| dc.identifier.doi | 10.6342/NTU202302913 | - |
| dc.rights.note | 同意授權(限校園內公開) | - |
| dc.date.accepted | 2023-08-08 | - |
| dc.contributor.author-college | 國際學院 | - |
| dc.contributor.author-dept | 全球農業科技與基因體科學碩士學位學程 | - |
| 顯示於系所單位： | 全球農業科技與基因體科學碩士學位學程 | |
文件中的檔案：
| 檔案 | 大小 | 格式 | |
|---|---|---|---|
| ntu-111-2.pdf 授權僅限NTU校內IP使用（校園外請利用VPN校外連線服務） | 1.81 MB | Adobe PDF | 檢視/開啟 |
系統中的文件，除了特別指名其著作權條款之外，均受到著作權保護，並且保留所有的權利。