https://repository.utm.md/handle/5014/6821 Mon, 20 Apr 2026 06:36:56 GMT 2026-04-20T06:36:56Z https://repository.utm.md/handle/5014/7167 Influence of ultraviolet light treatment on surface decontamination of fresh-cut fruits TURTOI, M. Consumer demand for high quality minimally processed fruit with natural flavour and fresh appearance has been greatly increased in recent years. Besides, fresh-cut fruits are broadly growing segments in retail establishments. However, fresh-cut processing includes unit operations such as peeling, trimming, cutting and slicing that alter the integrity of fruits’ tissues and can induce wounding stress which promotes microbial growing of natural microbiota. Pathogens may form part of fruits’ natural microbiota, so that this lead to a potential safety problem. Physical processing techniques such as ultraviolet (UV) light treatment meet these requirements. The aim of this paper was to investigate the available literature data and provide a general review of the application of UV light treatment for the decontamination, preventing diseased and enhancing the shelf life and quality of fresh-cut fruits. Wed, 01 Jan 2014 00:00:00 GMT https://repository.utm.md/handle/5014/7167 2014-01-01T00:00:00Z https://repository.utm.md/handle/5014/7166 Research of influence of parameters of processing of the egg omelet of long–term storage by the high pressure on its consumer and technological properties SUKMANOV, V.; MALICH, A.; DEBELIY, V. The paper gives the results of the egg omelets high pressure processing parameters effect (value of pressure, temperature and duration of treatment) and its prescription for microbiological safety of the product during its long–term storage, compression and rheological properties, water activity. Lagrange method was used to find the optimal settings to ensure high consumer characteristics of the product at its long–term storage. Wed, 01 Jan 2014 00:00:00 GMT https://repository.utm.md/handle/5014/7166 2014-01-01T00:00:00Z https://repository.utm.md/handle/5014/7165 Peculiarities of storing leaf lettuce in containers with modified gaseous atmosphere RADIONENKO, V.; PYANKOVA, J. The present Article deals with results of researches of appropriateness to use semi–permeable selective membranes for preservation of plant products. There has been substantiated efficacy of the means for preservation of products in cooling equipment. Wed, 01 Jan 2014 00:00:00 GMT https://repository.utm.md/handle/5014/7165 2014-01-01T00:00:00Z https://repository.utm.md/handle/5014/7164 New technologies used to remove the residual pesticides from agro – food products. A review PRICOP, E.; LUNGU, C.; BASTON, O. Fresh fruits and vegetables and the grains are important components for a healthy and equilibrate diet and represent a valuable source of vitamins and minerals. At present, the global population growth led, inevitably, to an increase in demand for food, especially agro – food products. Thus, to obtain a stable and mass production of agricultural products the use of pesticides is required. Pesticides are toxic substances released intentionally into environment to decimate different kinds of pests (weeds, insects, fungus, rodents), that may affect large areas of agricultural production. However, intensive use of pesticides has resulted in an increase of residual pesticides content in foods based on vegetables, fruits and grains. The studies performed over the last decade had shown that residual pesticides causes serious health problems. This study present a several new technologies which can be effectively applied on agriculture products to minimize the risk of pesticide on human health. Wed, 01 Jan 2014 00:00:00 GMT https://repository.utm.md/handle/5014/7164 2014-01-01T00:00:00Z