摘要：The research follows the increase of preservation duration for vegetables and fruits through mixed preservation procedures: UV irradiation and chilling, checking in the same time sensorial, physical-chemical modifications, which took place during treatments. As sample have been used green salad, banana and apple juice, the irradiation being made with UV light with λ=254 nm, at 10 cm distance from UV source and product. The results show that the salad sample was negatively influenced by UV light action due to large surface and small thickness of product, which is affected by caloric and photochemical effect of UV. Banana and apple juice have benefit positively by UV action, and it was prolonged the preservation period with 100%, without having negative effects on the sensorial, physical-chemical properties and on vitamin C.
关键词：salad; banana; apple juice; preservation; UV light; irradiation
