Abstract The growth of a yeast mixture, Candida sake, Hanseniaspora uvarum, Pichia fermentans, Metschnikowia pulcherrima, on fresh-cut apple (Royal gala), at 4 °C, was studied, as well as the reduction of yeasts using Ultraviolet-C (UV–C), acidic (AEW) and neutral (NEW) electrolyzed waters, and sodium hypochlorite (SH). Apple portions were contaminated then disinfected with UV-C (2.5–10 kJ/m2), AEW, NEW and SH (100 ppm). During 9 days at 4 °C, yeasts growth rate was 0.34 day−1 and the stationary phase occurred after 6 days (7.42 LogCFU/g). The initial microbial reduction and the half-life time values, using the inverse hyperbola model, ranged from 1.72 to 1.81 LogCFU/g and 6.52–11.70 day (UV–C), or 0.91 to 1.96 LogCFU/g and 0.68–4.38 day (chemical treatments), where SH was the least efficient (0.92 LogCFU/g and 2.96 day). The most effective treatment was UV-C (7.5 and 10 kJ/m2). The yeasts psychrotrophic profile highlights the importance of avoiding contamination/cross-contaminations in all processing.

中文翻译：

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UV-C和电解水对4℃鲜切苹果酵母菌的影响

摘要 研究了酵母混合物、清酒念珠菌、Hanseniaspora uvarum、发酵毕赤酵母、Metschnikowia pulcherrima 在 4 °C 下在鲜切苹果（Royal Gala）上的生长，以及使用 UV-C 减少酵母菌（ UV-C)、酸性 (AEW) 和中性 (NEW) 电解水以及次氯酸钠 (SH)。苹果部分被污染，然后用 UV-C (2.5–10 kJ/m2)、AEW、NEW 和 SH (100 ppm) 进行消毒。在 4 °C 下的 9 天期间，酵母菌的生长率为 0.34 天-1，并且在 6 天后出现稳定期 (7.42 LogCFU/g)。使用反双曲线模型的初始微生物减少量和半衰期时间值为 1.72 至 1.81 LogCFU/g 和 6.52-11.70 天（UV-C），或 0.91 至 1.96 LogCFU/g 和 0.68-4.38 天（化学处理），其中 SH 效率最低（0.92 LogCFU/g 和 2.96 天）。最有效的处理是 UV-C（7.5 和 10 kJ/m2）。酵母的嗜冷特性突出了在所有加工过程中避免污染/交叉污染的重要性。