<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2301-1548</journal-id>
<journal-title><![CDATA[Agrociencia (Uruguay)]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia Uruguay]]></abbrev-journal-title>
<issn>2301-1548</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Agronomía - Instituto Nacional de Investigación Agropecuaria]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2301-15482018000100026</article-id>
<article-id pub-id-type="doi">10.31285/agro.22.1.3</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Métodos físicos no tradicionales de control microbiológico aplicables al proceso de elaboración de hortalizas de IV Gama]]></article-title>
<article-title xml:lang="en"><![CDATA[Non-traditional Physical Methods of Microbiological Control for the Process of Preparation of Fresh Cut Vegetables]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Moreno]]></surname>
<given-names><![CDATA[Concepción]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Peña]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Colina-Coca]]></surname>
<given-names><![CDATA[Clara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ancos]]></surname>
<given-names><![CDATA[Begoña de]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Consejo Superior de Investigaciones Científicas Instituto de Ciencia y Tecnología de Alimentos y Nutrición ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>22</volume>
<numero>1</numero>
<fpage>26</fpage>
<lpage>36</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_arttext&amp;pid=S2301-15482018000100026&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_abstract&amp;pid=S2301-15482018000100026&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_pdf&amp;pid=S2301-15482018000100026&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Las técnicas de control microbiológico más frecuentemente utilizadas en el proceso de elaboración de productos de IV gama son métodos químicos como los tratamientos con soluciones acuosas de ácido láctico, hipoclorito de sodio, clorito de sodio, dióxido de cloro estabilizado, ácido perioxiacético, peróxido de hidrógeno y ozono. También hay que destacar el envasado con atmósferas modificadas como método físico tradicionalmente utilizado para aumentar la vida útil de los vegetales de IV gama. Sin embargo, la demanda del consumidor actual de reducir el uso de aditivos químicos en los alimentos ha promovido que la industria de vegetales de IV gama investigue nuevos métodos de control microbiológico capaces de mantener la calidad organoléptica y nutricional del vegetal a la vez de inhibir de forma eficiente el crecimiento de microorganismos, tanto alterantes como patógenos, en todas las fases de la cadena de producción. Entre estos nuevos métodos destacan los métodos físicos denominados tecnologías no térmicas como radiación UV-C, luz pulsada, ultrasonido, agua electrolizada, plasma frío, alta presión hidrostática y pulsos eléctricos, así como nuevos métodos de envasado, como los recubrimientos y películas comestibles con antimicrobianos naturales. Por tanto, los avances en el desarrollo de nuevas tecnologías físicas de control microbiológico permitirán la elaboración de vegetales de IV gama más seguros, nutritivos, naturales y producidos por tecnologías sostenibles. Este valor añadido en los productos ayudará a las empresas que producen vegetales de IV gama a alcanzar un mayor beneficio económico.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary: Microbiological control methods most frequently used for the production of fresh-cut vegetables are chemical methods, which include treatments with water solutions of lactic acid, sodium hypochlorite, chlorine, chlorine dioxide, peroxyacetic acid, hydrogen peroxide, and ozone. It is also worth noting the use of modified atmosphere packaging as a physical method traditionally used to increase the shelf life of fresh-cut vegetables. However, current consumer demand to reduce the use of chemical additives to food has prompted the fresh-cut industry to investigate new methods of microbiological control capable of maintaining the organoleptic and nutritional quality of the vegetable while efficiently inhibiting the growth of microorganisms, both spoilage microorganisms and pathogens, in all the phases of the chain of production. These new methods known as nonthermal technologies include physical methods such as UV-C radiation, pulsed light, ultrasound, electrolyzed water, cold plasma, high hydrostatic pressure and electrical pulses, as well as new packaging methods, such as edible coatings and films with natural antimicrobials. Therefore, advances in the development of new physical technologies of microbiological control will allow the production of safer, nutritious, natural fresh-cut vegetables obtained by sustainable technologies. These added value products could help fresh-cut vegetables industries to obtain higher economic benefits.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[tecnologías no térmicas]]></kwd>
<kwd lng="es"><![CDATA[hortalizas frescas cortadas]]></kwd>
<kwd lng="es"><![CDATA[seguridad microbiológica]]></kwd>
<kwd lng="es"><![CDATA[calidad sensorial]]></kwd>
<kwd lng="es"><![CDATA[calidad nutricional]]></kwd>
<kwd lng="en"><![CDATA[non-thermal technologies]]></kwd>
<kwd lng="en"><![CDATA[fresh-cut vegetables]]></kwd>
<kwd lng="en"><![CDATA[microbiological safety]]></kwd>
<kwd lng="en"><![CDATA[organoleptic quality]]></kwd>
<kwd lng="en"><![CDATA[nutritional quality]]></kwd>
</kwd-group>
</article-meta>
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