Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12....
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/2548791 |
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| author | Carlota Moreno María J. Andrade-Cuvi María J. Zaro Magali Darre Ariel R. Vicente Analía Concellón |
| author_facet | Carlota Moreno María J. Andrade-Cuvi María J. Zaro Magali Darre Ariel R. Vicente Analía Concellón |
| author_sort | Carlota Moreno |
| collection | DOAJ |
| description | In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4°C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), but rather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity. |
| format | Article |
| id | doaj-art-2beb7adf8e3c487094297cb93d67a493 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-2beb7adf8e3c487094297cb93d67a4932025-02-03T01:23:25ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/25487912548791Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut CarambolaCarlota Moreno0María J. Andrade-Cuvi1María J. Zaro2Magali Darre3Ariel R. Vicente4Analía Concellón5Facultad de Ciencias de la Ingeniería, Universidad Tecnológica Equinoccial, Av. Occidental y Mariana de Jesús (Campus Occidental), EC170129 Quito, EcuadorFacultad de Ciencias de la Ingeniería, Universidad Tecnológica Equinoccial, Av. Occidental y Mariana de Jesús (Campus Occidental), EC170129 Quito, EcuadorCIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos) (CCT La Plata CONICET-UNLP), Calle 47 y 116, 1900 La Plata, ArgentinaCIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos) (CCT La Plata CONICET-UNLP), Calle 47 y 116, 1900 La Plata, ArgentinaCIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos) (CCT La Plata CONICET-UNLP), Calle 47 y 116, 1900 La Plata, ArgentinaCIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos) (CCT La Plata CONICET-UNLP), Calle 47 y 116, 1900 La Plata, ArgentinaIn this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4°C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), but rather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity.http://dx.doi.org/10.1155/2017/2548791 |
| spellingShingle | Carlota Moreno María J. Andrade-Cuvi María J. Zaro Magali Darre Ariel R. Vicente Analía Concellón Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola Journal of Food Quality |
| title | Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola |
| title_full | Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola |
| title_fullStr | Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola |
| title_full_unstemmed | Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola |
| title_short | Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola |
| title_sort | short uv c treatment prevents browning and extends the shelf life of fresh cut carambola |
| url | http://dx.doi.org/10.1155/2017/2548791 |
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