Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango
Mango cv. ‘Tommy Atkins’ is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an alternative...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-UV-C-Postharvest-Disinfection-on-the-Quality-of-Fresh-Cut-Tommy-Atkins,159290,0,2.html |
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| author | Alba Mery Garzón-García Saúl Ruiz-Cruz Saúl Dussán-Sarria José Igor Hleap-Zapata Enrique Márquez-Ríos Carmen Lizette Del-Toro-Sánchez José Agustín Tapia-Hernández Dalila Fernanda Canizales-Rodríguez Víctor Manuel Ocaño-Higuera |
| author_facet | Alba Mery Garzón-García Saúl Ruiz-Cruz Saúl Dussán-Sarria José Igor Hleap-Zapata Enrique Márquez-Ríos Carmen Lizette Del-Toro-Sánchez José Agustín Tapia-Hernández Dalila Fernanda Canizales-Rodríguez Víctor Manuel Ocaño-Higuera |
| author_sort | Alba Mery Garzón-García |
| collection | DOAJ |
| description | Mango cv. ‘Tommy Atkins’ is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an alternative technology for fresh-cut products that leads to microbial inactivation and the increase of beneficial compounds. The effect of a UV-C dose of 6 kJ/m2 was evaluated on quality attributes of fresh-cut 'Tommy Atkins' mango during days 0, 3, 6, 9, and 12 of storage (5°C, relative humidity: 85-90%), and compared with a positive control (conventional method by immersion in 10 mg/L sodium hypochlorite solution) and a negative control (without treatment). Physicochemical analysis (titratable acidity, pH, total soluble solid content, and firmness), superficial color evaluation, determinations of microbial counts, contents of total carotenoids, phenolics and flavonoids, and antioxidant capacity assays were performed. The results showed that UV-C treatment allowed to preserve microbial safety and superficial color of stored fresh-cut mango, and to increase the content of total carotenoids, which was 19.34 and 26.50 mg β-carotene/100 g fresh weight (FW) for control and UV-C treated sample at day 12 of storage, respectively. The DPPH• scavenging activity of the UV-C treated mango was also higher (0.60 mM TE/g FW) compared to control (0.27 mM TE/g FW) at the end of storage. However, UV-C treatment caused loss of firmness. Some native microorganisms of mango adapted to the stress caused by the treatments and the storage. |
| format | Article |
| id | doaj-art-89dd0566ee174bdf9c59e5b766045a2c |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-89dd0566ee174bdf9c59e5b766045a2c2025-02-03T09:11:17ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-02-01731394910.31883/pjfns/159290159290Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' MangoAlba Mery Garzón-García0https://orcid.org/0000-0002-5454-1000Saúl Ruiz-Cruz1https://orcid.org/0000-0002-7125-8952Saúl Dussán-Sarria2https://orcid.org/0000-0001-9297-0781José Igor Hleap-Zapata3https://orcid.org/0000-0001-9692-5443Enrique Márquez-Ríos4https://orcid.org/0000-0001-7850-4960Carmen Lizette Del-Toro-Sánchez5https://orcid.org/0000-0001-7029-7741José Agustín Tapia-Hernández6https://orcid.org/0000-0003-1124-7001Dalila Fernanda Canizales-Rodríguez7Víctor Manuel Ocaño-Higuera8https://orcid.org/0000-0001-7234-8370Facultad de Ingeniería y Administración, Universidad Nacional de Colombia - Sede Palmira / Faculty of Engineering and Administration, National University of Colombia-Palmira Campus, Carrera 32 No. 12-00, 763533, Palmira, ColombiaDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora / Department of Research and Postgraduate in Food, University of Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, MéxicoFacultad de Ingeniería y Administración, Universidad Nacional de Colombia - Sede Palmira / Faculty of Engineering and Administration, National University of Colombia-Palmira Campus, Carrera 32 No. 12-00, 763533, Palmira, ColombiaFacultad de Ingeniería y Administración, Universidad Nacional de Colombia - Sede Palmira / Faculty of Engineering and Administration, National University of Colombia-Palmira Campus, Carrera 32 No. 12-00, 763533, Palmira, ColombiaDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora / Department of Research and Postgraduate in Food, University of Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, MéxicoDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora / Department of Research and Postgraduate in Food, University of Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, MéxicoDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora / Department of Research and Postgraduate in Food, University of Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, MéxicoDepartamento de Ciencias Químico Biológicas, Universidad de Sonora / Department of Chemical-Biological Sciences, University of Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, MéxicoDepartamento de Ciencias Químico Biológicas, Universidad de Sonora / Department of Chemical-Biological Sciences, University of Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, MéxicoMango cv. ‘Tommy Atkins’ is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an alternative technology for fresh-cut products that leads to microbial inactivation and the increase of beneficial compounds. The effect of a UV-C dose of 6 kJ/m2 was evaluated on quality attributes of fresh-cut 'Tommy Atkins' mango during days 0, 3, 6, 9, and 12 of storage (5°C, relative humidity: 85-90%), and compared with a positive control (conventional method by immersion in 10 mg/L sodium hypochlorite solution) and a negative control (without treatment). Physicochemical analysis (titratable acidity, pH, total soluble solid content, and firmness), superficial color evaluation, determinations of microbial counts, contents of total carotenoids, phenolics and flavonoids, and antioxidant capacity assays were performed. The results showed that UV-C treatment allowed to preserve microbial safety and superficial color of stored fresh-cut mango, and to increase the content of total carotenoids, which was 19.34 and 26.50 mg β-carotene/100 g fresh weight (FW) for control and UV-C treated sample at day 12 of storage, respectively. The DPPH• scavenging activity of the UV-C treated mango was also higher (0.60 mM TE/g FW) compared to control (0.27 mM TE/g FW) at the end of storage. However, UV-C treatment caused loss of firmness. Some native microorganisms of mango adapted to the stress caused by the treatments and the storage.http://journal.pan.olsztyn.pl/Effect-of-UV-C-Postharvest-Disinfection-on-the-Quality-of-Fresh-Cut-Tommy-Atkins,159290,0,2.htmlminimal processingsurface colornative microorganismspredictive microbiologyultraviolet short wave irradiation |
| spellingShingle | Alba Mery Garzón-García Saúl Ruiz-Cruz Saúl Dussán-Sarria José Igor Hleap-Zapata Enrique Márquez-Ríos Carmen Lizette Del-Toro-Sánchez José Agustín Tapia-Hernández Dalila Fernanda Canizales-Rodríguez Víctor Manuel Ocaño-Higuera Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango Polish Journal of Food and Nutrition Sciences minimal processing surface color native microorganisms predictive microbiology ultraviolet short wave irradiation |
| title | Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango |
| title_full | Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango |
| title_fullStr | Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango |
| title_full_unstemmed | Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango |
| title_short | Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango |
| title_sort | effect of uv c postharvest disinfection on the quality of fresh cut tommy atkins mango |
| topic | minimal processing surface color native microorganisms predictive microbiology ultraviolet short wave irradiation |
| url | http://journal.pan.olsztyn.pl/Effect-of-UV-C-Postharvest-Disinfection-on-the-Quality-of-Fresh-Cut-Tommy-Atkins,159290,0,2.html |
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