Influence of postharvest UV-C illumination on biochemical properties of green beans

Ustun, Hayri; Ali, Qasid; Kurubaş, Mehmet Seçkin; Doğan, Adem; Balkhi, Mujtaba; Peker, Bunyamin; Erkan, Mustafa

doi:10.1016/j.scienta.2021.110499

Cited by 2 publications

(1 citation statement)

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“…Postharvest UV-C illumination is one of the alternative methods to chemicals for preventing the decay in many horticultural crops (Costa et al, 2006;González-Aguilar et al, 2010;Ustun et al, 2021). According to the results of UV-C illuminations on different horticultural products, in general, UV-C illumination promotes the accumulation of antioxidant enzymes, increases the phenolic content, and improves fruit antioxidant capacity (Erkan et al, 2008;Pinheiro et al, 2015).…”

Section: Farkli Dozlarda Uv-c Işin Uygulamalarinin Taze İnci̇ri̇n Ha...mentioning

confidence: 99%

Farkli Dozlarda Uv-C Işin Uygulamalarinin Taze İnci̇ri̇n Hasat Sonrasi Kali̇tesi̇ Üzeri̇ne Etki̇leri̇

Ustun¹,

Doğan

2022

Gıda

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The aim of this study was to investigate the effects of 1.5, 3.0 and 4.5 kJ/m2 UV-C illumination doses on the postharvest quality of fresh fig (cv. Bursa Siyahi). For this purpose, fruit were stored at 0 ºC temperature with 90-95% humidity for 21 days and some fruits were kept at 20 °C for 3 days to simulate a period of shelf-life. UV-C treatments did not affect fruit firmness, total soluble solids, and titratable acidity content during cold storage and shelf-life. On the other hand, UV-C doses increased total phenolic content and antioxidant activity compared to control. In both storage conditions, 3.0 and 4.5 kJ/m2 UV-C doses were found to be more effective to control unmarketable fruit rate. In conclusion, a 4.5 kJ/m2 UV-C illumination dose can be effective in maintaining the postharvest quality of fresh fig fruit harvested at a 2/3 maturity stage.

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Section: Farkli Dozlarda Uv-c Işin Uygulamalarinin Taze İnci̇ri̇n Ha...mentioning

confidence: 99%

Farkli Dozlarda Uv-C Işin Uygulamalarinin Taze İnci̇ri̇n Hasat Sonrasi Kali̇tesi̇ Üzeri̇ne Etki̇leri̇

Ustun¹,

Doğan

2022

Gıda

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Modeling Respiration Rate of Bell Pepper (Capsicum anuum L.) Under Hypobaric Storage Through Dimensional Analysis

Maharani,

Bintoro,

Wahyu Karyadi

et al. 2024

JST

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Knowing the respiration rate of fresh products during storage is very important. One can use direct measurement or available prediction equations to determine the respiration rate. However, the availability of the prediction equations still needs to be improved. This study aims to develop mathematical models of respiration rate for pretreated bell peppers during hypobaric storage. Model development was done by applying dimensional analysis. Mature green bell peppers were used as the experimental samples. Three pretreatments on the bell pepper before storage, namely control, ozone pretreatment, and UV-C pretreatment, combined with three hypobaric storage levels of 26, 64, and 101 kPa, were studied. An apparatus set was built to create hypobaric conditions. An ozone generator and UV-C lamp were used to apply pretreatments to the samples. It was found that respiration rate models could be developed by considering bell pepper surface area, weight, volume, storage time, storage volume, and pressure. At the storage pressures of 101 to 56 kPa, UV-C pretreatment was the best in suppressing the respiration rate of bell pepper. Meanwhile, at a storage pressure of 26 kPa, the application of ozone and UV-C pretreatment gave a higher respiration rate than the control. The three models were found to have different characteristics and showed high accuracy with the experimental results. The dimensionless product of π3 was found to have the most significant effect on RCO2 for the three models. This finding indicated that the ratio between bell pepper and jar volumes is critical to ensure the model works.

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Influence of postharvest UV-C illumination on biochemical properties of green beans

Cited by 2 publications

References 50 publications

Farkli Dozlarda Uv-C Işin Uygulamalarinin Taze İnci̇ri̇n Hasat Sonrasi Kali̇tesi̇ Üzeri̇ne Etki̇leri̇

Farkli Dozlarda Uv-C Işin Uygulamalarinin Taze İnci̇ri̇n Hasat Sonrasi Kali̇tesi̇ Üzeri̇ne Etki̇leri̇

Modeling Respiration Rate of Bell Pepper (Capsicum anuum L.) Under Hypobaric Storage Through Dimensional Analysis

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