Maintaining postharvest qualities of three leaf vegetables to enhance their shelf lives by multiple ultraviolet-C treatment

Liao, Chunli; Liu, Xiaobo; Gao, Along; Zhao, Anfang; Hu, Jiyong; Li, Bingbing

doi:10.1016/j.lwt.2016.05.029

Cited by 31 publications

(16 citation statements)

References 14 publications

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“…Our study indicated that UV-C treatment of pepino fruit can inhibit the loss of TSS and chlorophyll during storage. These findings are consistent with the results found in blueberry [ 42 ], grapefruit [ 34 ], and leafy vegetables [ 43 ]. Vitamin C and phenolics are primary nutrients in fresh fruit, which enable fruit and vegetables to have a beneficial effect on human health, but also play an important role in the non-enzymatic antioxidant system of plants, which is responsible for detoxifying reactive oxygen species (ROS) in cells [ 35 ].…”

Section: Discussionsupporting

confidence: 92%

UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage

Zhao

Zuo

Yuan

et al. 2021

Foods

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This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 kJ/m2 UV-C treatments and then packed and stored at 10 °C for 28 d. Results showed that 1.5 kJ/m2 UV-C treatment had the greatest ability to maintain firmness, and reduced the level of respiration and ethylene production. Further analysis indicated that the 1.5 kJ/m2 UV-C treatment maintained the content of total soluble solids (TSS), chlorophyll, vitamin C, flavonoids, and total phenolics. Lower levels of malondialdehyde (MDA) and higher levels of antioxidant enzyme activity were found in UV-C treated fruit during storage. An electronic nose (E-nose) and headspace-gas chromatography-mass spectrometry (HS-GC-MS) was used to determine volatile compounds. Results revealed that the UV-C treatment may promote the synthesis of a large number of alcohols and esters by maintaining the overall level of acids, aldehydes, and esters in fruits. This may contribute to the maintenance of the flavor of harvested fruits. In conclusion, 1.5 kJ/m2 UV-C treatment was demonstrated to be an effective treatment for the maintenance of the sensory, nutritional, and flavor parameters of pepino fruit.

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Section: Discussionsupporting

confidence: 92%

UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage

Zhao

Zuo

Yuan

et al. 2021

Foods

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“…As aforementioned, UV‐C irradiation enhances the storage or shelf life of vegetables (Liao et al, 2016). However, the biochemical changes that occur in UV‐C‐treated leafy vegetables are largely unknown (Liao et al, 2016).…”

Section: Uv Light Applicationmentioning

confidence: 97%

“…In addition, UV‐C irradiation has been studied with some other vegetables such as fresh‐cut carrot (Li et al, 2021), peppers (Vicente et al, 2005), fresh‐cut green onion (Kasim & Kasim, 2010), bitter gourd fruit (Prajapati, Asrey, Varghese, Singh, & Singh, 2021), spinach, leek and cabbage (Liao et al, 2016), garden cress (Kasim & Kasim, 2012), vegetable amaranth (Gogo et al, 2018; Gogo, Opiyo, Hassenberg, Ulrichs, & Huyskens‐Keil, 2017), African nightshade (Gogo et al, 2017), and lettuce (Attia, Ouhibi, Urban, & Aarrouf, 2021). A study on fresh‐cut carrots has also obtained beneficial effects by combining UV‐C irradiation (2 kJ/m 2 ) with MAP (high‐oxygen; 80% oxygen, 10% nitrogen, and 10% carbon dioxide) (Li et al, 2021).…”

Section: Uv Light Applicationmentioning

confidence: 99%

Review on effect of postharvest illumination by fluorescent and ultraviolet light waves on the quality of vegetables

Perera

Navaratne

Wickramasinghe

2022

J Food Process Engineering

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Postharvest illumination is an emerging nonthermal preservation technique used to preserve the quality of vegetables. This review aimed to provide an insight into the effect, importance, and limitations of postharvest illumination by fluorescent and ultraviolet (UV) light on the physical and nutraceutical properties of vegetables. It presents the current information on the postharvest application of these two lightings based on the vegetable species. According to the existing studies, both photoperiod and continuous (low‐intensity) fluorescent lighting treatments were beneficial more toward preserving the quality (delaying senescence and deterioration) of postharvest vegetables, mainly leafy vegetables. However, inconsistent results are also possible with the light quality (intensity and duration) on the postharvest fluorescent lighting treatment. According to gathered information, both UV‐B and UV‐C postharvest irradiation has been beneficial in delaying senescence and chlorophyll degradation and inducing bioactive compounds accumulation in some vegetable species. UV‐C application is appeared to have a relatively steady effect on the postharvest storage of vegetables. But UV‐B irradiation effect on the postharvest quality of vegetables was appeared to be dose dependent and not stable. In conclusion, it is important to consider vegetable (species, cultivar, harvesting age, and intact or fresh‐cut), previous treatments/conditions, optimum postharvest lighting condition (illumination source, dose, intensity, and duration), and the storage condition (temperature and relative humidity) for a successful implementation of postharvest illumination. More research is required to explore the postharvest application of fluorescent and UV (UV‐A, UV‐B, UV‐C) irradiation on vegetables. Practical Applications Multiple research approaches have been taken to preserve the postharvest quality of vegetables while minimizing chemical preservation techniques. Postharvest illumination is a nonchemical preservation technique that has attained more interest due to the advantages it holds, such as being highly efficient and residue‐free. Fluorescent and UV lighting on harvested leafy and non‐leafy vegetables are beneficial in delaying senescence and chlorophyll degradation, preserving nutritional quality, and extending the shelf life. With the accessibility of more research data and innovative strategies, the future of postharvest illumination of fluorescent and UV maybe steer toward implementation on commercial scale vegetable production (e.g., during storage and/or transportation).

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“…Some alternatives that have attracted attention in recent years are the use of UV—C radiation, hot water, plant extracts and essential oils, or their major components, which are effective treatments to phytopathogenic microorganisms control. In addition, these treatments are perceived by consumers as safer for human health and the environment [[6], [7], [8], [9]].…”

Section: Introductionmentioning

confidence: 99%

Controlling anthracnose by means of extracts, and their major constituents, from Brosimum rubescens Taub

Martinez

Gómez

Ramirez

et al. 2020

Biotechnology Reports

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HighlightsExtracts of less polarity from B. rubescens displayed significant antifungal activity.Two coumarins (xanthyletin and 7-demethylsuberosin) were isolated from antifungal extracts of B. rubescens.A chromatographic method to detect and quantify both coumarins is described.Xanthyletin and 7-demethylsuberosin exhibited in vivo and in vitro strong antifungal activity.7-Demethylsuberosin was metabolized slowly by C. gloeosporioides to marmesin and decursinol.

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Maintaining postharvest qualities of three leaf vegetables to enhance their shelf lives by multiple ultraviolet-C treatment

Cited by 31 publications

References 14 publications

UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage

UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage

Review on effect of postharvest illumination by fluorescent and ultraviolet light waves on the quality of vegetables

Controlling anthracnose by means of extracts, and their major constituents, from Brosimum rubescens Taub

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