Use of UV‐C Treatments to Maintain Quality and Extend the Shelf Life of Green Fresh‐cut Bell Pepper (<i>Capsicum annuum</i> L.)

Rodoni, Luis María; Concellón, Analı́a; Chaves, Alicia Raquel; Vicente, Ariel Roberto

doi:10.1111/j.1750-3841.2012.02746.x

Cited by 32 publications

(23 citation statements)

References 32 publications

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“…Shortwave ultraviolet light, 200 to 280 nm (UV‐C) radiation has been reported to be successful in reducing the number of surface microorganisms of fresh and cut fruits and vegetables (Yaun ; Fonseca and Rushing, ; Shama ; Rodoni and others ). Although the effects of UV‐C treatments on fruit juices have been widely studied, studies on its effect on fresh‐cut fruits remain scarce.…”

Section: Introductionmentioning

confidence: 99%

Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple

George

Razali

Santhirasegaram

et al. 2015

Journal of Food Science

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The effects of ultraviolet (UV-C) and medium heat (70 °C) treatments on the quality of fresh-cut Chokanan mango and Josephine pineapple were investigated. Quality attributes included physicochemical properties (pH, titratable acidity, and total soluble solids), ascorbic acid content (vitamin C), antioxidant activity, as well as microbial inactivation. Consumers' acceptance was also investigated through sensory evaluation of the attributes (appearance, texture, aroma and taste). Furthermore, shelf-life study of samples stored at 4 ± 1 °C was conducted for 15 d. The fresh-cut fruits were exposed to UV-C for 0, 15, 30, and 60 min while heat treatments were carried out at 70 °C for 0, 5, 10 and 20 min. Both UV-C and medium heat treatments resulted in no significant changes to the physicochemical attributes of both fruits. The ascorbic acid content of UV-C treated fruits was unaffected; however, medium heat treatment resulted in deterioration of ascorbic acids in both fruits. The antioxidants were enhanced with UV-C treatment which could prove invaluable to consumers. Heat treatments on the other hand resulted in decreased antioxidant activities. Microbial count in both fruits was significantly reduced by both treatments. The shelf life of the fresh-cut fruits were also successfully extended to a maximum of 15 d following treatments. As for consumers' acceptance, UV-C treated fruits were the most accepted as compared to their heat-treated counterparts. The results obtained through this study support the use of UV-C treatment for better retention of quality, effective microbial inactivation and enhancement of health promoting compounds for the benefit of consumers.

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Section: Introductionmentioning

confidence: 99%

Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple

George

Razali

Santhirasegaram

et al. 2015

Journal of Food Science

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“…Fruits that were exposed to UV‐C were found to exhibit delayed ripening, delayed senescence as well as reduced spoilage . Several researchers have reported on the immediate effects of UV‐C treatment on the quality of fruits while the underlying changes at a proteomic level that occurs as a result of UV‐C irradiation remains unclear . UV‐C irradiation has been known to cause either generation of reactive species, which results in protein thiol oxidation, or protein damage through photolysis.…”

Section: Introductionmentioning

confidence: 99%

Effect of postharvest ultraviolet-C treatment on the proteome changes in fresh cut mango (Mangifera indicaL. cv. Chokanan)

George

Razali

Santhirasegaram

et al. 2015

J. Sci. Food Agric.

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“…UV‐C treatment has been reported to be effective in controlling postharvest diseases in fruits (González‐Aguilar and others ; Cia and others ; Janisiewicz and Conway ; Andrade Cuvi ; Rodoni ). In this study, it was found that UV‐C treatment alone effectively controlled postharvest diseases of jujube fruits caused by A. alternata .…”

Section: Discussionmentioning

confidence: 99%

Combination of UV‐C Treatment and Metschnikowia pulcherrimas for Controlling Alternaria Rot in Postharvest Winter Jujube Fruit

Guo

Zhu

Hou

2014

Journal of Food Science

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The potential of using antagonistic yeast Metschnikowia pulcherrimas alone or in combination with ultraviolet-C (UV-C) treatment for controlling Alternaria rot of winter jujube, and its effects on postharvest quality of fruit was investigated. The results showed that spore germination of Alternaria alternata was significantly inhibited by each of the 3 doses (1, 5, and 10 kJ m(-2) ) in vitro. In vivo, UV-C treatment (5 kJ m(-2) ) or antagonist yeast was capable of reducing the percentage of infected wounds and lesion diameter in artificially inoculated jujube fruits, however, in fruit treated with combination of UV-C treatment and M. pulcherrima, the percentage of infected wounds and lesion diameter was only 16.0% and 0.60 cm, respectively. The decay incidence on winter jujube fruits treated with the combination of UV-C treatment and M. pulcherrima was 23% after storage at 0 ± 1 °C for 45 d followed by 22 °C for 7 d. None of the treatments impaired quality parameters of jujube fruit. Thus, the combination of UV-C radiation and M. pulcherrima could be an alternative to synthetic fungicides for controlling postharvest Alternaria rot of winter jujube.

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Use of UV‐C Treatments to Maintain Quality and Extend the Shelf Life of Green Fresh‐cut Bell Pepper (Capsicum annuum L.)

Abstract: Exposure to UV-C radiation before packing and refrigeration could be a useful nonchemical alternative to maintain quality and reduce postharvest losses in the fresh-cut industry.

Cited by 32 publications

References 32 publications

Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple

Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple

Effect of postharvest ultraviolet-C treatment on the proteome changes in fresh cut mango (Mangifera indicaL. cv. Chokanan)

Combination of UV‐C Treatment and Metschnikowia pulcherrimas for Controlling Alternaria Rot in Postharvest Winter Jujube Fruit

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