UV-C radiation on fresh fig quality

Usberti, Franciane Colares Souza; Ferraz, Antônio Carlos de Oliveira

doi:10.1590/1678-992x-2019-0155

Cited by 4 publications

(6 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bal (2012) reported that 20 min UV-C treatment decreased decay rate in fresh fig 'Bursa Siyahi' compared to the control and 5 min UV-C treatment. Similarly, Usberti and Ferraz (2020) reported that decay rate increased with increasing storage temperature however this increase was inhibited by UV-C treatment in fresh fig cv. Roxa de Valinhos.…”

Section: Resultsmentioning

confidence: 81%

“…The effect of UV-C treatment was not significant at the end of the shelf-life ( Unmarketable product rate increased after 14-day storage and it reached up to 30% after 21-day cold storage plus 3 days storage at 20 °C. No UV-C damage was detected during storage and shelf-life condition however Usberti and Ferraz, (2020) reported that 4.01 kJ/m 2 UV-C treatment showed more wilting and stains than the lower doses. This difference between findings can be explained by the variety differences, maturity stages and height of the UV-C lamp.…”

Section: Resultsmentioning

confidence: 90%

“…UV-C doses did not affect TA content in fig fruit harvested at 2/3 maturity stage. Usberti and Ferraz (2020) were tested 0.71, 1.32, 2.64 and 4.01 kJ/m 2 UV-C illumination in 'Roxa de Valinhos' figs and they reported that TA content did not significantly change neither storage temperature (10-and 20°C) nor UV-C doses after 7-days storage. On the other hand, Bal (2012) reported that 10-and 20-min UV-C treated fig fruit had slightly higher TA content than the control and 5 min UV-C treated fruit after 28 days of storage while UV-C treatment and storage time interaction was not found significant.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

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

Ustun¹,

Doğan

2022

Gıda

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 81%

Section: Resultsmentioning

confidence: 90%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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

Ustun¹,

Doğan

2022

Gıda

View full text Add to dashboard Cite

show abstract

“…These differences may be due to the degree of ripeness, species and variety, as fruit ripening produces softening, characterized by changes in pulp texture during storage, attributed to the degradation of the structures of the primary cell wall and middle lamella, which are influenced by degradative enzymes such as polygalacturonase, pectinesterase, and cellulose [47,48]. In addition, UV-C radiation in the range from 0.7 to 4.0 kJ m -2 on figs displayed neither speeding up nor delay effects from its ripening [49].…”

Section: Grape Texture Assessmentmentioning

confidence: 97%

Effect of UV-C Irradiation on Quality from Fresh Grapes var. Bordô

Kuck

Noreña

2021

Braz. arch. biol. technol.

View full text Add to dashboard Cite

The effect of irradiation through UV-C on the content of phenolic compounds, antioxidant activity, color, and texture profile was evaluated in Bordô variety grapes. Grapes were subjected to stress by irradiation at time of 0.5, 1.0, 4.0, 10 and 30 min that correspond at doses of 0.1, 0.3, 1.0, 2.4, and 7.2 kJ m -2 , respectively. The total phenolic and anthocyanins content, antioxidant activity, color and texture of the grapes were evaluated after storage at 22 ºC for 24 and 48 h. In general, samples irradiated did not show an increase in total phenolic content, anthocyanin compounds and antioxidant activity. Hue and Chroma values indicated that the color of grapes did not change when irradiated. Texture profile analysis suggested that UV-C treatment delayed grapes softening.

show abstract

“…The above has led to the search for alternative strategies that not only protect fig fruits from damage but also extend their shelf-life. Therefore, the current studies are mostly focused on evaluating of the effect of temperature [14,15], packaging in modified atmospheres [16], the use of chemical agents [17], radiation [18], and the development of coatings that preserve the quality attributes of the fruits [9]. The most used polymers are chitosan, sodium alginate, agar, and gum Arabic [9,19,20].…”

Section: Introductionmentioning

confidence: 99%

Antagonistic Activity of Macrolepiota sp. CS185 against Post-Harvest Fungi of Fig Fruits (Ficus carica L.)

Gutiérrez-Soto,

López-Sandin,

Hernández Ochoa

et al. 2024

Microbiology Research

View full text Add to dashboard Cite

Macrolepiota sp. CS185 is a basidiomycete with high potential as a biocontrol agent against various phytopathogenic fungi. Regardless of its pronounced potential as a post-harvest fungi biocontrol agent, its activity in tomato seedlings infected with Alternaria alternata has not been well studied. Thus, the present work aimed to evaluate the cultures and supernatants’ antagonistic activity against fig fruits’ post-harvest fungi and antifungal activity production kinetics. The culture antagonistic characteristics were assessed through multiple confrontations, the supernatant concentration effect, and the kinetics of antagonistic action. The multiple confrontations showed differences (p ≤ 0.05) among phytopathogens and over time, with Colletotrichum sp. 2 being the most susceptible. Based on the 9-day incubation profile, the treatment fractions supplemented with a 50% concentration of Macrolepiota sp. CS185 supernatants showed a higher inhibition percentage (%In). Except for Alternaria alternata 1 and 2, the rest of the isolates showed a similar decrease in antagonistic activity up to a certain extent over time. Among all tested strains, Colletotrichum sp. 2 was found with a higher susceptibility. Regarding the production kinetics of antagonistic activity, a triple interaction was observed between the phytopathogen, the age of the Macrolepiota sp. CS 185 culture, and incubation time. In addition, changes in the mycelium growth rate (p ≤ 0.05) along with the higher activity in the supernatants of 20 and 30 days were observed and suggested the production of multiple bioactive metabolites. These results indicate that Macrolepiota sp. CS185 produces antifungal metabolites at different times and could be a suitable candidate to control fig fruits’ post-harvest fungi issues.

show abstract

UV-C radiation on fresh fig quality

Cited by 4 publications

References 15 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

Effect of UV-C Irradiation on Quality from Fresh Grapes var. Bordô

Antagonistic Activity of Macrolepiota sp. CS185 against Post-Harvest Fungi of Fig Fruits (Ficus carica L.)

Contact Info

Product

Resources

About