UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics

In recent years there has been increased interest in the search of environmentally-friendly treatments that could complement the benefits of proper temperature management in vegetables. In this work we evaluated the effect of UV-C treatments on quality retention of fresh-cut red peppers. To select t...

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Autores principales: Rodoni, Luis María, Zaro, María José, Hasperué, Héctor Joaquín, Concellón, Analía, Vicente, Ariel Roberto
Formato: Articulo
Lenguaje:Inglés
Publicado: 2015
Materias:
Ciencias Exactas
Ciencias Agrarias
quality
postharvest
fresh-cut
irradiation
minimally-processed
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/159961
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-159961
record_format dspace
spelling I19-R120-10915-1599612023-11-08T20:03:54Z http://sedici.unlp.edu.ar/handle/10915/159961 UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics Rodoni, Luis María Zaro, María José Hasperué, Héctor Joaquín Concellón, Analía Vicente, Ariel Roberto 2015-09 2023-11-08T18:03:44Z en Ciencias Exactas Ciencias Agrarias quality postharvest fresh-cut irradiation minimally-processed In recent years there has been increased interest in the search of environmentally-friendly treatments that could complement the benefits of proper temperature management in vegetables. In this work we evaluated the effect of UV-C treatments on quality retention of fresh-cut red peppers. To select the most suitable treatment condition red peppers sticks (5 × 1 cm) were UV-C irradiated (1.5; 3; 5; 6; 10 and 20 kJ m⁻²) in the inner (I), outer (O) or both fruit surfaces (I + O). UV-C treatments with 10 kJ m⁻² I + O were the most effective to reduce spoilage and were used for further evaluations. The selected treatment caused no alterations in sugars, color, acidity or antioxidant capacity and markedly reduced decay, weight loss, softening and pectin solubilization. UV-treated fruit also showed lower respiration rate and electrolyte leakage, indicating improved quality maintenance. UV-C exposure did not exert large direct germicide effects. Instead, histochemical analyses showed that the treatments elicited the superficial accumulation of hydroxycinnamic acid-derivatives (OH-CinAD). Overall, results show that UV-C treatments (10 kJ m⁻² I + O) delay pectin solubilization and induce surface accumulation of phenolics and could be useful to complement low temperature storage and extend the shelf life of fresh-cut red peppers. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Laboratorio de Investigación en Productos Agroindustriales Articulo Articulo http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf 408-414
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Ciencias Agrarias
quality
postharvest
fresh-cut
irradiation
minimally-processed
spellingShingle Ciencias Exactas
Ciencias Agrarias
quality
postharvest
fresh-cut
irradiation
minimally-processed
Rodoni, Luis María
Zaro, María José
Hasperué, Héctor Joaquín
Concellón, Analía
Vicente, Ariel Roberto
UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics
topic_facet Ciencias Exactas
Ciencias Agrarias
quality
postharvest
fresh-cut
irradiation
minimally-processed
description In recent years there has been increased interest in the search of environmentally-friendly treatments that could complement the benefits of proper temperature management in vegetables. In this work we evaluated the effect of UV-C treatments on quality retention of fresh-cut red peppers. To select the most suitable treatment condition red peppers sticks (5 × 1 cm) were UV-C irradiated (1.5; 3; 5; 6; 10 and 20 kJ m⁻²) in the inner (I), outer (O) or both fruit surfaces (I + O). UV-C treatments with 10 kJ m⁻² I + O were the most effective to reduce spoilage and were used for further evaluations. The selected treatment caused no alterations in sugars, color, acidity or antioxidant capacity and markedly reduced decay, weight loss, softening and pectin solubilization. UV-treated fruit also showed lower respiration rate and electrolyte leakage, indicating improved quality maintenance. UV-C exposure did not exert large direct germicide effects. Instead, histochemical analyses showed that the treatments elicited the superficial accumulation of hydroxycinnamic acid-derivatives (OH-CinAD). Overall, results show that UV-C treatments (10 kJ m⁻² I + O) delay pectin solubilization and induce surface accumulation of phenolics and could be useful to complement low temperature storage and extend the shelf life of fresh-cut red peppers.
format Articulo
Articulo
author Rodoni, Luis María
Zaro, María José
Hasperué, Héctor Joaquín
Concellón, Analía
Vicente, Ariel Roberto
author_facet Rodoni, Luis María
Zaro, María José
Hasperué, Héctor Joaquín
Concellón, Analía
Vicente, Ariel Roberto
author_sort Rodoni, Luis María
title UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics
title_short UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics
title_full UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics
title_fullStr UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics
title_full_unstemmed UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics
title_sort uv-c treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/159961
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