Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJm−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5...

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Autores principales: Moreno, Carlota, Andrade Cuvi, María José, Zaro, María José, Darré, Magalí, Vicente, Ariel Roberto, Concellón, Analía
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Ciencias Agrarias
carambola
low temperature storage
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/77100
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-77100
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Agrarias
carambola
low temperature storage
spellingShingle Ciencias Agrarias
carambola
low temperature storage
Moreno, Carlota
Andrade Cuvi, María José
Zaro, María José
Darré, Magalí
Vicente, Ariel Roberto
Concellón, Analía
Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
topic_facet Ciencias Agrarias
carambola
low temperature storage
description In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJm−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJm−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4∘C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), but rather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity.
format Articulo
Articulo
author Moreno, Carlota
Andrade Cuvi, María José
Zaro, María José
Darré, Magalí
Vicente, Ariel Roberto
Concellón, Analía
author_facet Moreno, Carlota
Andrade Cuvi, María José
Zaro, María José
Darré, Magalí
Vicente, Ariel Roberto
Concellón, Analía
author_sort Moreno, Carlota
title Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
title_short Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
title_full Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
title_fullStr Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
title_full_unstemmed Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
title_sort short uv-c treatment prevents browning and extends the shelf-life of fresh-cut carambola
publishDate 2017
url http://sedici.unlp.edu.ar/handle/10915/77100
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