Assessment of quality and antioxidant capacity of peach in response to different UV-C dose irradiation.

Autor: Han S; Study of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technical University, Shanghai, China., Wang X; College of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China., Cong H; Study of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technical University, Shanghai, China., Wu Y; Study of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technical University, Shanghai, China., Cai H; College of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Dec; Vol. 89 (12), pp. 8900-8909. Date of Electronic Publication: 2024 Oct 22.
DOI: 10.1111/1750-3841.17479
Abstrakt: The effects of different doses of UV-C irradiation (0, 0.5, 1.0, 2.0, and 4.0 kJ m -2 ) on the quality and antioxidant capacity of peach fruit were examined. Results showed that irradiation at 2.0 kJ m -2 led to higher firmness and total soluble solids, as well as lower weight loss and decay index. Additionally, peach fruits irradiated with 2.0 kJ m -2 UV-C exhibited increased production of reactive oxygen species, which in turn stimulated the synthesis of total phenolics and total flavonoids and enhanced the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase. Overall, the best abiotic stress effect was observed with 2.0 kJ m -2 UV-C irradiation, resulting in improved shelf quality and increased antioxidant capacity of peach fruits during storage. PRACTICAL APPLICATION: This study provides a theoretical basis for the application of UV-C irradiation in peach fruit preservation.
(© 2024 Institute of Food Technologists.)
Databáze: MEDLINE
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