Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
| Autor: | Ariel Roberto Vicente, María José Andrade-Cuvi, Analía Concellón, María José Zaro, Magalí Darré, Carlota Moreno |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
MOLDS
PPO Otras Ingenierías y Tecnologías Article Subject Food spoilage low temperature storage lcsh:TX341-641 Titratable acid INGENIERÍAS Y TECNOLOGÍAS Shelf life Polyphenol oxidase 040501 horticulture Alimentos y Bebidas 0404 agricultural biotechnology Weight loss Browning medicine POD Food science Ciencias Agrarias Safety Risk Reliability and Quality purl.org/becyt/ford/2.11 [https] biology Chemistry 04 agricultural and veterinary sciences AEROBIC MESOPHILIC BACTERIA 040401 food science carambola Point of delivery Biochemistry purl.org/becyt/ford/2 [https] PAL biology.protein medicine.symptom 0405 other agricultural sciences lcsh:Nutrition. Foods and food supply Food Science Peroxidase |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET SEDICI (UNLP) Universidad Nacional de La Plata instacron:UNLP Journal of Food Quality, Vol 2017 (2017) |
| Popis: | 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. Facultad de Ciencias Agrarias y Forestales (FCAF) |
| Databáze: | OpenAIRE |
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