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Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
Joint Authors
Moreno, Carlota
Andrade-Cuvi, María J.
Zaro, María J.
Darre, Magali
Vicente, Ariel R.
Concellón, Analía
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-01-15
Country of Publication
Egypt
No. of Pages
9
Abstract EN
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 kJ m−2) carambola slices showed reduced deterioration compared to control fruit.
Treatment with a dose of 12.5 kJ m−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.
American Psychological Association (APA)
Moreno, Carlota& Andrade-Cuvi, María J.& Zaro, María J.& Darre, Magali& Vicente, Ariel R.& Concellón, Analía. 2017. Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1175789
Modern Language Association (MLA)
Moreno, Carlota…[et al.]. Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola. Journal of Food Quality No. 2017 (2017), pp.1-9.
https://search.emarefa.net/detail/BIM-1175789
American Medical Association (AMA)
Moreno, Carlota& Andrade-Cuvi, María J.& Zaro, María J.& Darre, Magali& Vicente, Ariel R.& Concellón, Analía. Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1175789
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175789