Maintenance of fresh boysenberry fruit quality with UV-C light and heat treatments combined with low storage temperature.

VICENTE AR; REPICE B; MARTÍNEZ GA; CHAVES AR; PEDRO MARCOS CIVELLO; SOZZI GO

Journal Of Horticultural Science Biotechnology

Headley Brothers Ltd.,

Año: 2004 vol. 79 p. 246 - 251

1462-0316

Mature boysenberries were harvested, heat-treated (47 °C for 1h or 45 °C for 1 or 3 h) or exposed to UV-C light (4.6 kJ m-2 or 9.2 kJ m-2), and stored at 20 °C for 2 days or at 0 °C for 4 days before transfer to 20 °C for 1 day. Heat treatment at 45 °C for 1 h and a UV-C light dose of 9.2 kJ m-2 reduced fruit  damage and softening. Treated fruit also displayed a lower respiration rate and anthocyanin leakage than controls thus suggesting higher tissue integrity. Titratable acidity and pH in treated fruit showed fewer changes than in controls while , anthocyanin, and total sugar  content were not significantly modified by the treatments. UV-C or heat-treated fruit remained firmer than controls and conserved higher levels of antioxidants during storage. Altogether, results suggest that the combination of refrigerated storage with either heat or UV-C treatment may be a useful non-chemical way of maintaining boysenberry fruit quality and extending its postharvest life.