UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics

RODONI, L.; ZARO, M.J.; HASPERUÉ, J.; CONCELLÓN, A.; VICENTE, A.R.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2015 vol. 63 p. 408 - 414

0023-6438

In recent years there has been increased interest in the search of environmentally-friendly treatmentsthat could complement the benefits of proper temperature management in vegetables. In this work weevaluated the effect of UV-C treatments on quality retention of fresh-cut red peppers. To select the mostsuitable treatment condition red peppers sticks (5 1 cm) were UV-C irradiated (1.5; 3; 5; 6; 10 and20 kJ m2) in the inner (I), outer (O) or both fruit surfaces (I þ O). UV-C treatments with 10 kJ m2 I þ Owere the most effective to reduce spoilage and were used for further evaluations. The selected treatmentcaused no alterations in sugars, color, acidity or antioxidant capacity and markedly reduced decay,weight loss, softening and pectin solubilization. UV-treated fruit also showed lower respiration rate andelectrolyte leakage, indicating improved quality maintenance. UV-C exposure did not exert large directgermicide effects. Instead, histochemical analyses showed that the treatments elicited the superficialaccumulation of hydroxycinnamic acid-derivatives (OH-CinAD). Overall, results show that UV-C treatments(10 kJ m2 I þ O) delay pectin solubilization and induce surface accumulation of phenolics andcould be useful to complement low temperature storage and extend the shelf life of fresh-cut redpeppers.