Short UV-C treatment prevents browning and extends the shelf life of fresh-cut carambola

MORENO-GUERRERO, C.; ANDRADE-CUVI, M.J.; ZARO, M.J.; DARRE, M.; VICENTE, A.R.; CONCELLON, A.

JOURNAL OF FOOD QUALITY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 2017 p. 1 - 9

0146-9428

ABSTRACT: In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy to supplement 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 to maintain quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability, 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 ºC 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.PRACTICAL APPLICATIONS: Short UV-C treatment (12.5 kJ m-2) markedly reduce spoilage and PPO-mediated tissue browning and may be a simple non-chemical approach to supplement low temperature storage in fresh-cut carambola.