Short UV-C treatments extend the shelf-life of fresh-cut strawberries

ORTIZ LEIDY C; DARRÉ, MAGALÍ; CIVELLO, PEDRO MARCOS; VICENTE, ARIEL ROBERTO

INGENIERíA E INVESTIGACIóN

UNIV NAC COLOMBIA

Lugar: Medellín; Año: 2021

0120-5609

In recent years there has been a marked increase in the demand for fresh cut-fruit. Though highly convenient these products are extremely perishable and may be then marketed within a very short period. This has raised the interest in searching post-harvest methods which, while minimizing the use of synthetic additives can prolong the shelf life of fresh-cut products. A number of studies have shown that a brief UV-C irradiation prior to storage may reduce postharvest deterioration in whole fruit. Herein, we evaluated the influence of different UV-C dose and intensity combinations on the quality and shelf-life of fresh-cut strawberry. Fresh berries were cut in wedges and subjected to brief UV-C treatments having different combinations of radiation intensity (0, 9 or 36 W m-2) and dose (0, 2 or 4 kJ m-2). Treatments with a dosage of 4 kJ m-2 at an intensity of 36 W m-2 decreased decay, juice leakage, dehydration softening and yeasts and molds plate counts. UV-C treated berries also scored better in terms of freshness color and overall acceptability in consumer tests. Finally, the treatments did not affect fruit acidity soluble solids or antioxidant capacity. Taken together results suggest that short UV-C treatment could be useful to supplement cold storage, extending the shelf-life of fresh-cut strawberries.