INVESTIGADORES
HASPERUE Hector Joaquin
artículos
Título:
UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilisation and inducing local accumulation of phenolics
Autor/es:
RODONI L; ZARO MJ; HASPERUÉ HJ; CONCELLON, A; VICENTE, AR
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2015
ISSN:
0023-6438
Resumen:
Red
pepper (Capsicum annuum L.) sticks were
treated with different doses (3, 6, 10 or 20 kJ m-2) of UV-C radiation
applied in different zones (inner: I, outer: O and both inner and outer: I/O). Pepper
sticks treated with 20 kJ m-2 I/O showed the lowest decay at 10 ºC
and this treatment was selected to further determinations. Fungal decay, soft
rot, electrolyte leakage, weight loss and respiratory rate were lower in
treated than control pepper sticks during storage at 5 ºC. At 12 d control
sticks lost 50 % of initial firmness, while in UV-C treated sticks remain
unchanged. Similar effects were found in resistance to deformation. No changes
in sugars, color and acidity from UV-C treatment were found. The total antioxidants
rise during storage, without differences between treatments. At 12 d higher
phenols compounds were found in UV-C treated sticks. Histochemical analyses showed a higher phenols
accumulation in UV-C treated than control sticks during storage in both
cuticle and pulp tissue. At 7 d, pectin solubilization was 3-fold higher in
control than treated sticks. Despite the notable reduction in decay, no
relevant microbial reduction was found derived from UV-C treatment. Results
suggest that phenols accumulation and lower pectin solubilization under UV-C
treatment help to maintain tissue integrity hindering pathogen proliferation in
fresh-cut pepper.