Use of UV-C treatments to Maintain Quality and Extend the Postharvest Life of Fresh Cut Peppers

RODONI L; CONCELLÓN A; CHAVES ALICIA, A.R; DR. ARIEL VICENTE

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Año: 2011

0021-8561

Abstract: UV-C treatments have been useful to reduce deterioration in whole and fresh cut fruits and vegetables. The appropriate treatment conditions depend on the product and ripening stage. In this work, we selected a UV-C treatment for fresh cut green bell pepper. We also studied the effect of combining UV-C treatments with refrigeration on green pepper organoleptic and microbiological quality. Green bell pepper sticks (5x1 cm) were treated with 0, 3, 10 or 20 kJ m-2 UV-C radiation in the outer part of the pericarp (O), in the inner part (I) or in both (I/O) and were stored at 10 °C for 5 or 8 d. The treatment with 20 kJ m-2 I/O was most the effective to reduce deterioration. In a second group of experiments, green bell pepper sticks were treated with 20 kJ m-2 I/O and stored at 5 °C for 7 or 12 d. UV-C treated fruit showed lower exudate, weight loss and shriveling than the control. UV exposure also reduced decay and tissue damage, evidenced by lower respiration rate and electrolyteleakage.After12 d at 5 ºC, UV-C irradiated peppers maintained higher firmness and resistance to flexion than untreated fruit. UV-C treatment reduced the counts of mesophilic bacteria and molds and did not affect fruit acidity or sugar content. UV-C treated fruit stored for 0 or 7 d at 5 °C did not show differences inantioxidant capacity from the control as measured by reaction with the radicals DPPH or with ABTS.Higher antioxidant capacity was detected in the controls at the end of the storage period, but when signs of deterioration were already evident. UV-C treatment also decreased pectin solubilization. Results show that short UV-C exposure before low temperature storage could be useful to complement low temperature storage maintaining the quality of fresh cut green pepper.