Use of UV-C treatments to maintain quality and extend the shelf life of green fresh-cut bell pepper (Capsicum annuum L.)

RODONI, LUIS; CONCELLON, ANALIA; CHAVES, ALICIA R.; VICENTE, ARIEL R

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2012 vol. 77 p. 632 - 639

0022-1147

The objective of this work was to select a UV-C treatment for fresh-cut mature green bell pepper and to evaluate the effect of its combination with refrigeration on quality maintenance. Bell pepper sticks were treated with 0, 3, 10, or 20 kJ m-2 UV-C in the outer (O), inner (I), or both sides of the pericarp (I/O). Treatment with 20 kJ m-2 I/O was effective to reduce deterioration and was used for further evaluations. In a second group of experiments, mature green bell pepper sticks were treated with 20 kJ m-2 I/O, stored at 5 ºC for 7 or 12 d and assessed for physical and chemical analysis, and microbiological quality. UV-C-treated fruit showed lower exudate and shriveling than the control. UV exposure also reduced decay, tissue damage, and electrolyte leakage. After 12 d at 5 ºC, UV-C irradiated peppers remained firmer and had higher resistance to deformation than the control. The UV-C treatments also reduced weight loss and pectin solubilization. UV-C exposure decreased the counts of mesophile bacteria and molds and did not affect acidity or sugars. UV-C-treated fruit stored for 0 or 7 d at 5 ºC did not show major differences in antioxidants from the control as measured against DPPH or ABTS+ radicals. Results suggest that UV-C exposure is useful to maintain quality of refrigerated fresh-cut green pepper.