Improvement of the Antioxidant Properties and Postharvest Life

ANDRADE CUVI MARIA JOSE; VICENTE ARIEL; MORENO GUERRERO CARLOTA; CONCELLON ANALIA; ZARO MARIA JOSE; ANDRADE CUVI MARIA JOSE; VICENTE ARIEL; MORENO GUERRERO CARLOTA; CONCELLON ANALIA; ZARO MARIA JOSE

JOURNAL OF FOOD QUALITY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 2017 p. 1 - 10

0146-9428

Three Andean fruits naranjilla (Solanum quitoense Lam.), uvilla (Physalis peruviana L.), and morti?no (Vaccinium floribundumKunth) were subjected to prestorage UV-C treatments (0, 8, or 12.5 kJm−2) and evaluated weekly to select the most suitable dosefor fruit qualitymaintenance during storage (21 days at 6∘C).The highest dose retains quality through lower deterioration index forall three fruits and was selected to further analyze the effects on physicochemical and antioxidant properties during storage. UVCexposure delayed softening in naranjilla and increased soluble solid content in uvilla. UV-C also improved the maintenanceof antioxidant capacity (AC) in morti?no and uvilla. Overall, results indicate that short prestorage UV-C exposure may be aneffective nonchemical approach to supplement low temperature storage, maintain quality, and extend the postharvest life of Andeannaranjilla, uvilla, and morti?no fruit.