Potential use of UVC light for increasing nutraceutical quality in fresh-cut carrots of different root colors

VALERGA, LUCIA; GONZALES ROXANA E; PÉREZ M. BELÉN; CONCELLÓN, ANALÍA; CAVAGNARO PABLO F.

York

Congreso; III International Symposium on Carrot and Other Apiaceae; 2023

Since fresh-cut produce are more perishable than unprocessed vegetables, postharvest technologies that increase shelf-life and nutritional quality of the formers, are of great interest. In recent years, the use of UVC light in combination with fresh-cut processing has been shown to increase both postharvest conservation (due to the germicidal effect of UVC) and nutritional quality, particularly by means of increasing phenolic concentration and antioxidant capacity (AOX), in various vegetables including carrot. For carrots, in particular, increases of up to several folds in phenolics concentration and AOX have been reported. However, the extent of such effects vary widely depending of several factors, including the degree of processing, the intensity of the UVC light applied, the post-UVC treatment conservation conditions, the root color phenotype, and the cultivar. In addition, some root phenotypes seem to be more susceptible to tissue browning, after such stressors were applied. This work discusses recent results, by our group and others, on the potential of the UVC light for increasing nutraceutical value in fresh-cut carrots, considering the above factors which influence the effectiveness of this technology.