Effect of ultraviolet-C light dose on optical properties and compression behavior of fresh-cut apple

GÓMEZ, P.; ALZAMORA, S.M.; CASTRO M.A.; SALVATORI, D.

JOURNAL OF FOOD ENGINEERING

Elsevier

Lugar: Oxford; Año: 2010 vol. 98 p. 60 - 70

0260-8774

The present study was aimed to: 1) study the surface color change of fresh cut apple slices irradiated with UV-C at different dose levels (0-25 kJ/m2) and stored in refrigeration for 7 days,  2) explore the use of some pretreatments (hot water blanching, dipping into a solution containing ascorbic acid and calcium chloride) to minimize browning occurring during refrigerated storage of UV-C irradiated apple slices, and 3) examine compression behavior of  fresh-cut apples subjected to UV-C with or without pretreatments. The color and compression parameters were found to be dependent on UV-C dose, storage time and type of pretreatment. At the end of storage, samples exposed to only UV-C light turned darker (lower L* values) and less green (higher a* value) when compared to fresh-cut apple slices or to samples on day 0 and this effect was more pronounced at the greatest UV-C dose. Light microscopic images showed breakage of cellular membranes in UV-C treated samples which may explain the increase in browning of irradiated apples. Both pretreatments helped in maintaining the original color of apple slices after UV-C light exposure, although dipping in 1% w/v ascorbic acid–0.1% w/v calcium chloride for 5 min showed better color preservation effect than blanching and did not severely affect compression properties.