Short UV-C treatment prevents prevents browning and extends the shelf-life of fresh-cut carambola

MORENO GUERRERO, C.; ANDRADE CUVI, M.J.; ZARO, MJ; DARRE, MAGALI; VICENTE, A.R; CONCELLÓN, A

JOURNAL OF FOOD QUALITY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 p. 1 - 9

0146-9428

In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJm−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJm−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higherphenolic antioxidants than control after 21 d at 4∘C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), but rather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity.