Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

MORENO CARLOTA; ANDRADE CUVI MARIA J; ZARO M. JOSE; DARRÉ MAGALI; VICENTE, ARIEL; CONCELLÓN ANALÍA

JOURNAL OF FOOD QUALITY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 2017

0146-9428

In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefitsof low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2) carambola slices showed reduced deterioration compared tocontrol fruit. Treatment with a dose of 12.5 kJ m−2 UV-C was more effective in maintaining quality and was selected for subsequentexperiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiologicalproperties. 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 exposurealso reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance evenafter 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruitbrowning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), butrather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity.