Artículo
Use of UV-C Treatments to Maintain Quality and Extend the Shelf Life of Green Fresh-cut Bell Pepper (Capsicum annuum L.)
Fecha de publicación:
10/2011
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Science
ISSN:
0022-1147
e-ISSN:
1750-3841
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The objective of this work was to select a ultraviolet (UV-C) treatment for fresh-cut mature green bell pepper, and to evaluate the effect of its combination with refrigeration on quality maintenance. Bell pepper sticks were treated with 0, 3, 10, or 20 kJ/m2 UV-C in the outer (O), inner (I), or both sides of the pericarp (I/O) and stored for 8 d at 10 ºC. During the first 5 d of storage, all UV-C treatments reduced deterioration as compared to the control. The treatment with 20 kJ/m2 I/O was the most effective to reduce deterioration, and was used for further evaluations. In a second group of experiments, mature green bell pepper sticks were treated with 20 kJ/m2 I/O, stored at 5 ºC for 7 or 12 d and assessed for physical and chemical analysis, and microbiological quality. UV-C-treated fruit showed lower exudates and shriveling than the control. UV exposure also reduced decay, tissue damage, and electrolyte leakage. After 12 d at 5 ºC, UV-C irradiated peppers remained firmer and had higher resistance to deformation than the control. The UV-C treatments also reduced weight loss and pectin solubilization. UV-C exposure decreased the counts of mesophile bacteria and molds, and did not affect acidity or sugars. UV-C-treated fruit stored for 0 or 7 d at 5 ºC did not show major differences in antioxidants from the control as measured against DPPH or ABTS radicals. Results suggest that UV-C exposure is useful to maintain quality of refrigerated fresh-cut green pepper.
Palabras clave:
Irradiation
,
Postharvest
,
Shelf life
,
Storage
,
Vegetables
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Rodoni, Luis Maria; Concellón, Analía; Chaves, Alicia Raquel; Vicente, Ariel Alejandro; Use of UV-C Treatments to Maintain Quality and Extend the Shelf Life of Green Fresh-cut Bell Pepper (Capsicum annuum L.); Wiley Blackwell Publishing, Inc; Journal of Food Science; 77; 6; 10-2011; 632-639
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