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

Autores
Moreno, Carlota; Andrade Cuvi, María José; Zaro, María José; Darré, Magalí; Vicente, Ariel Roberto; Concellón, Analía
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 higher phenolic 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.
Facultad de Ciencias Agrarias y Forestales (FCAF)
Materia
Ciencias Agrarias
carambola
low temperature storage
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/77100
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/77100
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut CarambolaMoreno, CarlotaAndrade Cuvi, María JoséZaro, María JoséDarré, MagalíVicente, Ariel RobertoConcellón, AnalíaCiencias Agrariascarambolalow temperature storageIn 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 higher phenolic 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.Facultad de Ciencias Agrarias y Forestales (FCAF)2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/77100enginfo:eu-repo/semantics/altIdentifier/doi/10.1155/2017/2548791info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:05:39Zoai:sedici.unlp.edu.ar:10915/77100Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:05:40.027SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
title Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
spellingShingle Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
Moreno, Carlota
Ciencias Agrarias
carambola
low temperature storage
title_short Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
title_full Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
title_fullStr Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
title_full_unstemmed Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
title_sort Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
dc.creator.none.fl_str_mv Moreno, Carlota
Andrade Cuvi, María José
Zaro, María José
Darré, Magalí
Vicente, Ariel Roberto
Concellón, Analía
author Moreno, Carlota
author_facet Moreno, Carlota
Andrade Cuvi, María José
Zaro, María José
Darré, Magalí
Vicente, Ariel Roberto
Concellón, Analía
author_role author
author2 Andrade Cuvi, María José
Zaro, María José
Darré, Magalí
Vicente, Ariel Roberto
Concellón, Analía
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Ciencias Agrarias
carambola
low temperature storage
topic Ciencias Agrarias
carambola
low temperature storage
dc.description.none.fl_txt_mv 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 higher phenolic 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.
Facultad de Ciencias Agrarias y Forestales (FCAF)
description 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 higher phenolic 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.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/77100
url http://sedici.unlp.edu.ar/handle/10915/77100
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1155/2017/2548791
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.22299

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