UV‐C Irradiation Delay the Browning of Fresh‐cut 'Fuji' apples

2022 ◽  
Author(s):  
Junwei Yuan ◽  
Haifen Wang ◽  
Yusheng Li ◽  
Lan Chen ◽  
Yanli Zheng ◽  
...  
Keyword(s):  
Fresh Cut ◽  
Uv C

Quality Changes of Fresh-Cut Watermelon During Storage as Affected by Cut Intensity and UV-C Pre-treatment

2021 ◽  
Vol 14 (3) ◽  
pp. 505-517
Author(s):  
Francisco Artés-Hernández ◽  
Pedro Antonio Robles ◽  
Perla A. Gómez ◽  
Alejandro Tomás-Callejas ◽  
Francisco Artés ◽  
...  
Keyword(s):  
Quality Changes ◽  
Fresh Cut ◽  
Pre Treatment ◽  
Uv C

UV-C irradiation inhibits surface discoloration and delays quality degradation of fresh-cut stem lettuce

LWT ◽  
2021 ◽  
pp. 111533
Author(s):  
Cong Han ◽  
Wenna Zhen ◽  
Qingmin Chen ◽  
Maorun Fu
Keyword(s):  
Quality Degradation ◽  
Fresh Cut ◽  
Uv C

scholarly journals UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries

2019 ◽  
Vol 156 ◽  
pp. 110945 ◽  
Author(s):  
Meilin Li ◽  
Xiaoan Li ◽  
Cong Han ◽  
Nana Ji ◽  
Peng Jin ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Fresh Cut ◽  
Uv C

Quality Improvement of Fresh-Cut Endive (Cichorium endivia L.) and Recycling of Washing Water by Low-Dose UV-C Irradiation

2016 ◽  
Vol 9 (12) ◽  
pp. 1979-1990 ◽  
Author(s):  
Florian Hägele ◽  
Simone Nübling ◽  
Ralf M. Schweiggert ◽  
Svenja Baur ◽  
Agnes Weiss ◽  
...  
Keyword(s):  
Quality Improvement ◽  
Low Dose ◽  
Cichorium Endivia ◽  
Fresh Cut ◽  
Uv C ◽  
Washing Water

scholarly journals Effect of UV-C Radiation on the Quality of Fresh-cut Pineapples

2012 ◽  
Vol 37 ◽  
pp. 113-119 ◽  
Author(s):  
Yong-Gui Pan ◽  
He Zu
Keyword(s):  
Fresh Cut ◽  
Uv C

Influence of a combined hot air and UV-C treatment on quality parameters of fresh-cut broccoli florets at 0 °C

2010 ◽  
Vol 45 (6) ◽  
pp. 1212-1218 ◽  
Author(s):  
Maria Laura Lemoine ◽  
Pedro Marcos Civello ◽  
Alicia Raquel Chaves ◽  
Gustavo Adolfo Martínez
Keyword(s):  
Quality Parameters ◽  
Hot Air ◽  
Fresh Cut ◽  
Uv C

Impact of UV-C light on safety and quality of fresh-cut melon

2011 ◽  
Vol 12 (1) ◽  
pp. 13-17 ◽  
Author(s):  
Lara Manzocco ◽  
Sara Da Pieve ◽  
Michela Maifreni
Keyword(s):  
Fresh Cut ◽  
Uv C

The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs

2012 ◽  
Vol 47 (9) ◽  
pp. 1842-1851 ◽  
Author(s):  
Marcela Schenk ◽  
Analía García Loredo ◽  
Silvia Raffellini ◽  
Stella Maris Alzamora ◽  
Sandra Guerrero
Keyword(s):  
Quality Parameters ◽  
Microbial Response ◽  
Fresh Cut ◽  
Uv C

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

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Carlota Moreno ◽  
María J. Andrade-Cuvi ◽  
María J. Zaro ◽  
Magali Darre ◽  
Ariel R. Vicente ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Phenolic Antioxidants ◽  
Low Temperature Storage ◽  
Tissue Integrity ◽  
Fresh Cut ◽  
Uv C ◽  
Fruit Storability ◽  
Temperature Storage ◽  
Microbiological Properties

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 kJ m−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m−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.

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