UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics
- Rodoni, Luis Maria
- Zaro, Maria Jose
- Hasperué, Héctor Joaquín
- Concellón, Analía
- Vicente, Ariel Roberto
DOIAbstract
In recent years there has been increased interest in the search of environmentally-friendly treatments that could complement the benefits of proper temperature management in vegetables. In this work we evaluated the effect of UV-C treatments on quality retention of fresh-cut red peppers. To select the most suitable treatment condition red peppers sticks (5×1cm) were UV-C irradiated (1.5; 3; 5; 6; 10 and 20kJm-2) in the inner (I), outer (O) or both fruit surfaces (I+O). UV-C treatments with 10kJm-2 I+O were the most effective to reduce spoilage and were used for further evaluations. The selected treatment caused no alterations in sugars, color, acidity or antioxidant capacity and markedly reduced decay, weight loss, softening and pectin solu...
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