Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
- Moreno, Carlota
- Andrade Cuvi, Maria Jose
- Zaro, Maria Jose
- Darré, Magalí
- Vicente, Ariel Roberto
- Concellón, Analía
DOIAbstract
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...
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