Use of UV-C Treatments to Maintain Quality and Extend the Shelf Life of Green Fresh-cut Bell Pepper (Capsicum annuum L.)
- Rodoni, Luis Maria
- Concellón, Analía
- Chaves, Alicia Raquel
- Vicente, Ariel Alejandro
DOIAbstract
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 anal...
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