Use of UV-C treatments to maintain quality and extend the shelf life of green fresh-cut bell pepper (Capsicum annuum L.).
The objective of this work was to select a Ultraviolet-C (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 °C. 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 °C for 7 or 12 d and assessed for physical and chemical analysis, and microbiological quality. UV-C-treated fruit showed lower exudates and shriveling than the control. UV exposure also reduced decay, tissue damage, and electrolyte leakage. After 12 d at 5 °C, UV-C irradiated peppers remained firmer and had higher resistance to deformation than the control. The UV-C treatments also reduced weight loss and pectin solubilization. UV-C exposure decreased the counts of mesophile bacteria and molds, and did not affect acidity or sugars. UV-C-treated fruit stored for 0 or 7 d at 5 °C did not show major differences in antioxidants from the control as measured against DPPH(•) or ABTS(•)⁺ radicals. Results suggest that UV-C exposure is useful to maintain quality of refrigerated fresh-cut green pepper.


CONCLUSIONS
Exposure to UV-C radiation before packing and refrigeration could be a useful nonchemical alternative to maintain quality and reduce postharvest losses in the fresh-cut industry.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CONICET-Facultad de Ciencias Exactas-UNLP, Calle 47 esq 116, La Plata, Buenos Aires CP 1900, Argentina.
Luis M
LM
Rodoni
Analía
A
Concellón
Alicia R
AR
Chaves
Ariel R
AR
Vicente
D000975:Antioxidants / Q000032:analysis; D002212:Capsicum / Q000254:growth & development / Q000382:microbiology / Q000528:radiation effects*; D055598:Chemical Phenomena; D004040:Dietary Carbohydrates / Q000032:analysis; D004307:Dose-Response Relationship, Radiation; D004573:Electrolytes / Q000032:analysis; D057140:Fast Foods / Q000032:analysis / Q000382:microbiology / Q000528:radiation effects*; D005514:Food Irradiation / Q000379:methods*; D018857:Food Packaging; D061353:Food Storage; D005638:Fruit / Q000254:growth & development / Q000382:microbiology / Q000528:radiation effects*; D005658:Fungi / Q000254:growth & development / Q000528:radiation effects; D006090:Gram-Negative Bacteria / Q000254:growth & development / Q000528:radiation effects; D006094:Gram-Positive Bacteria / Q000254:growth & development / Q000528:radiation effects; D006863:Hydrogen-Ion Concentration; D055595:Mechanical Phenomena; D010368:Pectins / Q000032:analysis / Q000737:chemistry; D011786:Quality Control; D012995:Solubility; D014466:Ultraviolet Rays
D000975:Antioxidants; D004040:Dietary Carbohydrates; D004573:Electrolytes; D010368:Pectins