title: Effect of prestorage UV-A, -B, and -C radiation on fruit quality and anthocyanin of 'Duke' blueberries during cold storage.
abstract: Ultraviolet (UV)-A, -B, and -C were radiated to full-ripe blueberries (cv. 'Duke'), and their effects on fruit qualities and phytonutrients during subsequent cold storage were investigated. The blueberries were exposed to each UV light at 6 kJ/m(2) and then stored at 0 °C for 28 days. Weight loss and decay of the fruits after UV treatment were significantly decreased during the cold storage. The total phenolics and antioxidant activities of blueberries after UV-B and -C treatments were always higher than those of the control and UV-A treatment. Individual anthocyanins were markedly increased during the 3 h after the UV-B and -C treatments. The correlation matrix between total phenolics, anthocyanins, and antioxidant activity measured by the 2,2'-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) assay indicated a significantly close correlation with the individual anthocyanin contents. It was confirmed that the prestorage treatments of UV-B and -C increased the storability and phytochemical accumulation of the full-ripe 'Duke' blueberries during cold storage.
authors.affiliation: Department of Plant Science, Research Institute of Agriculture and Life Sciences, Seoul National University , Seoul 151-921, Korea.
authors.forename: Chau T T
authors.initials: CT
authors.lastname: Nguyen
authors.forename: Jeongyun
authors.initials: J
authors.lastname: Kim
authors.forename: Kil Sun
authors.initials: KS
authors.lastname: Yoo
authors.forename: Sooyeon
authors.initials: S
authors.lastname: Lim
authors.forename: Eun Jin
authors.initials: EJ
authors.lastname: Lee
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D029798:Blueberry Plants / Q000737:chemistry* / Q000528:radiation effects*; D061353:Food Storage; D005638:Fruit / Q000737:chemistry / Q000528:radiation effects; D010936:Plant Extracts / Q000032:analysis*; D014466:Ultraviolet Rays
chemical_list: D000872:Anthocyanins; D010936:Plant Extracts
keywords: anthocyanins; antioxidant; berries; postharvest; quality; ultraviolet lights