Abstract
UNLABELLED: 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. PRACTICAL APPLICATION: 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.
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Claims 11
Claim · model-written summary
All UV-C treatments reduced deterioration of fresh-cut bell pepper compared with the control during the first 5 days of storage.
Verbatim
t0“Bell Pepper”
e0“During the first 5 d of storage, all UV-C treatments reduced deterioration as compared to the control”
Claim · model-written summary
Treatment with 20 kJ/m² UV-C on the inner and outer pericarp was the most effective treatment in reducing deterioration of fresh-cut bell pepper.
Not reportedComparator
Verbatim
t0“Bell Pepper”
e1“The treatment with 20 kJ/m² I/O was the most effective to reduce deterioration”
Claim · model-written summary
UV-C treated fresh-cut bell pepper showed lower exudates and shriveling than the control.
Verbatim
t0“Bell Pepper”
e2“UV-C-treated fruit showed lower exudates and shriveling than the control”
Claim · model-written summary
UV exposure reduced decay, tissue damage and electrolyte leakage of fresh-cut bell pepper.
Verbatim
t0“Bell Pepper”
e2“UV-C-treated fruit showed lower exudates and shriveling than the control”
e3“UV exposure also reduced decay, tissue damage, and electrolyte leakage”
Claim · model-written summary
UV-C irradiated bell pepper remained firmer than the control after 12 days at 5 °C.
Verbatim
t0“Bell Pepper”
e5“After 12 d at 5 °C, UV-C irradiated peppers remained firmer and had higher resistance to deformation than the control”
Claim · model-written summary
UV-C irradiated bell pepper had higher resistance to deformation than the control after 12 days at 5 °C.
Verbatim
t0“Bell Pepper”
e5“After 12 d at 5 °C, UV-C irradiated peppers remained firmer and had higher resistance to deformation than the control”
Claim · model-written summary
The UV-C treatments reduced weight loss and pectin solubilization of fresh-cut bell pepper compared with the control.
Verbatim
t0“Bell Pepper”
e2“UV-C-treated fruit showed lower exudates and shriveling than the control”
e4“The UV-C treatments also reduced weight loss and pectin solubilization”
Claim · model-written summary
UV-C exposure decreased the counts of mesophile bacteria and molds on fresh-cut bell pepper.
- Taxon
- Bell Peppert0
- Treatment
- UV-C exposuree6
- Interactor
- mesophile bacteriae6other
- Second interactor
- moldse6other
- Outcome
- counts of mesophile bacteria and moldse6
- Direction
- decreasede6
Not reportedComparator
Verbatim
t0“Bell Pepper”
e6“UV-C exposure decreased the counts of mesophile bacteria and molds, and did not affect acidity or sugars”
Claim · model-written summary
UV-C exposure did not affect acidity or sugars of fresh-cut bell pepper.
Not reportedComparator
Verbatim
t0“Bell Pepper”
e6“UV-C exposure decreased the counts of mesophile bacteria and molds, and did not affect acidity or sugars”
Claim · model-written summary
UV-C-treated fresh-cut bell pepper stored for 0 or 7 days at 5 °C showed no major differences in antioxidants from the control.
Verbatim
t0“Bell Pepper”
e7“UV-C-treated fruit stored for 0 or 7 d at 5 °C did not show major differences in antioxidants from the control”
Claim · model-written summary
UV-C exposure is useful to maintain quality of refrigerated fresh-cut bell pepper as a nonchemical alternative.
Verbatim
t0“Bell Pepper”
e7“Results suggest that UV-C exposure is useful to maintain quality of refrigerated fresh-cut green pepper”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.