Abstract
In order to explore the effect and the corresponding physiological mechanisms of UV-C irradiation on browning of fresh-cut apples, both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing. The browning index (BI) of slices was immediately measured, while other relevant physiological parameters were evaluated on quick-frozen samples during refrigerated storage. Results indicated that both pre- and post-processing UV-C treatments effectively delayed browning of apple slices; nevertheless, post-processing UV-C treatment was more efficient. BI significantly negatively correlated with non-enzymatic capacities, and activities of catalase, ascorbate peroxidase, and glutathione reductase (GR). BI was positively correlated with the contents of H2O2 and malondialdehyde (MDA). These findings suggested that UV-C treatment delayed browning of apple slices during cold storage by improving the antioxidant system. Post-processing UV-C treatment was more efficient than pre-processing. Practical applications UV-C treatment is a technique of preservation for fresh-cut fruits. It is widely applied in food processing and many other fields due to its convenience, safety, low cost, etc. In the present study, both pre- and post-processing UV-C (254 nm) irradiation for 5 min could (1) delay the browning of fresh-cut apple, (2) improve the polyphenol oxidase activity and reduce the phenylalanine ammonia-lyase (PAL) activity and total phenolic content (TPC), and (3) reduce the accumulation of H2O2 and malondialdehyde, and increase the antioxidant activities of fresh-cut apples. Thus, UV-C treatments maintain the fresh-cut quality of fresh-cut apple slices and extend their shelf life.
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Claims 10
Claim · model-written summary
Both pre- and post-processing UV-C treatments delayed browning of apple slices.
- Taxon
- apple
Malus domesticae0 - Treatment
- UV-C treatmentse1
- Outcome
- browninge1
- Direction
- delayede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing”
e1“both pre- and post-processing UV-C treatments effectively delayed browning of apple slices”
Claim · model-written summary
Post-processing UV-C treatment was more efficient than pre-processing.
- Taxon
- appleMalus domesticae0
- Treatment
- Post-processing UV-C treatmente2
- Outcome
- efficiente2
- Direction
- more efficiente2
- Comparator
- pre-processinge2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing”
e2“Post-processing UV-C treatment was more efficient than pre-processing”
Claim · model-written summary
Browning index was significantly negatively correlated with non-enzymatic antioxidant capacities.
- Taxon
- appleMalus domesticae0
- Outcome
- BIe3
- Direction
- negatively correlatede3
- Qualifier
- non-enzymatic capacitiese3
- Setting
- cold storagee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing”
e3“BI significantly negatively correlated with non-enzymatic capacities, and activities of catalase, ascorbate peroxidase, and glutathione reductase (GR)”
e4“during cold storage by improving the antioxidant system”
Claim · model-written summary
Browning index was significantly negatively correlated with catalase, ascorbate peroxidase and glutathione reductase activities.
- Taxon
- appleMalus domesticae0
- Gene
- catalase, ascorbate peroxidase, and glutathione reductasee3
- Outcome
- BIe3
- Direction
- negatively correlatede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing”
e3“BI significantly negatively correlated with non-enzymatic capacities, and activities of catalase, ascorbate peroxidase, and glutathione reductase (GR)”
Claim · model-written summary
Browning index was positively correlated with H2O2 and malondialdehyde contents.
- Taxon
- appleMalus domesticae0
- Compound
- H2O2e6
- Outcome
- BIe6
- Direction
- positively correlatede6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing”
e6“BI was positively correlated with the contents of H2O2 and malondialdehyde (MDA)”
Claim · model-written summary
UV-C treatment delays apple browning during cold storage by improving the antioxidant system.
- Taxon
- appleMalus domesticae0
- Outcome
- browninge1
- Qualifier
- improving the antioxidant systeme4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing”
e1“both pre- and post-processing UV-C treatments effectively delayed browning of apple slices”
e4“during cold storage by improving the antioxidant system”
Claim · model-written summary
UV-C treatment improved polyphenol oxidase activity of fresh-cut apple.
- Taxon
- appleMalus domesticae0
- Treatment
- UV-C treatmentse1
- Outcome
- polyphenol oxidase activitye2
- Direction
- improvee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing”
e1“both pre- and post-processing UV-C treatments effectively delayed browning of apple slices”
e2“improve the polyphenol oxidase activity”
Claim · model-written summary
UV-C treatment reduced phenylalanine ammonia-lyase activity and total phenolic content of fresh-cut apple.
- Taxon
- appleMalus domesticae0
- Treatment
- UV-C treatmentse1
- Outcome
- phenylalanine ammonia-lyase (PAL) activity and total phenolic contente3
- Direction
- reducee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing”
e1“both pre- and post-processing UV-C treatments effectively delayed browning of apple slices”
e3“reduce the phenylalanine ammonia-lyase (PAL) activity and total phenolic content (TPC)”
Claim · model-written summary
UV-C treatment reduced the accumulation of H2O2 and malondialdehyde in fresh-cut apple.
- Taxon
- appleMalus domesticae0
- Treatment
- UV-C treatmentse1
- Outcome
- accumulation of H2O2 and malondialdehydee5
- Direction
- reducee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing”
e1“both pre- and post-processing UV-C treatments effectively delayed browning of apple slices”
e5“reduce the accumulation of H2O2 and malondialdehyde”
Claim · model-written summary
UV-C treatment increased antioxidant activities of fresh-cut apple.
- Taxon
- appleMalus domesticae0
- Treatment
- UV-C treatmentse1
- Outcome
- antioxidant activitiese6
- Direction
- increasee6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing”
e1“both pre- and post-processing UV-C treatments effectively delayed browning of apple slices”
e6“increase the antioxidant activities of fresh-cut apples”
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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.