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.
J Food Sci. 2012 Jun;77(6):C632-9. doi: 10.1111/j.1750-3841.2012.02746.x.
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.
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.
本研究的目的是为新鲜切割成熟绿甜椒选择一种紫外线-C（UV-C）处理方法，并评估其与冷藏相结合对保持品质的效果。将甜椒棒用 0、3、10 或 20 kJ/m² 的 UV-C 在外皮（O）、内皮（I）或果皮两侧（I/O）进行处理，然后在 10°C 下贮藏 8 天。在贮藏的前 5 天，与对照相比，所有 UV-C 处理均能减缓劣变。O/I 侧用 20 kJ/m² 的处理对减缓劣变最有效，并用于进一步评价。在第二组实验中，用 20 kJ/m² O/I 对成熟绿甜椒棒进行处理，在 5°C 下贮藏 7 或 12 天，并进行物理化学分析和微生物质量评估。与对照相比，UV-C 处理的果实渗出物和皱缩较少。紫外线照射还降低了腐烂、组织损伤和电解质渗漏。在 5°C 下贮藏 12 天后，UV-C 处理的甜椒比对照更坚硬，变形阻力更高。UV-C 处理还减少了失重和果胶溶解。UV-C 暴露降低了中温细菌和霉菌的计数，但不影响酸度或糖度。在 5°C 下贮藏 0 或 7 天的 UV-C 处理果实与对照相比，DPPH(•)或 ABTS(•)⁺自由基的抗氧化剂含量没有显著差异。结果表明，在包装和冷藏前进行紫外线照射有助于保持冷藏新鲜切割绿椒的品质。
在包装和冷藏前进行紫外线辐射处理可能是一种有用的非化学替代方法，可以在新鲜切割工业中保持品质并减少采后损失。
