Kibar Hakan, Kibar Beyhan
Department of Seed Science and Technology, Faculty of Agriculture, Bolu Abant Izzet Baysal University, Bolu 14030, Türkiye.
Department of Horticulture, Faculty of Agriculture, Bolu Abant Izzet Baysal University, Bolu 14030, Türkiye.
Foods. 2025 Apr 16;14(8):1374. doi: 10.3390/foods14081374.
This study evaluates the effects of ultraviolet (UV) radiation (UVA, UVB, and UVC) on the postharvest quality and nutritional stability of fresh-cut spinach during cold storage. Spinach samples were exposed to UV treatments for 0, 5, or 10 min and stored at 4 ± 1 °C with 85 ± 5% relative humidity for up to 10 days. Weight loss, dry matter content, total soluble solids, electrical conductivity, pH, respiration rate, color parameters, ash content, and mineral composition were assessed. The results showed that UVB-treated spinach had the lowest weight loss (0.52%), compared to UVC-treated (0.75%) and control (0.82%) samples. The dry matter content was highest in UVB-treated samples (9.56%) and lowest in UVC-treated samples (8.62%). UVC exposure increased electrical conductivity (112 µS cm), indicating greater ion leakage. UVA and UVB treatments preserved the chlorophyll content (SPAD values of 34.5 and 37.0, respectively) and reduced the respiration rates. These physiological responses are indicative of delayed senescence and improved storage potential. UVB-treated samples retained higher potassium (4040 mg 100 g), calcium (1445 mg 100 g), and phosphorus (375 mg 100 g), while UVC-treated samples showed greater mineral loss. Hierarchical clustering analysis revealed distinct metabolic responses among UV treatments. This study provides a novel comparative assessment of UVA, UVB, and UVC effects on fresh-cut spinach, demonstrating UVB as the most effective non-chemical method for enhancing shelf life while preserving nutritional quality.
本研究评估了紫外线（UV）辐射（UVA、UVB和UVC）对冷藏期间鲜切菠菜采后品质和营养稳定性的影响。菠菜样品分别接受0、5或10分钟的紫外线处理，并在4±1°C、相对湿度85±5%的条件下储存长达10天。评估了重量损失、干物质含量、总可溶性固形物、电导率、pH值、呼吸速率、颜色参数、灰分含量和矿物质组成。结果表明，与UVC处理的样品（0.75%）和对照样品（0.82%）相比，UVB处理的菠菜重量损失最低（0.52%）。UVB处理的样品干物质含量最高（9.56%），UVC处理的样品最低（8.62%）。UVC照射增加了电导率（112 μS/cm），表明离子渗漏更多。UVA和UVB处理保留了叶绿素含量（SPAD值分别为34.5和37.0）并降低了呼吸速率。这些生理反应表明衰老延迟且储存潜力提高。UVB处理的样品保留了较高的钾（4040 mg/100 g）、钙（1445 mg/100 g）和磷（375 mg/100 g），而UVC处理的样品矿物质损失更大。层次聚类分析揭示了紫外线处理之间不同的代谢反应。本研究对UVA、UVB和UVC对鲜切菠菜的影响进行了新颖的比较评估，证明UVB是延长货架期同时保持营养品质的最有效的非化学方法。
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