UV-C Radiation on Fresh Cut Vegetables Quality

Brazilian Journal of Food Research

Rita de Cássia Mirela Resende Nassur¹  Rafaella Araújo Zambaldi Lima²  Ana Carolina Vilas Boas²  Luiz Carlos Oliveira Lima² 

[1] Universidade Federal de Lavras

关键词: UV-C;    Phenolic compounds;    PCA;    Vegetables;    Fresh cut;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

Fresh cut vegetables are products with convenience for consumers, but with a short shelf-life and lower levels of bioactive compounds, when compared to unprocessed vegetables. The aim of this study was to evaluate the influence of UV-C radiation on quality, phenolic compounds and antioxidant activity of different fresh cutted vegetables. Nine different vegetables (tomato, onion, bell pepper, zucchini, red cabbage, cauliflower, carrot, beets and potato) were minimally processed and the control and irradiated (UV-C - 4,10 KJ m2 ) treatments were placed in a cold room for 72 hours. The following parameters were evaluated: color (L*, a*, b*, Chroma and ºHue), total soluble solids, titratable acidity, antioxidant activity (DPPH and β-carotene methods) and total phenolics. The UV-C did not influenced the quality parameters, with no significant difference between treated and control samples in vegetables after irradiation process. Tests including microbiology analysis and quality during storage of vegetables after irradiation are suggested, since the quality parameters, desirable for consumers, were not influenced. 

【 授权许可】

Unknown