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Journal of Food Quality
Volume 2017, Article ID 2548791, 9 pages
https://doi.org/10.1155/2017/2548791
Research Article

Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

1Facultad de Ciencias de la Ingeniería, Universidad Tecnológica Equinoccial, Av. Occidental y Mariana de Jesús (Campus Occidental), EC170129 Quito, Ecuador
2CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos) (CCT La Plata CONICET-UNLP), Calle 47 y 116, 1900 La Plata, Argentina
3Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata (UNLP), Calle 60 y 119, 1900 La Plata, Argentina
4LIPA (Laboratorio de Investigación en Productos Agroindustriales), Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata (UNLP), Calle 60 y 119, 1900 La Plata, Argentina

Correspondence should be addressed to María J. Zaro; moc.liamtoh@61orazesojairam

Received 26 July 2016; Revised 22 November 2016; Accepted 12 December 2016; Published 15 January 2017

Academic Editor: Vicente M. Gómez-López

Copyright © 2017 Carlota Moreno et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4°C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), but rather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity.