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

Table 1

pH, soluble solids content, and titratable acidity in control and UV-C treated (12.5 kJ m⁻²) carambola slices stored for 0, 7, 14, and 21 d at 4°C. The values represent the mean ± standard error (). Different letters indicate differences on Fisher’s test ().

	Treatment	Time at 4°C (days)
		0	7	14	21
pH	Control	3.74 ± 0.04	3.68 ± 0.05	3.67 ± 0.05	3.57 ± 0.12
	UV-C	3.68 ± 0.09	3.69 ± 0.06	3.68 ± 0.13	3.67 ± 0.10
Soluble solids (% w/w)	Control	7.07 ± 0.12	7.05 ± 0.34	7.10 ± 0.10	6.80 ± 0.16
	UV-C	7.23 ± 0.25	7.20 ± 0.40	7.00 ± 0.10	7.13 ± 0.06
Acidity (g/100 g)	Control	0.38 ± 0.01	0.35 ± 0.01	0.33 ± 0.01	0.33 ± 0.02
	UV-C	0.39 ± 0.00	0.36 ± 0.01	0.33 ± 0.01	0.32 ± 0.02