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Journal of Food Quality
Volume 2017, Article ID 4278795, 10 pages
Research Article

Improvement of the Antioxidant Properties and Postharvest Life of Three Exotic Andean Fruits by UV-C Treatment

1Facultad de Ciencias de la Ingeniería, Universidad Tecnológica Equinoccial, Campus Occidental, Av. Occidental y Mariana de Jesús, 170129 Quito, Ecuador
2Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata CONICET-UNLP, 47 Esq. 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
4Laboratorio de Investigación en Productos Agroindustriales (LIPA), Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, Calle 60 y 119, 1900 La Plata, Argentina

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

Received 27 July 2016; Accepted 19 October 2016; Published 12 January 2017

Academic Editor: Alejandro Hernández

Copyright © 2017 María J. Andrade-Cuvi 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.


Three Andean fruits naranjilla (Solanum quitoense Lam.), uvilla (Physalis peruviana L.), and mortiño (Vaccinium floribundum Kunth) were subjected to prestorage UV-C treatments (0, 8, or 12.5 kJ m−2) and evaluated weekly to select the most suitable dose for fruit quality maintenance during storage (21 days at 6°C). The highest dose retains quality through lower deterioration index for all three fruits and was selected to further analyze the effects on physicochemical and antioxidant properties during storage. UV-C exposure delayed softening in naranjilla and increased soluble solid content in uvilla. UV-C also improved the maintenance of antioxidant capacity (AC) in mortiño and uvilla. Overall, results indicate that short prestorage UV-C exposure may be an effective nonchemical approach to supplement low temperature storage, maintain quality, and extend the postharvest life of Andean naranjilla, uvilla, and mortiño fruit.