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

Table 1

Firmness, soluble solids content (SSC), titratable acidity, and pH in control and UV-C treated (12.5 kJ m⁻²) uvilla, naranjilla, and mortiño during storage at 6°C for 0, 7, 14, or 21 d. For each fruit, different letters between treatments show differences according to a Fisher test (). The mean ± standard error is shown.

Quality index	Storage time (d)	Uvilla		Naranjilla		Mortiño
		Control	12.5 kJ m^−2	Control	12.5 kJ m^−2	Control	12.5 kJ m^−2
Firmness (N)	0	7.9 ± 0.17	8.0 ± 0.10	18.1 ± 0.37	19.0 ± 0.55	—	—
	7	7.3 ± 0.11	6.7 ± 0.10	15.8 ± 0.59	18.5 ± 0.75	—	—
	14	6.8 ± 0.16	7.2 ± 0.21	13.3 ± 0.49	16.5 ± 0.62	—	—
	21	7.2 ± 0.16	7.1 ± 0.19	11.4 ± 0.83	15.5 ± 0.61	—	—
SSC (% w w^−1)	0	13.9 ± 0.13	14.1 ± 0.07	7.2 ± 0.44	7.3 ± 0.27	10.0 ± 0.0	9.8 ± 0.0
	7	15.2 ± 0.06	15.1 ± 0.05	7.8 ± 0.12	7.6 ± 0.24	9.0 ± 0.0	9.0 ± 0.0
	14	15.2 ± 0.09	16.4 ± 0.1	7.6 ± 0.24	7.9 ± 0.13	8.8 ± 0.02	9.0 ± 0.0
	21	16.6 ± 0.3	18.4 ± 0.85	8.5 ± 0.29	8.4 ± 0.36	9.0 ± 0.0	9.0 ± 0.0
Acidity (meq kg^−1)	0	328.1 ± 8.8	327.5 ± 9.0	365.0 ± 4.2	383.7 ± 4.2	197.5 ± 0.7	182.9 ± 0.0
	7	337.0 ± 10.5	327.5 ± 4.6	380.6 ± 2.9	383.7 ± 4.0	192.9 ± 0.6	195.0 ± 1.7
	14	338.4 ± 4.6	325.4 ± 7.7	375.6 ± 6.8	397.5 ± 7.8	192.9 ± 0.6	210.4 ± 1.1
	21	362.3 ± 19.3	355.5 ± 9.3	396.9 ± 12.0	391.3 ± 6.6	214.3 ± 0.0	214.3 ± 1.5
pH	0	3.73 ± 0.01	3.74 ± 0.01	3.19 ± 0.01	3.31 ± 0.10	2.85 ± 0.01	2.89 ± 0.01
	7	3.73 ± 0.02	3.70 ± 0.02	3.21 ± 0.04	3.20 ± 0.07	2.90 ± 0.01	2.85 ± 0.01
	14	3.79 ± 0.03	3.86 ± 0.04	3.27 ± 0.02	3.31 ± 0.02	2.85 ± 0.01	2.72 ± 0.01
	21	3.74 ± 0.01	3.74 ± 0.01	3.28 ± 0.08	3.29 ± 0.04	2.72 ± 0.01	2.73 ± 0.01