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

Table 2

Ascorbic acid, total phenolics, flavonoids, anthocyanins, and carotenoids in control and UV-C treated (12.5 kJ m⁻²) uvilla, naranjilla, and mortiño stored 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.

Antioxidant content	Storage time (d)	Uvilla		Naranjilla		Mortiño
		Control	12.5 kJ m^−2	Control	12.5 kJ m^−2	Control	12.5 kJ m^−2
Ascorbic acid (mg kg^−1)	0	523.0 ± 0.8	573.1 ± 1.5	472.1 ± 5.3	451.5 ± 7.1	153.9 ± 0.0	163.4 ± 2.4
	7	449.5 ± 0.9	489.4 ± 0.9	465.2 ± 8.2	456.5 ± 3.7	73.9 ± 0.2	83.2 ± 0.5
	14	395.4 ± 1.5	357.4 ± 5.8	431.9 ± 4.1	456.1 ± 14.6	47.1 ± 1.2	54.6 ± 0.4
	21	259.8 ± 1.8	243.5 ± 4.7	446.0 ± 6.1	439.7 ± 2.6	24.7 ± 1.0	32.8 ± 2.0
Phenolics (mg kg^−1)	0	388.7 ± 1.3	490.1 ± 0.8	378.9 ± 1.1	374.5 ± 1.1	5185.4 ± 32.6	5530.0 ± 11.1
	7	369.3 ± 0.5	440.3 ± 0.7	376.2 ± 1.4	361.7 ± 0.7	4911.6 ± 33.8	4914.5 ± 25.2
	14	330.8 ± 1.2	380.3 ± 3.9	382.6 ± 0.9	364.1 ± 0.4	4347.0 ± 26.4	4194.9 ± 13.4
	21	292.3 ± 0.8	325.9 ± 1.9	373.3 ± 0.4	341.7 ± 0.6	3727.2 ± 6.7	3566.1 ± 10.7
Flavonoids (mg kg^−1)	0	103.4 ± 0.3	102.6 ± 0.2	363.3 ± 1.3	328.4 ± 0.7	2572.2 ± 15.5	2755.8 ± 6.4
	7	101.2 ± 0.2	101.3 ± 0.3	352.6 ± 0.4	313.8 ± 0.7	2286.7 ± 20.9	2113.2 ± 2.2
	14	95.1 ± 0.2	90.7 ± 1.0	344.5 ± 0.3	311.3 ± 0.8	2367.9 ± 17.8	2485.5 ± 12.0
	21	89.5 ± 0.4	81.4 ± 0.3	368.8 ± 0.6	300.2 ± 0.7	2515.7 ± 17.8	2643.5 ± 9.9
Anthocyanin (mg kg^−1)	0	—	—	—	—	4776.3 ± 264.3	4905.7 ± 65.4
	7	—	—	—	—	4383.6 ± 627.4	4523.8 ± 236.4
	14	—	—	—	—	4065.54 ± 226.1	4525.9 ± 69.8
	21	—	—	—	—	3670.8 ± 424.7	4391.6 ± 207.8
Carotenoids (mg kg^−1)	0	16.9 ± 0.08	19.7 ± 0.06	16.77 ± 0.05	16.37 ± 0.01	—	—
	7	15.6 ± 0.07	17.3 ± 0.10	14.52 ± 0.05	13.77 ± 0.18	—	—
	14	14.6 ± 0.07	16.4 ± 0.02	16.31 ± 0.0.09	15.62 ± 0.07	—	—
	21	13.1 ± 0.11	14.9 ± 0.04	15.08 ± 0.05	14.03 ± 0.02	—	—