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UV Lighting in Horticulture: A Sustainable Tool for Improving Production Quality and Food Safety. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7010009] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Ultraviolet (UV) is a component of solar radiation that can be divided into three types defined by waveband: UV-A (315–400 nm), UV-B (280–315 nm), and UV-C (<280 nm). UV light can influence the physiological responses of plants. Wavelength, intensity, and exposure have a great impact on plant growth and quality. Interaction between plants and UV light is regulated by photoreceptors such as UV Resistance Locus 8 (UVR8) that enables acclimation to UV-B stress. Although UV in high doses is known to damage quality and production parameters, some studies show that UV in low doses may stimulate biomass accumulation and the synthesis of healthy compounds that mainly absorb UV. UV exposure is known to induce variations in plant architecture, important in ornamental crops, increasing their economic value. Abiotic stress induced by UV exposure increases resistance to insects and pathogens, and reduce postharvest quality depletion. This review highlights the role that UV may play in plant growth, quality, photomorphogenesis, and abiotic/biotic stress resistance.
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Forges M, Bardin M, Urban L, Aarrouf J, Charles F. Impact of UV-C Radiation Applied during Plant Growth on Pre- and Postharvest Disease Sensitivity and Fruit Quality of Strawberry. PLANT DISEASE 2020; 104:3239-3247. [PMID: 33026955 DOI: 10.1094/pdis-02-20-0306-re] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
Ultraviolet-C (UV-C) radiation is efficient in reducing the development of diseases in many species, including strawberry (Fragaria × ananassa). Several studies suggest that UV-C radiation is effective not only because of its disinfecting effect but also because it may stimulate plant defenses. In this study, the effect of preharvest UV-C radiation applied during strawberry cultivation on plant growth, fruit quality, and susceptibility to major fungal diseases such as gray mold, powdery mildew, and soft rot was evaluated. UV-C treatments had an impact on flowering initiation and fruit development. Flowering occurred earlier for UV-C-treated plants than for nontreated plants. At harvest, a larger amount of fruit was produced by treated plants despite their slight decrease in leaf area. UV-C treatment did not improve strawberry shelf life but did not alter the physical integrity of strawberry fruit. Natural infection of leaves to powdery mildew and of fruit to Rhizopus spp. strongly decreased in response to UV-C treatment.
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Affiliation(s)
- M Forges
- Unité Mixte de Recherche Qualisud, Laboratoire de Physiologie des fruits et Légumes, Université d'Avignon, 301 Rue Baruch de Spinoza, BP2139-84916, Avignon, France
| | - M Bardin
- INRAE, Pathologie Végétale, F-84140, Montfavet, France
| | - L Urban
- Unité Mixte de Recherche Qualisud, Laboratoire de Physiologie des fruits et Légumes, Université d'Avignon, 301 Rue Baruch de Spinoza, BP2139-84916, Avignon, France
| | - J Aarrouf
- Unité Mixte de Recherche Qualisud, Laboratoire de Physiologie des fruits et Légumes, Université d'Avignon, 301 Rue Baruch de Spinoza, BP2139-84916, Avignon, France
| | - F Charles
- Unité Mixte de Recherche Qualisud, Laboratoire de Physiologie des fruits et Légumes, Université d'Avignon, 301 Rue Baruch de Spinoza, BP2139-84916, Avignon, France
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3
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Leneveu-Jenvrin C, Charles F, Barba FJ, Remize F. Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables. Crit Rev Food Sci Nutr 2019; 60:2837-2855. [PMID: 31547681 DOI: 10.1080/10408398.2019.1664979] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Fruit and vegetables are an important part of human diets and provide multiple health benefits. However, due to the short shelf-life of fresh and minimally-processed fruit and vegetables, significant losses occur throughout the food distribution chain. Shelf-life extension requires preserving both the quality and safety of food products. The quality of fruit and vegetables, either fresh or fresh-cut, depends on many factors and can be determined by analytical or sensory evaluation methods. Among the various technologies used to maintain the quality and increase shelf-life of fresh and minimally-processed fruit and vegetables, biological control is a promising approach. Biological control refers to postharvest control of pathogens using microbial cultures. With respect to application of biological control for increasing the shelf-life of food, the term biopreservation is favored, although the approach is identical. The methods for screening and development of biocontrol agents differ greatly according to their intended application, but the efficacy of all current approaches following scale-up to commercial conditions is recognized as insufficient. The combination of biological and physical methods to maintain quality has the potential to overcome the limitations of current approaches. This review compares biocontrol and biopreservation approaches, alone and in combination with physical methods. The recent increase in the use of meta-omics approaches and other innovative technologies, has led to the emergence of new strategies to increase the shelf-life of fruit and vegetables, which are also discussed herein.
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Affiliation(s)
- Charlène Leneveu-Jenvrin
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
| | - Florence Charles
- QualiSud, Université d'Avignon, CIRAD, Université Montpellier, Montpellier SupAgro, Université de La Réunion, Avignon, France
| | - Francisco J Barba
- Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Universitat de València, Burjassot, València, Spain
| | - Fabienne Remize
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
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UYAR GEÖZER, UYAR B. Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rot. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.04618] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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5
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Zhou D, Wang Z, Tu S, Chen S, Peng J, Tu K. Effects of cold plasma, UV‐C or aqueous ozone treatment on
Botrytis cinerea
and their potential application in preserving blueberry. J Appl Microbiol 2019; 127:175-185. [DOI: 10.1111/jam.14280] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 03/18/2019] [Accepted: 04/04/2019] [Indexed: 12/28/2022]
Affiliation(s)
- D. Zhou
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Z. Wang
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - S. Tu
- Medical Sciences Division University of Oxford Oxford UK
- Sydney Medical School The University of Sydney Sydney NSW Australia
| | - S. Chen
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - J. Peng
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - K. Tu
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
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6
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Cyclic low dose UV-C treatments retain strawberry fruit quality more effectively than conventional pre-storage single high fluence applications. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.050] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Effect of controlled-release chlorine dioxide on the quality and safety of cherry/grape tomatoes. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.06.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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S. Mohamed NT, Ding P, Kadir J, M. Ghazali H. Potential of UVC germicidal irradiation in suppressing crown rot disease, retaining postharvest quality and antioxidant capacity of Musa AAA "Berangan" during fruit ripening. Food Sci Nutr 2017; 5:967-980. [PMID: 28948014 PMCID: PMC5608978 DOI: 10.1002/fsn3.482] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2017] [Revised: 03/09/2017] [Accepted: 03/12/2017] [Indexed: 11/16/2022] Open
Abstract
Crown rot caused by fungal pathogen is the most prevalent postharvest disease in banana fruit that results significant economic losses during transportation, storage, and ripening period. Antifungal effects of ultraviolet C (UVC) irradiation at doses varied from 0.01 to 0.30 kJ m-2 were investigated in controlling postharvest crown rot disease, maintenance of fruit quality, and the effects on antioxidant capacity of Berangan banana fruit during ripening days at 25 ± 2°C and 85% RH. Fruits irradiated with 0.30 kJ m-2 exhibited the highest (i.e., 62.51%) reduction in disease severity. However, the application of UVC at all doses caused significant browning damages on fruit peel except the dose of 0.01 kJ m-2. This dose synergistically reduced 46.25% development of postharvest crown and did not give adverse effects on respiration rate, ethylene production, weight loss, firmness, color changes, soluble solids concentration, titratable acidity, and pH in banana as compared to the other treatments and control. Meanwhile, the dose also enhanced a significant higher level of total phenolic content, FRAP, and DPPH values than in control fruits indicating the beneficial impact of UVC in fruit nutritional quality. The results of scanning electron micrographs confirmed that UVC irradiation retarded the losses of wall compartments, thereby maintained the cell wall integrity in the crown tissue of banana fruit. The results suggest that using 0.01 kJ m-2 UVC irradiation dose as postharvest physical treatment, the crown rot disease has potential to be controlled effectively together with maintaining quality and antioxidant of banana fruit.
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Affiliation(s)
| | - Phebe Ding
- Department of Crop ScienceFaculty of AgricultureUniversiti Putra MalaysiaSerdangSelangorMalaysia
| | - Jugah Kadir
- Department of Plant ProtectionFaculty of AgricultureUniversiti Putra MalaysiaSerdangSelangorMalaysia
| | - Hasanah M. Ghazali
- Department of Food ScienceFaculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangSelangorMalaysia
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9
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Mditshwa A, Magwaza LS, Tesfay SZ, Mbili NC. Effect of ultraviolet irradiation on postharvest quality and composition of tomatoes: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3025-3035. [PMID: 28974786 PMCID: PMC5603004 DOI: 10.1007/s13197-017-2802-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/31/2017] [Accepted: 08/10/2017] [Indexed: 01/03/2023]
Abstract
Ultraviolet (UV) irradiation has recently emerged as a possible alternative to currently used postharvest phytosanitary treatments. Research has also highlighted other benefits associated with UV irradiation in postharvest technology. This review presents the effects of UV irradiation on postharvest and nutritional quality of tomatoes. The application of UV irradiation on tomatoes is discussed including its effect on biological (respiration rate, ethylene production and microbial growth), physico-chemical (firmness, colour, total soluble solids and titratable acidity) and nutritional (vitamins, carotenoids, phenolic and antioxidants) quality. UV-treated tomatoes have shown resistance to microbial growth and decay. Although UV irradiation reduces the loss of vitamin C during storage, the loss of vitamin E remains a concern. UV treatments lead to higher antioxidant capacity, flavonoids and phenolic content. UV irradiation significantly reduced carotenoids in certain cultivars. Based on the literature reviewed, the success of UV irradiation treatments is cultivar-dependent. While improved retention of phytochemicals has been reported in UV-C treated fruit, increased losses have been reported in certain cultivars. Research efforts on the development of cultivar-specific UV irradiation protocols are warranted. The effect of harvest maturity and seasonal differences in the efficacy of UV treatments is required to be investigated.
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Affiliation(s)
- Asanda Mditshwa
- Department of Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
| | - Lembe Samukelo Magwaza
- Department of Crop Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
| | - Samson Zeray Tesfay
- Department of Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
| | - Nokwazi Carol Mbili
- Department of Plant Pathology, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
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10
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Nigro F, Ippolito A. UV-C light to reduce decay and improve quality of stored fruit and vegetables: a short review. ACTA ACUST UNITED AC 2016. [DOI: 10.17660/actahortic.2016.1144.43] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Guerrero-Beltr·n JA, Barbosa-C·novas GV. Advantages and Limitations on Processing Foods by UV Light. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013204044359] [Citation(s) in RCA: 422] [Impact Index Per Article: 52.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Fresh food products can be processed using UV light as a germicidal medium to reduce the food-borne microbial load. Water has been treated with UV light to obtain drinking water for quite some time. Pumpable fruit and vegetable products are generally very suitable for processing by UV light to reduce the microbial load. Today, most of these products are pasteurised to obtain microbiologically safe and nutritious products. However, pasteurisation can change the taste and flavour of such products because of the temperature and processing time. Juices from different sources can be treated by exposure to UV light at different doses. On the other hand, variables such as flow rate, exposure time, type of fruit product, juice colour and juice composition, among other variables, need to be studied to obtain fruit products with reduced microbial load, increased shelf life and adequate sensory and nutritional characteristics. Reduction of microbial load through UV light application as a disinfection medium for food products other than liquids is also being studied. Moreover, UV technology could be a source for pasteurisation of liquids, or disinfection of solid foods as an alternative technology, instead of thermal treatment or application of antimicrobial compounds.
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Affiliation(s)
- J. A. Guerrero-Beltr·n
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164–6120, USA
| | - G. V. Barbosa-C·novas
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164–6120, USA
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12
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Urban L, Charles F, de Miranda MRA, Aarrouf J. Understanding the physiological effects of UV-C light and exploiting its agronomic potential before and after harvest. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2016; 105:1-11. [PMID: 27064192 DOI: 10.1016/j.plaphy.2016.04.004] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 03/30/2016] [Accepted: 04/03/2016] [Indexed: 05/01/2023]
Abstract
There is an abundant literature about the biological and physiological effects of UV-B light and the signaling and metabolic pathways it triggers and influences. Much less is known about UV-C light even though it seems to have a lot of potential for being effective in less time than UV-B light. UV-C light is known since long to exert direct and indirect inhibitory and damaging effects on living cells and is therefore commonly used for disinfection purposes. More recent observations suggest that UV-C light can also be exploited to stimulate the production of health-promoting phytochemicals, to extent shelf life of fruits and vegetables and to stimulate mechanisms of adaptation to biotic and abiotic stresses. Clearly some of these effects may be related to the stimulating effect of UV-C light on the production of reactive oxygen species (ROS) and to the stimulation of antioxidant molecules and mechanisms, although UV-C light could also trigger and regulate signaling pathways independently from its effect on the production of ROS. Our review clearly underlines the high potential of UV-C light in agriculture and therefore advocates for more work to be done to improve its efficiency and also to increase our understanding of the way UV-C light is perceived and influences the physiology of plants.
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Affiliation(s)
- Laurent Urban
- Unité Mixte de Recherche Qualisud, Laboratoire de Physiologie des Fruits et Légumes, Université d'Avignon et des Pays de Vaucluse, 301 rue Baruch de Spinoza, BP 2139 - 84916, Avignon cedex 9, France.
| | - Florence Charles
- Unité Mixte de Recherche Qualisud, Laboratoire de Physiologie des Fruits et Légumes, Université d'Avignon et des Pays de Vaucluse, 301 rue Baruch de Spinoza, BP 2139 - 84916, Avignon cedex 9, France
| | - Maria Raquel Alcântara de Miranda
- Laboratório de Fisiologia e Bioquímica de Frutos, Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Av. Mr. Hull 2297 Bl. 907, Campus do Pici, CEP 60455-760, Fortaleza, CE, Brazil
| | - Jawad Aarrouf
- Unité Mixte de Recherche Qualisud, Laboratoire de Physiologie des Fruits et Légumes, Université d'Avignon et des Pays de Vaucluse, 301 rue Baruch de Spinoza, BP 2139 - 84916, Avignon cedex 9, France
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13
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Lim W, Harrison MA. Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.01.043] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Gutiérrez DR, Chaves AR, Rodríguez SDC. Use of UV-C and Gaseous Ozone as Sanitizing Agents for Keeping the Quality of Fresh-Cut Rocket (Eruca sativa mill). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12968] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Diego R. Gutiérrez
- Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE-CONICET), Facultad de Agronomía y Agroindustria, Universidad Nacional de Santiago del Estero. RN 9; Km 1125, Villa El Zanjón Santiago del Estero CP 4206 Argentina
| | - Alicia R. Chaves
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos, UNLP-CONICET, 47 y 116, Facultad de Ciencias Exactas, UNLP; 47 y 115 La Plata Argentina
| | - Silvia Del C. Rodríguez
- Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE-CONICET), Facultad de Agronomía y Agroindustria, Universidad Nacional de Santiago del Estero. RN 9; Km 1125, Villa El Zanjón Santiago del Estero CP 4206 Argentina
- Instituto de Ciencia y Tecnología de Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero; Santiago del Estero Argentina
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George DS, Razali Z, Santhirasegaram V, Somasundram C. Effect of postharvest ultraviolet-C treatment on the proteome changes in fresh cut mango (Mangifera indica L. cv. Chokanan). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2851-2860. [PMID: 26350493 DOI: 10.1002/jsfa.7454] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 09/03/2015] [Accepted: 09/04/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Postharvest treatments of fruits using techniques such as ultraviolet-C have been linked with maintenance of the fruit quality as well as shelf-life extension. However, the effects of this treatment on the quality of fruits on a proteomic level remain unclear. This study was conducted in order to understand the response of mango fruit to postharvest UV-C irradiation. RESULTS Approximately 380 reproducible spots were detected following two-dimensional gel electrophoresis. Through gel analysis, 24 spots were observed to be differentially expressed in UV-C treated fruits and 20 were successfully identified via LCMS/MS. Postharvest UV-C treatment resulted in degradative effects on these identified proteins of which 40% were related to stress response, 45% to energy and metabolism and 15% to ripening and senescence. In addition, quality and shelf-life analysis of control and irradiated mangoes was evaluated. UV-C was found to be successful in retention of quality and extension of shelf-life up to 15 days. Furthermore, UV-C was also successful in increasing antioxidants (total flavonoid, reducing power and ABTS scavenging activity) in mangoes. CONCLUSION This study provides an overview of the effects of UV-C treatment on the quality of mango on a proteomic level as well as the potential of this treatment in shelf-life extension of fresh-cut fruits. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Dominic Soloman George
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Zuliana Razali
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Vicknesha Santhirasegaram
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Chandran Somasundram
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
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16
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Postharvest UV-C treatment of tomato fruits: Changes in simple sugars and organic acids contents during storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.055] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Gündüz GT, Juneja VK, Pazır F. Application of ultraviolet-C light on oranges for the inactivation of postharvest wound pathogens. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.04.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Trivittayasil V, Nashiro K, Tanaka F, Hamanaka D, Uchino T. Inactivation Characteristics and Modeling of Mold Spores by UV-C Radiation Based on Irradiation Dose. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.365] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Kohei Nashiro
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
| | - Fumihiko Tanaka
- Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
| | - Daisuke Hamanaka
- Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
| | - Toshitaka Uchino
- Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
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19
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Manzocco L, Nicoli MC. Surface Processing: Existing and Potential Applications of Ultraviolet Light. Crit Rev Food Sci Nutr 2014; 55:469-84. [DOI: 10.1080/10408398.2012.658460] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Mukhopadhyay S, Ukuku D, Juneja V, Fan X. Effects of UV-C treatment on inactivation of Salmonella enterica and Escherichia coli O157:H7 on grape tomato surface and stem scars, microbial loads, and quality. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.03.027] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Gündüz GT, Pazir F. Inactivation of Penicillium digitatum and Penicillium italicum under in vitro and in vivo conditions by using UV-C light. J Food Prot 2013; 76:1761-6. [PMID: 24112577 DOI: 10.4315/0362-028x.jfp-12-511] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, the effects of UV-C on two of the main wound pathogens of citrus fruits, Penicillium digitatum and Penicillium italicum, were investigated with different inoculation methods in vitro and on oranges. P. digitatum and P. italicum spores were inoculated onto the surface of potato dextrose agar or oranges using spread, spot, wound, and piercing inoculation methods. UV-C treatment for 1 min from a working distance of 8 cm reduced the numbers of P. italicum and P. digitatum by about 3.9 and 5.3 log units, respectively, following spread inoculation under in vitro conditions. Significant reductions were obtained after 1-min UV-C treatments of the tested fungi following inoculation using the spread and spot methods. With inoculation by the wound and piercing methods, the tested spores were not inactivated completely even after 10- and 20-min treatment times, respectively. The application of UV-C (7.92 kJ m(-2)) on oranges reduced the percentage of oranges infected at least threefold compared with the rate of infection in the untreated control samples. UV-C irradiation could effectively inactivate spores of P. italicum and P. digitatum inoculated by the spread plate and spot inoculation methods under in vitro and in vivo conditions. On the other hand, because of the low penetration ability of UV-C light, the tested fungi were not completely inactivated following inoculation with the wound and piercing methods. UV-C treatment has potential for use in surface decontamination of citrus fruits.
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Affiliation(s)
- Gülten Tıryakı Gündüz
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey;,
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22
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Liu C, Jahangir MM, Ying T. Alleviation of chilling injury in postharvest tomato fruit by preconditioning with ultraviolet irradiation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:3016-3022. [PMID: 22549412 DOI: 10.1002/jsfa.5717] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2011] [Revised: 09/15/2011] [Accepted: 03/26/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND Tomato fruit is usually stored at low temperatures for delayed ripening and extended shelf life. However, tomato fruit is susceptible to chilling injury when exposed to low temperatures. In this study, the potential effects of preconditioning with UV-C or UV-B irradiation on chilling injury of postharvest tomato fruit were investigated. RESULTS Mature-green tomato fruit were exposed to 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiation and stored for 20 days at 2 °C and subsequently 10 days at 20 °C. UV irradiation was effective in reducing chilling injury index and delaying ethylene peak. Furthermore, UV irradiation preserved storage quality as manifested by reduced weight loss, better retention of firmness, and higher contents of total soluble solids, soluble protein and soluble sugar during subsequent storage at 20 °C. UV-C irradiation significantly delayed the development of the red colour after 10 days of storage at 20 °C. On the other hand, UV irradiation decreased total phenolics content and antioxidant capacity, suggesting possibly reduced stress response to low temperature resulted from enhanced physiological adaptation by UV preconditioning. CONCLUSION Our results suggest that preconditioning with UV-C or UV-B irradiation in appropriate doses had a positive effect on alleviating chilling injury in postharvest tomato fruit.
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Affiliation(s)
- Changhong Liu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, PR China
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Bravo S, García-Alonso J, Martín-Pozuelo G, Gómez V, Santaella M, Navarro-González I, Periago MJ. The influence of post-harvest UV-C hormesis on lycopene, β-carotene, and phenolic content and antioxidant activity of breaker tomatoes. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.018] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Liu C, Cai L, Han X, Ying T. Temporary effect of postharvest UV-C irradiation on gene expression profile in tomato fruit. Gene 2011; 486:56-64. [PMID: 21787852 DOI: 10.1016/j.gene.2011.07.001] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2011] [Revised: 07/01/2011] [Accepted: 07/07/2011] [Indexed: 11/26/2022]
Abstract
To obtain an overall view on gene expression during the early stage (24 h) of tomato fruit in response to postharvest UV-C irradiation (4 kJ/m(2)), we performed a microarray analysis by using Affymetrix Tomato Genechip. The results showed that 274 and 403 genes were up- or down-regulated, respectively, more than two folds in postharvest tomato fruit irradiated with UV-C as compared with that in control fruit. The up-regulated genes mainly involve in signal transduction, defense response and metabolism. Conversely, genes related to cell wall disassembly, photosynthesis and lipid metabolism were generally down-regulated. These results opened ways to probe into the molecular mechanisms of the effects of postharvest UV-C irradiation on increased disease resistance, delayed softening, better quality maintenance and prolonged postharvest life in tomato fruit.
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Affiliation(s)
- Changhong Liu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, PR China
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Huang CH, Chen TM, Cheng BM. Luminescence Investigation on Ultraviolet-Emitting Rare-Earth-Doped Phosphors Using Synchrotron Radiation. Inorg Chem 2011; 50:6552-6. [DOI: 10.1021/ic2001877] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chien-Hao Huang
- Phosphors Research Laboratory and Department of Applied Chemistry, National Chiao Tung University, Hsinchu 30010, Taiwan
| | - Teng-Ming Chen
- Phosphors Research Laboratory and Department of Applied Chemistry, National Chiao Tung University, Hsinchu 30010, Taiwan
| | - Bing-Ming Cheng
- National Synchrotron Radiation Research Center, Hsinchu Science Park, Hsinchu 30076, Taiwan
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Li J, Zhang Q, Cui Y, Yan J, Cao J, Zhao Y, Jiang W. Use of UV-C Treatment to Inhibit the Microbial Growth and Maintain the Quality of Yali Pear. J Food Sci 2010; 75:M503-7. [DOI: 10.1111/j.1750-3841.2010.01776.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Jagadeesh SL, Charles MT, Gariepy Y, Goyette B, Raghavan GSV, Vigneault C. Influence of Postharvest UV-C Hormesis on the Bioactive Components of Tomato during Post-treatment Handling. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0259-y] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Liu L, Zabaras D, Bennett L, Aguas P, Woonton B. Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.042] [Citation(s) in RCA: 101] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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González-Aguilar GA, Wang CY, Buta JG, Krizek DT. Use of UV-C irradiation to prevent decay and maintain postharvest quality of ripe ‘Tommy Atkins’ mangoes. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2001.00522.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bassetto E, Amorim L, Benato EA, Gonçalves FP, Lourenço SA. Efeito da irradiação UV-C no controle da podridão parda (Monilinia fructicola) e da podridão mole (Rhizopus stolonifer) em pós-colheita de pêssegos. ACTA ACUST UNITED AC 2007. [DOI: 10.1590/s0100-41582007000500004] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Este trabalho teve por objetivo avaliar o efeito da irradiação UV-C no controle in vitro de Monilinia fructicola e Rhizopus stolonifer e no controle das doenças causadas por estes fungos em pêssegos inoculados com ferimento. No experimento in vitro, avaliou-se o crescimento micelial dos fungos em meio BDA após a exposição nas doses de UV-C de 0, 0,26, 0,52, 1,04, 3,13, 5,22, 10,44, 15,66, e 31,32 kJ.m-2 num equipamento com quatro lâmpadas com taxa de fluência de 1,74 mW.cm-2. Nos experimentos in vivo, os frutos foram tratados com irradiação UV-C de forma protetora e curativa. No tratamento protetor, os frutos foram expostos a 1,04 kJ.m-2 por 1 min. e foram inoculados imediatamente após e 16, 24 e 40 h após. No tratamento curativo, os frutos foram inoculados, incubados e irradiados com doses de UV-C de 0, 1,04, 5,22, 10,44, 15,66 e 31,32 kJ.m². Avaliou-se a incidência das doenças e a severidade da podridão parda. No experimento in vitro, apenas as doses aplicadas durante 1 e 10 min. de exposição reduziram o crescimento micelial de M. fructicola enquanto que a aplicação da luz UV-C entre 10-15 minutos reduziu o crescimento micelial de R. stolonifer e a dose aplicada durante 30 minutos inibiu completamente o crescimento micelial deste fungo. Não houve efeito protetor da luz UV-C no controle das doenças. Não houve controle curativo da podridão parda. A irradiação UV-C foi eficiente no controle curativo da podridão mole e o tempo de exposição de 10 min. foi o que apresentou melhor resultado.
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Allende A, McEvoy JL, Luo Y, Artes F, Wang CY. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce. Food Microbiol 2006; 23:241-9. [PMID: 16943010 DOI: 10.1016/j.fm.2005.04.009] [Citation(s) in RCA: 156] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2004] [Revised: 04/26/2005] [Accepted: 04/26/2005] [Indexed: 11/17/2022]
Abstract
The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, Pantoea, Pseudomonas, Rahnela, Salmonella, Serratia and Yersinia) were tested in vitro. Most of the bacterial strains were inhibited with the minimum dose (30 J m(-2)). Erwinia carotovora, Leuconostoc carnosum, Salmonella typhimurium, and Yersinia aldovae were the most resistant strains requiring a UV-C dose of 85 J m(-2) to completely inhibit growth. An in vivo study consisted of treating minimally processed 'Red Oak Leaf' lettuce (Lactuca sativa) with UV-C at three radiation doses (1.18, 2.37 and 7.11 kJ m(-2)) on each side of the leaves and storing the product under passive MAP conditions at 5 degrees C for up to 10 days. The gas composition inside packages varied significantly among the treatments, with CO2 concentrations positively and O2 concentrations negatively correlating with the radiation dose. All the radiation doses were effective in reducing the natural microflora of the product, although the highest doses showed the greatest microbial inhibitions. Taking into account the microbial limit set by Spanish legislation [Boletín Oficial del Estado (BOE), 2001. Normas de higiene para la elaboración, distribución y comercio de comidas preparadas, Madrid, Spain, Real Decreto 3484/2000, pp. 1435-1441], all UV-C treatments extended the shelf-life of the product. However, the 7.11 kJ m(-2) dose induced tissue softening and browning after 7 days of storage at 5 degrees C. Therefore, the use of two sided UV-C radiation, at the proper dose, is effective in reducing the natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.
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Affiliation(s)
- Ana Allende
- Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 4195, 30080 Murcia, Spain
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Yaun BR, Sumner SS, Eifert JD, Marcy JE. Inhibition of pathogens on fresh produce by ultraviolet energy. Int J Food Microbiol 2004; 90:1-8. [PMID: 14672825 DOI: 10.1016/s0168-1605(03)00158-2] [Citation(s) in RCA: 147] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Ultraviolet energy at a wavelength of 253.7 nm (UVC) was investigated for its bactericidal effects on the surface of Red Delicious apples, leaf lettuce and tomatoes inoculated with cultures of Salmonella spp. or Escherichia coli O157:H7. Inoculated samples were subjected to different doses ranging from 1.5 to 24 mW/cm(2) of UVC and enumerated on tryptic soy agar plus 0.05 g/l nalidixic acid to determine effective log reductions of microbial populations. UVC applied to apples inoculated with E. coli O157:H7 resulted in the highest log reduction of approximately 3.3 logs at 24 mW/cm(2). Lower log reductions were seen on tomatoes inoculated with Salmonella spp. (2.19 logs) and green leaf lettuce inoculated with both Salmonella spp. and E. coli O157:H7 (2.65 and 2.79, respectively). No significant statistical difference (p>0.05) was seen in the ability of UVC to inactivate a higher population of either Salmonella spp. or E. coli O157:H7 on the surface of green leaf lettuce. No significant difference was seen among the use of different doses applied to the surface of fresh produce for reduction of E. coli O157:H7 or Salmonella spp. (p>0.05). The use of UVC may prove to be beneficial in protecting the safety of fruits and vegetables in conjunction with Good Agricultural Practices and Good Manufacturing Practices.
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Affiliation(s)
- Brian R Yaun
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061, USA.
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Allende A, Artés F. Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce. Lebensm Wiss Technol 2003. [DOI: 10.1016/s0023-6438(03)00100-2] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Maneerat C, Hayata Y, Muto N, Kuroyanagi M. Investigation of UV-A light irradiation on tomato fruit injury during storage. J Food Prot 2003; 66:2168-70. [PMID: 14627302 DOI: 10.4315/0362-028x-66.11.2168] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We investigated the effect of UV-A light (wavelength 315 to 400 nm) irradiation during storage on tomato fruit injury. Mature green tomato fruit (cv. House Momotaro) were exposed to UV-A at doses of 0.02, 0.5, and 2 mW x cm(-2) throughout storage at 25 degrees C. The physiological disorders, fruit ripening, superoxide dismutase (SOD) activity, and increases in fruit temperature were evaluated. All UV-A-irradiated and nonirradiated tomatoes developed a full red color at the same time (2 weeks). Irradiated fruit ripened normally, and exposure of tomato fruits to UV-A did not lead to the discoloration of ripe tomato fruit at any dosage. The fruit temperature did not increase in response to various UV-A light doses and exposure times, and none of the UV-irradiated fruits showed physiological disorders (dull skin blemish, pitting). The SOD activity of UV-A-irradiated fruit exposed to the various UV-A doses did not significantly (P = 0.05) differ from that of fruit stored in dark conditions. The SOD results imply that UV-A light might not induce reactive oxygen species in UV-A-irradiated fruit.
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Affiliation(s)
- Chamorn Maneerat
- School of Bioresources, Hiroshima Prefectural University, Shobara city, Hiroshima, Japan 727-0023
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Allende A, Artés F. UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce. Food Res Int 2003. [DOI: 10.1016/s0963-9969(03)00054-1] [Citation(s) in RCA: 81] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Marquenie D, Michiels CW, Geeraerd AH, Schenk A, Soontjen C, Van Impe JF, Nicolaï BM. Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry. Int J Food Microbiol 2002; 73:187-96. [PMID: 11934026 DOI: 10.1016/s0168-1605(01)00648-1] [Citation(s) in RCA: 96] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Ultraviolet light and heat treatment are proposed as alternative techniques for the use of chemicals to reduce the development of the spoilage fungi Botrytis cinerea and Monilinia fructigena on strawberry and sweet cherry, respectively, during storage. In order to investigate the effect of both physical techniques on microbial inactivation and on fruit quality, inoculated berries were subjected to different temperatures (40-48 degrees C) and UV-C doses (0.05-1.50 J/cm2). For each condition, 20 berries were used. After the treatment, fungal growth, visual damage (holes, stains) and fruit firmness were evaluated during a period of 10 days. The experimental data were analysed statistically using survival analysis techniques. Fungal growth on strawberries was significantly retarded using UV-C doses of 0.05 J/cm2 and higher. The same treatment had no significant effect when applied to cherries. The highest doses (1.00 and 1.50 J/cm2) had a negative effect on the calyx of the strawberry, causing browning and drying of the leaves. No beneficial effect of a low temperature treatment (40-48 degrees C) on the shelf life of strawberries was observed, but fungal development on cherries was retarded at temperatures of 45 and 48 degrees C. These temperatures caused severe damage on strawberries (soft stains, holes, decreased firmness), but had no influence on the quality of sweet cherries.
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Affiliation(s)
- D Marquenie
- Flanders Centre/Laboratory of Postharvest Technology, Katholieke Universiteit Leuven, Belgium.
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Gonzalez-Aguilar GA, Wang CY, Buta JG, Krizek DT. Use of UV-C irradiation to prevent decay and maintain postharvest quality of ripe 'Tommy Atkins' mangoes. Int J Food Sci Technol 2001. [DOI: 10.1046/j.1365-2621.2001.00522.x] [Citation(s) in RCA: 103] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Erkan M, Wang CY, Krizek DT. UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue. ENVIRONMENTAL AND EXPERIMENTAL BOTANY 2001; 45:1-9. [PMID: 11165626 DOI: 10.1016/s0098-8472(00)00073-3] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Tissue slices of zucchini squash (Cucurbita pepo L., cv. Tigress) fruit were exposed to ultraviolet-C (UV-C) radiation from germicidal lamps for 1, 10 or 20 min; however, only 10 and 20 min UV-C exposure significantly reduced microbial activity and deterioration during subsequent storage at 5 or 10 degrees C. UV-C treated slices had higher respiration rates than controls; however, the ethylene production of the slices was not affected by UV-C treatments. Slight UV-C irradiation damage (reddish brown discoloration) was detected on the surface of 10 and 20 min-treated slices after 12 days of storage at 10 degrees C. Slices stored at 5 degrees C did not show UV-C damage. Chilling injury was not observed until after 20 days of storage at 5 degrees C. The symptoms of chilling injury appeared as dried sunken brown spots on the surface of cortex tissue. UV-C treatments did not affect the degree of chilling injury during storage at 5 degrees C. UV-C treatment also had no consistent effect on sugar or malic acid concentrations. The most pronounced effect of UV-C irradiation was to retard microbial growth thereby providing a basis for the frequently observed delay in senescence and subsequent deterioration in fruit tissues.
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Affiliation(s)
- M Erkan
- U.S. Department of Agriculture, Horticultural Crops Quality Laboratory, Plant Sciences Institute, Agricultural Research Service, Bldg. 002, BARC-West, 20705-2350, Beltsville, MD, USA
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Baka M, Mercier J, Corcuff R, Castaigne F, Arul J. Photochemical Treatment to Improve Storability of Fresh Strawberries. J Food Sci 1999. [DOI: 10.1111/j.1365-2621.1999.tb12284.x] [Citation(s) in RCA: 96] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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