Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots

Previous studies have demonstrated that postharvest UVC radiation can increase antioxidant status in orange carrots, but the response to UVC in other carrot colors is unclear. This study investigated the effect of postharvest UVC radiation (8 kJ m−2) on the concentration of total phenolics (TP), tot...

Full description

Saved in:
Bibliographic Details
Published in:Postharvest biology and technology 2024-05, Vol.211, p.112817, Article 112817
Main Authors: Valerga, Lucia, González, Roxana E., Mauricci, Mariano, Concellón, Analía, Cavagnaro, Pablo F.
Format: Article
Language:English
Subjects:
Abiotic stress
Anthocyanins
Antioxidant capacity
Chlorogenic acid
Phenolics
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Previous studies have demonstrated that postharvest UVC radiation can increase antioxidant status in orange carrots, but the response to UVC in other carrot colors is unclear. This study investigated the effect of postharvest UVC radiation (8 kJ m−2) on the concentration of total phenolics (TP), total hydroxycinnamic acids (HI), chlorogenic acid (CGA), anthocyanin content and composition, and antioxidant capacity (AOX) in whole-, peel- and sliced roots of an orange-, a white-, and three purple-rooted cultivars during storage at 20 °C. Results revealed that the UVC radiation, the root color phenotype, the carrot genotype within a particular root color, the degree of root processing, the storage time, and the type and color of individual root tissues all influenced TP, HI, CGA, and AOX levels, but not anthocyanin content and composition. UVC radiation significantly increased the level of non-anthocyanin phenolics (p 
ISSN:0925-5214
1873-2356
DOI:10.1016/j.postharvbio.2024.112817