Effects of ultraviolet irradiation on quality and bacterial diversity of fresh-cut cabbage during storage

The effect of ultraviolet C (UV-C) radiation on the physicochemical properties and the bacterial diversity of fresh-cut cabbage was investigated over 12 days of storage at 5 °C. The color index (L*, a* and b*), decrease in weight, and content of soluble sugar, chlorophyll, ascorbic acid, total pheno...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2024, Vol.30(4), pp.447-456
Main Authors: Zhang, Sijie, Kuramoto, Risa, Wu, Weiguo, Hamanaka, Daisuke
Format: Article
Language:eng ; jpn
Subjects:
Ascorbic acid
Bacteria
bacterial diversity
Brassica oleracea
fresh-cut cabbage
Irradiation
Malondialdehyde
Next-generation sequencing
Phenols
Physicochemical properties
Sequence analysis
storage quality
ultraviolet
Ultraviolet radiation
Weight loss
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Summary:The effect of ultraviolet C (UV-C) radiation on the physicochemical properties and the bacterial diversity of fresh-cut cabbage was investigated over 12 days of storage at 5 °C. The color index (L*, a* and b*), decrease in weight, and content of soluble sugar, chlorophyll, ascorbic acid, total phenol, and malondialdehyde were measured. The structure of the bacterial community was also clarified by high-throughput sequencing analysis. After irradiation, the weight loss of fresh-cut cabbage during storage was reduced, and the content of antioxidant-related components, such as total phenols, ascorbic acid, and malondialdehyde, was increased. The results showed that the dominant phylum of bacteria in fresh-cut cabbage was Proteobacteria, and the dominant genus was Pseudomonas. A β-diversity analysis showed that the composition of the bacterial community of the irradiated and control treatments was different.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.FSTR-D-23-00236