Use of UV-C Treatments to Maintain Quality and Extend the Shelf Life of Green Fresh-cut Bell Pepper (Capsicum annuum L.)

• Published in: Journal of food science 2012-06, Vol.77 (6), p.C632-C639
• Main Authors: Rodoni, Luis M., Concellón, Analía, Chaves, Alicia R., Vicente, Ariel R.
• Format: Article
• Language: English
• Subjects: Antioxidants; Antioxidants - analysis; Capsicum - growth & development; Capsicum - microbiology; Capsicum - radiation effects; Chemical Phenomena; Dietary Carbohydrates - analysis; Dose-Response Relationship, Radiation; Electrolytes - analysis; Fast Foods - analysis; Fast Foods - microbiology; Fast Foods - radiation effects; Food Irradiation - methods; Food Packaging; Food quality; Food science; Food Storage; Fruit - growth & development; Fruit - microbiology; Fruit - radiation effects; Fungi - growth & development; Fungi - radiation effects; Gram-Negative Bacteria - growth & development; Gram-Negative Bacteria - radiation effects; Gram-Positive Bacteria - growth & development; Gram-Positive Bacteria - radiation effects; Hydrogen-Ion Concentration; irradiation; Mechanical Phenomena; Pectins - analysis; Pectins - chemistry; postharvest; Quality Control; Refrigeration; shelf life; Solubility; storage; Temperature effects; Ultraviolet Rays; Vegetables
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2012.02746.x

:  The objective of this work was to select a Ultraviolet‐C (UV‐C) treatment for fresh‐cut mature green bell pepper, and to evaluate the effect of its combination with refrigeration on quality maintenance. Bell pepper sticks were treated with 0, 3, 10, or 20 kJ/m2 UV‐C in the outer (O), inner (I), or both sides of the pericarp (I/O) and stored for 8 d at 10 °C. During the first 5 d of storage, all UV‐C treatments reduced deterioration as compared to the control. The treatment with 20 kJ/m2 I/O was the most effective to reduce deterioration, and was used for further evaluations. In a second group of experiments, mature green bell pepper sticks were treated with 20 kJ/m2 I/O, stored at 5 °C for 7 or 12 d and assessed for physical and chemical analysis, and microbiological quality. UV‐C‐treated fruit showed lower exudates and shriveling than the control. UV exposure also reduced decay, tissue damage, and electrolyte leakage. After 12 d at 5 °C, UV‐C irradiated peppers remained firmer and had higher resistance to deformation than the control. The UV‐C treatments also reduced weight loss and pectin solubilization. UV‐C exposure decreased the counts of mesophile bacteria and molds, and did not affect acidity or sugars. UV‐C‐treated fruit stored for 0 or 7 d at 5 °C did not show major differences in antioxidants from the control as measured against DPPH• or ABTS•+ radicals. Results suggest that UV‐C exposure is useful to maintain quality of refrigerated fresh‐cut green pepper. Practical Application:  Exposure to UV‐C radiation before packing and refrigeration could be a useful nonchemical alternative to maintain quality and reduce postharvest losses in the fresh‐cut industry.