Abstract: We investigated the effect of pre-storage exposure to shortwave ultra-violet (UV-C) light on the decay and quality of fresh strawberries. Fresh strawberries (cv. Kent, 25% to 50% red) were exposed to UV-C at doses of 0.25 and 1.0 kJ/m2 and stored at 4 °C or 13 °C. UV treatment controlled the decay caused by Botrytis cinerea at both temperatures and extended the shelf-life of the fruits by 4 to 5 d. UV-treated fruits had a lower respiration rate, higher titratable acidity and anthocyanin content, and were firmer than the untreated fruits. The percentage of free sugars increased faster in UV-treated fruits at the beginning of the storage period. A lower electrical conductivity in fruits treated with 0.25 kJ/m2 suggests a slower rate of senescence compared to the control. A higher electrical conductivity observed with 1.0 kJ/m2suggests damage to the fruits. Overall, UV treatment at 0.25 kJ/m2 appears to slow down the ripening and senescence of strawberry fruits stored at 4 °C.
N° Revue: Journal of Food Science, 64, 6 - Pagination: 1068-107 - Date: 1999/11/1
URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1999.tb12284.x/abstract
Mots cles:
co_auteurs: M Baka, J Mercier, R Corcuff, F Castaigne, J Arul
citations: https://scholar.google.com/scholar?oi=bibs&hl=fr&cites=10034128999962600768&as_sdt=5