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Instituto de Biociencias, Universidad Autónoma de Chiapas. Boulevard Príncipe Akishino sin número Colonia Solidaridad 2000, CP 30798. Tapachula, Chiapas, Mexico

UV-C irradiation of ‘Maradol’ papaya ­fruits: effect on physicochemical qualities and ­sensory characteristics

UV-C-Bestrahlung von Maradol-Papaya-Früchten; Auswirkung auf ­physikalisch-chemische Eigenschaften und sensorische Eigenschaften

Luis Sesma-Morales, Miguel Salvador-Figueroa, Didiana Gálvez-López, Raymundo Rosas-Quijano, Alfredo Vázquez-Ovando


Summary

UV-C energy is used as a postharvest processing technology in fresh produce. It can ­reduce the presence of pathogenic microorganisms and increase the shelf life of pro­duce. However, there is scarce information about the effect of this technology on the sensory characteristics of fruits. The impact of UV-C irradiation at the energy of 2.88 and 5.76 kJ/m2 on the sensory characteristics and antioxidant capacity of ‘Maradol’ papaya (Carica papaya L.) fruits were investigated. Fruits treated with UV-C at doses of 5.76 kJ/m2 showed a significant increase in total polyphenol content (2.16 mg gallic acid equivalent/g), lower weight loss (10.32%), and a higher score of sensory descriptors (sweetness and chewiness) compared to those of the other treatments. UV-C irradiation at a dose of 2.88 kJ/m2 increased the antioxidant capacity (5.16 μmol trolox equivalent/g) of the fruits. Both UV-C doses increased the polyphenol content, antioxidant capacity and sensory characteristics of the fruits.

Keywords: Antioxidant capacity, DPPH, total polyphenols, postharvest technology, trained panelists


Korrespondenzadresse E-Mail

jose.vazquez@unach.mx

Weitere Informationen zum Beitrag

Arch Lebensmittelhyg 71,
38–44 (2020)
DOI 10.2376/0003-925X-71-38

Copyright

© M. & H. Schaper GmbH & Co.
ISSN 0003-925X

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