Instituto de Biociencias, Universidad Autónoma de Chiapas. Boulevard Príncipe Akishino sin número Colonia Solidaridad 2000, CP 30798. Tapachula, Chiapas, Mexico
Luis Sesma-Morales, Miguel Salvador-Figueroa, Didiana Gálvez-López, Raymundo Rosas-Quijano, Alfredo Vázquez-Ovando
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
Arch Lebensmittelhyg 71,
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