Abstract
The objectives of this study were to investigate how UV-C irradiation and refrigeration affect shelf-life and antioxidant level of litchi, longan, and rambutan. Three forms (whole, dehulled, and destoned) of fresh fruits were treated by refrigeration and UV-C irradiations. After processing, deterioration rate, phenolics compounds, and antioxidant capacity were quantified. The deterioration rate was recorded as decay index. The results showed that both refrigeration and UV-C exposure extended the shelf-life of the fruits. The refrigeration enriched antioxidant levels of litchi but caused nutritional degradation in longan and rambutan; UV-C radiation enriched litchi antioxidant contents but was related to reduction of antioxidant capacity in longan and rambutan. Removing hulls and stones was associated with the decrease of antioxidants in litchi. The effects on antioxidant levels varied from fruit to fruit, resulting from hormesis phenomenon. The change of phytochemical levels was hypothesized as an accumulative process. The effects of fruit forms were not consistent in different fruits, which could be multifactorially influenced.
Highlights
An epidemiological study revealed that human body can benefit from consumption of five servings (400 g in total) of fruits and vegetables per day, which potentially decreases the vulnerability to chronic noncommunicable diseases, like colon cancer, stroke, and arteriosclerosis [1]
Longan (Dimocarpus longan Lour.), litchi (Litchi chinensis Sonn.), and rambutan (Nephelium lappaceum L.) are typical subtropical fruits opulently cultivated in southern China, which are popular for customer to buy in summer
This study aimed to investigate the effects of UV-C radiation and refrigeration on antioxidant profiles of litchi, longan, and rambutan, as well as the effects of fruit forms, on the changes of nutritional level induced by UV-C treatment and refrigerated storage
Summary
An epidemiological study revealed that human body can benefit from consumption of five servings (400 g in total) of fruits and vegetables per day, which potentially decreases the vulnerability to chronic noncommunicable diseases, like colon cancer, stroke, and arteriosclerosis [1]. Merits brought by fruits can be attributed to phytochemical composition, especially antioxidants, including phenolic derivatives like polyphenols and flavonoids [2]. Antioxidants can help to neutralize reactive oxygen species generated in human body, reducing tissue damage and alleviating oxidative stress [4]. Perishable fruits are being investigated by researchers for extending their shelf-life [7]. Diluted chlorine is an approach for sanitization of fresh fruit in industry, which is commercially feasible considering cost-effectiveness ratio. Chlorine has been hypothesized as a source of carcinogenic chlorinated chemicals [8], which urges industry to find other alternatives
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
