Abstract
It is common to combine methods to increase the shelf life of a raw material or product. In this study, we sought to understand the relationship between ultraviolet (UV) radiation and sodium hypochlorite (NaOCl) in attenuating the proliferation of fungus and its deteriorating effect on strawberries. The UV light intensities of 125, 250 and 400 Watts (W) and sodium hypochlorite were tested in concentrations 0.5, 1.0 and 1.5 ppm. The strawberries were sprayed with sodium hypochlorite solutions and then kept for 1 minute in UV light chambers, to then be stored in transparent sealed plastic containers. The strawberry samples with the longest life were those that were sprayed with 0.5 and 1.0 ppm sodium hypochlorite solution combined with exposure to 125 W UV light. These samples had a shelf-life extension of about five days compared to strawberries without any kind of treatment. Thus, it is possible to state that this combination is efficient in cleaning the fruit without causing damage.
Highlights
Fruits are a fundamental part of the human diet, as they provide vitamins, minerals, carbohydrates and fibers, in addition to containing minimal amounts of fat and protein
The present study aims to study the combined techniques of chlorine species and UV irradiation to extend the shelf life of minimally processed strawberries
This indicates that, NaClO used in isolation, even in different concentrations, proved to be ineffective for the preservation.of strawberries. These results are similar to the control samples submitted to only to UV irradiation as all were discarded by the 5th day
Summary
Fruits are a fundamental part of the human diet, as they provide vitamins, minerals, carbohydrates and fibers, in addition to containing minimal amounts of fat and protein. One of the challenges in introducing a greater amount of fruit into eating habits is to increase the shelf life. During the pandemic time of Covid-19, a consumption decay of fresh fruits and vegetables was noticed due to the decrease of daily shopping: the need of quarantine made many individuals prefer to buy foods with longer shelf-lives, according to Berno et al (2020). This situation could’ve been better if minimally processed foods were more explored in the food industry
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