Abstract
UV- C radiation is a food preservation method aimed to extend the life of the product, inactivate microorganisms, and stimulate the synthesis of phenolic compounds. This study aimed to physicochemically characterize and evaluate the antioxidant activity and phenolic content of ‘Gala’ apples subjected to different UV-C radiation doses. The fruits were harvested, sanitized, selected and inserted into a UV-C radiation chamber, and different radiation doses were applied as follows: 0 KJ m -2 (0 min.), 0.68 KJ m -2 (2 minutes), 2.73 KJ m -2 (4 minutes), and 4.10 KJ m -2 (6 minutes). The apples were stored for 120 days at 5 ± 1°C and analyzed after 0, 30, 60, 90, and 120 days of storage. Radiation doses had no influence on parameters, such as weight loss, firmness and Hue angle, and physicochemical aspects, such as pH, soluble solids, titratable acidity and the soluble solids/titratable acidity ratio. The 4.10 KJ m -2 dose was effective and increased the phenolic content and antioxidant activity for up to 90 days while maintaining the content of vitamin C during storage.
Highlights
Apples are known to be fruits rich in vitamins, minerals and fibers
In addition to these methods, ultraviolet (UV-C) radiation has been recently used to preserve fruits. This method has been demonstrated to maintain quality, control rot and increase or maintain the content of bioactive compounds that are beneficial for human health (Nascimento, Santos, Valdebenito-Sanhueza, & Bartnicki, 2014; Alothman, Bhat, & Karim, 2009)
Fruits and vegetables play an important role in preserving health, and their beneficial effects are especially associated with the antioxidant activity of phytochemicals, which are widely distributed in fresh fruits (Genova et al, 2012)
Summary
Apples are known to be fruits rich in vitamins, minerals and fibers. According to Brackmann, Pinto, Neuwald, and Sestari (2005), the 'Gala' apple is extensively studied due to its properties of being crunchy, juicy and tasty, which have made it widely accepted in the market. These values are in agreement with the results found by Fante et al (2014), in which the weight losses of 'Eva' apples were between 3.63 and 8.79% after 135 days of storage, depending on the packaging used to wrap the fruit. No significant differences were observed between the treatments, and at 120 days of storage, the fruits showed mean values of 19.87 N.
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