UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage.

Yaqi Zhao,Bihong Feng,Wenlin Shi,Qing Wang,Junyan Shi,Jinhua Zuo,Shuzhi Yuan

doi:10.3390/foods10122964

Abstract

This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 kJ/m2 UV-C treatments and then packed and stored at 10 °C for 28 d. Results showed that 1.5 kJ/m2 UV-C treatment had the greatest ability to maintain firmness, and reduced the level of respiration and ethylene production. Further analysis indicated that the 1.5 kJ/m2 UV-C treatment maintained the content of total soluble solids (TSS), chlorophyll, vitamin C, flavonoids, and total phenolics. Lower levels of malondialdehyde (MDA) and higher levels of antioxidant enzyme activity were found in UV-C treated fruit during storage. An electronic nose (E-nose) and headspace-gas chromatography-mass spectrometry (HS-GC-MS) was used to determine volatile compounds. Results revealed that the UV-C treatment may promote the synthesis of a large number of alcohols and esters by maintaining the overall level of acids, aldehydes, and esters in fruits. This may contribute to the maintenance of the flavor of harvested fruits. In conclusion, 1.5 kJ/m2 UV-C treatment was demonstrated to be an effective treatment for the maintenance of the sensory, nutritional, and flavor parameters of pepino fruit.

Highlights

Pepino (Solanum muricatum Aiton) fruit is a solanaceous, vegetatively propagated fruit crop of Andean origin that has received increasing interest as an exotic fruit commodity [1,2]
The overall results indicated that the 1.5 kJ/m2 treatment had the greatest ability to maintain the sensory quality of pepino fruit during storage
We suggest that UV-C may potentially maintain fruit flavor because UV-C promotes the accumulation of (2E)-2-nonenal, (2E)-2-nonenal, and the synthesis of other aromatic flavor compounds, maintaining the total content of flavor compounds in pepino fruit

Summary

Introduction

Pepino (Solanum muricatum Aiton) fruit is a solanaceous, vegetatively propagated fruit crop of Andean origin that has received increasing interest as an exotic fruit commodity [1,2]. One of the main problems with pepino fruit, is the significant decrease in organoleptic and nutritional quality that occurs due to poor handling and inadequate storage conditions, which greatly reduces the interest in this crop by commercial distributors [9,10]. In this regard, previous studies investigating storage and packaging technologies, such as film packaging [11], controlled atmosphere (CA) [9], and modified atmosphere (MA) [11], have found that specific gas concentrations can improve the storability and quality of pepino fruit

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Conclusion