Naematelia aurantialba, known for its health benefits but perishable due to high water content, has a limited market life. This study explored extending its shelf life using ultraviolet C radiation within modified atmosphere packaging. Ultraviolet C, typically used for sterilizing produce, has untapped potential for preserving Naematelia aurantialba. Samples underwent ultraviolet C with various intensities, then were stored at 2 ± 1 °C in packaging bags with 4081 mL/m2·d·atm oxygen transmission rate, with quality checks every seven days until day 42. Samples treated with 0.19 kJ/m² ultraviolet C radiation within the MAP system significantly slowed color and texture changes in N. aurantialba, maintaining cell integrity. This treatment also reduced the loss of aroma substances and significantly increased the total phenolic and flavonoid content in the N. aurantialba. Simultaneously, these samples demonstrated tester preference, highlighting the treatment's effectiveness in enhancing freshness and marketability.
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