Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh-Cut Cantaloupe Melon

Abstract

: The effect of processing cantaloupe melon under ultraviolet‐C (UV‐C) radiation on storage properties of the cut fruit at 10 °C was compared with post‐cut UV‐C fruit treatment and the untreated control. Cutting fruit under UV‐C light induced a hypersensitive defense response that resulted in increased accumulation of ascorbate peroxidase relative to the other 2 treatments. Fruit processed under UV‐C radiation had the lowest esterase activity throughout the storage period. Lipase activity was higher in post‐cut treated fruit than fruit processed under UV‐C light and the control fruit. Lipase activity, however, decreased rapidly in fruit processed under UV‐C and was undetectable after 7 d of storage. Human sensory aroma evaluation indicates reduced rancidity, and instrumental texture measurements suggested improved firmness retention in fruit cut under UV‐C radiation. The treatment also reduced respiration during cut fruit storage. UV‐C was effective in reducing yeast, mold, and Pseudomonas spp populations in both treatments. Fresh‐cut pieces from whole melon cut under UV light had lower populations of aerobic mesophilic and lactic acid bacteria relative to the control and post‐cut treated pieces. Results indicate that while post‐cut application of UV improved shelf life of cut cantaloupe melon, cutting fruit under UV‐C radiation further improves product quality.

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

“…PPO and POD showed similar behavior throughout the experiment, this agreed with Richard-Forget and Gauillard (1997) that the role of POD in enzymatic browning in apples is highly correlated to PPO activity. Ascorbic acid as a reducing agent was able to decrease the pH or sequestrated metal ions in the product and thus was able to prevent enzymatic browning for some period of time (Jang and Moon 2011;Lamikanra et al 2005;Wang et al 2007). …”

Pulsed Light Treatments for Food Preservation. A Review

“…A hypersensitive defense response in fresh-cut cantaloupe melon was induced by a continuous UV-C treatment, resulting in increased accumulation of POD. In addition, the results showed that reduced lipase activity in UV-C-treated samples during storage and other induced antisenescence defense responses appeared to reduce rancidity and improve firmness retention in the stored fruit (Lamikanra et al 2005). …”

Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

“…It does not require chemicals or heat, and is not expensive. Presently, UV radiation technology is used as an alternative to chemical sterilization in food products (Lamikanra, Kueneman, Ukuku, & Bett-Garber, 2005), and UV-C (wavelength of 220-300 nm with 90% of emission at 253.7 nm) has been approved by the FDA for use on food products to control surface microorganisms (US Food, 2007 Within the UV-C range, inactivation studies using the 253.7 nm light energy have been shown to be effective in reducing pathogenic bacteria and spores in vegetables (Allende & Artés, 2003) and fruits (González-Aguilar, Wang, Buta, & Krizek, 2001). However, few studies have been conducted on the application of UV-C irradiation to chicken products.…”