Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples

Abstract

To increase the storage shelf life of "Red Delicious" and "Golden Delicious" apples they were treated with UV-C irradiation at doses of 0, 5 and 15 min irradiation at 1.435 x 10E-4 W/square cm and with hot water containing 4% CaCl2 at four levels (control, dipping at 25 deg C for 10 min, dipping at 38 deg C for 5 min and dipping in 54 deg C for 1 min) in a factorial design with 4 replicates. The results showed that UV-C irradiation and dipping of fruit in hot water increased the storage life and improved fruit quality factors in "Red Delicious" and "Golden Delicious" apples at the end of cold storage. Both UV-C and hot water treatments decreased pH and total soluble solids/titratable acids ratio and increased fruit titratable acids and firmness. UV-C and hot water treatment increased fruit Ca content during storage. The results showed that UV-C and hot water treatment can retard fruit ripening and maintain fruit quality in cold storage. These treatments can also increase Ca concentration of fruit flesh and thus increase the nutritional value of the apples.

Cell wall metabolism of peaches and nectarines treated with UV‐B radiation: a biochemical and molecular approach

“…A similar behaviour was observed in the NMF cultivar Oro A . Reports are available on the effects of UV‐C radiation in contrasting flesh firmness decrease during shelf life in apple and tomato; in this last species the effect was accompanied by the inhibition of the synthesis/expression of cell wall‐degrading enzymes . Conflicting results have been reported on the effects of UV‐B on fruit firmness.…”

“…Since a consumer's acceptance for peach appears to be more sensitive to the SSC/TA ratio than to the absolute SSC values, the higher SSC/TA ratios induced by the UV‐B treatment in MF fruit suggests the possibility of using this radiation to improve fruit quality. The observed effects of UV‐B treatment seem to act in an opposite direction to UV‐C rays, which are reported to reduce the SSC/TA ratio in apple fruit . The opposite effect induced by UV‐B and UV‐C radiations on SSC/TA ratio could be attributed to the different wavelengths and, consequently, energy of these two radiations.…”

“…The observed effects of UV-B treatment seem to act in an opposite direction to UV-C rays, which are reported to reduce the SSC/TA ratio in apple fruit. 56 The opposite effect induced by UV-B and UV-C radiations on SSC/TA ratio could be attributed to the different wavelengths and, consequently, energy of these two radiations. However, since this behaviour was observed in two distinct species, i.e.…”

Combined treatment with hot water and UV-C elicits disease resistance against anthracnose and improves the quality of harvested mangoes

“…One of these treatments is UV-C irradiation. Exposure to low UV-C doses delayed ripening, chlorophyll degradation and senescence of fresh produce, such as apples (Hemmaty et al, 2007), tomatoes (Obande et al, 2011), broccoli (Costa et al, 2006), strawberries (Pombo et al, 2009) and mangoes (Gonzalez-Aguilar et al, 2001. Gonzalez-Aguilar et al (2001 reported that UV-C treatment helped to improve the postharvest quality of 'Haden' mango and ripe 'Tommy Atkins' mangoes, and suppressed decay symptoms.…”

Use of UV‐C Treatment to Inhibit the Microbial Growth and Maintain the Quality of Yali Pear

“…UV‐C radiation has recently been proposed as a new technology to avoid chemical fungicides (Shama and Alderson 2005). Application of UV‐C has been showed to control the pathogens and inhibit the decay of harvested fruits and vegetables, including apples (Capdeville and others 2002; Hemmaty and others 2007), tomatoes (Liu and others 2009), and strawberries (Marquenie and others 2002). In addition, various researchers have demonstrated that treatment with UV‐C could extend the shelf life and maintain the quality of stored produce (Gonzalez‐Aguilar and others 2007; Pombo and others 2009).…”