Preharvest ultraviolet-C irradiation: Influence on physicochemical parameters associated with strawberry fruit quality

Xie, Zhichun; Fan, Junjun; Charles, Marie Thérèse; Charlebois, Denis; Khanizadeh, Shahrokh; Rolland, D. C.; Roussel, Dominique; Zhang, Zhimin

doi:10.1016/j.plaphy.2016.07.026

Cited by 22 publications

(13 citation statements)

References 31 publications

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“…In this study, there was no difference in firmness between fruit from control and UV-C-treated plants (from 1.7 to 10.20 kJ/m²). This result is in contradiction with a previous study (Xie et al, 2016) that showed that pre-harvest UV-C treatments (3.6 kJ/m²) improved the firmness of post-harvest strawberry fruit.…”

Section: Discussioncontrasting

confidence: 99%

Impact of UV-C Radiation Applied during Plant Growth on Pre- and Postharvest Disease Sensitivity and Fruit Quality of Strawberry

et al. 2020

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UV-C radiation is efficient in reducing the development of diseases in many species, including strawberry (Fragaria x ananassa). Several studies suggest that UV-C radiation is effective not only because of its disinfecting effect but also because it may stimulate plant defenses. In this study, the effect of pre-harvest UV-C radiation applied during strawberry cultivation on plant growth, fruit quality and susceptibility to major fungal diseases, as gray mold, powdery mildew and soft rot, was evaluated. UV-C treatments had an impact on flowering initiation and fruit development. Flowering occurred earlier for UV-C-treated plants than for non-treated plants. At harvest, a larger amount of fruit was produced by treated plants despite their slight decrease in leaf area. UV-C treatment did not improve strawberry shelf life but did not alter the physical integrity of strawberry fruit. Natural infection of leaves to powdery mildew and of fruit to Rhizopus was strongly decrease in response to UV-C treatment.

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Section: Discussioncontrasting

confidence: 99%

Impact of UV-C Radiation Applied during Plant Growth on Pre- and Postharvest Disease Sensitivity and Fruit Quality of Strawberry

et al. 2020

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“…On the other hand, Xie et al (2016) irradiated production plants with in Canada and found that fruits of the Albion variety had higher firmness; this is an interesting result, consi-dering that at the altitude of Sibaté (2,663 m.a.s.l.) there are also high levels of ultraviolet radiation that promotes firmness in strawberries.…”

Section: During Maturationmentioning

confidence: 85%

Physicochemical properties of seven outstanding strawberry (Fragaria x ananassa Duch.) varieties cultivated in Cundinamarca (Colombia) during maturation

Fischer¹,

López-Valencia²,

Sánchez-Gómez³

et al. 2018

CTA

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The strawberry market in Cundinamarca (Colombia) is mainly size driven with no consideration for its maturation state and nutritional quality, wasting therefore, its organoleptic and nutritional potential. For that reason, the physicochemical differences among seven strawberry varieties (Albión, Dulce Ana, Lucía, Monterrey, Ruby June, Sabrina and Ventana) cultivated in the municipality of Sibaté (Cundinamarca) were established. Fruits collected from a productive plot with homogeneous cultivation management conditions were analyzed in six maturity states, establishing the degree of red pigmentation according to the Colombian Standard ntc 4103. Fresh weight, size, color, firmness, total soluble solids (tss), total titratable acidity (tta), maturity and respiration indices were evaluated. Fruits in stages 4, 2 and 3 developed their largest size and weight, where the variety Dulce Ana stands out. The highest color index values were found in the maturity stage 5 in the variety Ventana. Moreover, the highest firmness values were recorded in stages 4 and 5 in the varieties Monterrey and Ventana. The varieties Sabrina, Dulce Ana and Monterrey accumulated the highest tss concentration and the last two showed the best maturity relations. Respiration rates increased with maturation, especially from stage 3. The results suggest that the optimum commercialization and consumption points are stages 3 and 4, namely because these stages exhibit the highest maturity index and fruit weight. Among the varieties studied, Monterrey stands out due to its firmness and maturity index.

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“…Indeed, some studies suggested a reduction in the content of ascorbic acid, anthocyanins, and total phenols together with a decrease in antioxidant activity after UV processing (Bhat, et al, 2015). Other quality parameters such as the sugar content or the content of organic acids were not affected after UV-C processing of strawberries either (Xie, et al, 2016).…”

Section: Non-thermal Technologies and Their Effects On The Quality Ofmentioning

confidence: 97%

Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

Lafarga

Colás-Medà

Abadías

et al. 2019

Innovative Food Science & Emerging Technologies

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Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberries has increased in recent years due to the emergence of several outbreaks of foodborne pathogens linked to their consumption. The use of chlorine as a disinfectant has been identified as a concern due to public health issues and limited efficacy at removing contamination, and preventing crosscontamination. This has led to the development of novel alternatives to chlorine disinfection and thermal treatments, which include, among others, the use of organic acids, high pressure processing, intense pulsed light, or pulsed electric fields. These technologies do not generally affect the nutritional and organoleptic properties of the product and some of these have been reported to stimulate the production of valuable compounds in strawberries and to improve their overall quality.

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Preharvest ultraviolet-C irradiation: Influence on physicochemical parameters associated with strawberry fruit quality

Cited by 22 publications

References 31 publications

Impact of UV-C Radiation Applied during Plant Growth on Pre- and Postharvest Disease Sensitivity and Fruit Quality of Strawberry

Impact of UV-C Radiation Applied during Plant Growth on Pre- and Postharvest Disease Sensitivity and Fruit Quality of Strawberry

Physicochemical properties of seven outstanding strawberry (Fragaria x ananassa Duch.) varieties cultivated in Cundinamarca (Colombia) during maturation

Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

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