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Short UV-C treatments extend the shelf-life of fresh-cut strawberries (Fragaria x ananassa Duch cv. Camarosa)
Extensión de la vida útil de las fresas (Fragaria x ananassa Duch cv. Camarosa) mínimamente procesadas empleando tratamientos cortos con UV-C
DOI:
https://doi.org/10.15446/ing.investig.88627Keywords:
berries, irradiation, quality, postharvest. (en)irradiación, productos frescos cortados, postcosecha., fresas (es)
In recent years there has been a marked increase in the demand for fresh-cut fruit. Although these products have high user convenience, they are extremely perishable. Consequently, they must be marketed within a very short period. A number of studies have shown that brief UV-C irradiation prior to storage may reduce postharvest deterioration in whole fruit. Herein, we evaluated the influence of different UV-C dose and intensity combinations on the quality and shelf-life of fresh-cut strawberries. Fresh berries were cut in wedges and subjected to brief UV-C treatments having different combinations of radiation intensity (0, 9, or 36 W m-2) and dose (0, 2, or 4 kJ m-2). Treatments with a dosage of 4 kJ m-2 at an intensity of 36 W m-2 decreased decay, juice leakage, dehydration softening, and yeasts and mold counts. UV-C treated berries also scored better in freshness color and overall acceptability in consumer tests. The treatments did not affect the acidity, soluble solids, or phenolic compounds. Results suggest that short UV-C treatment could be useful to supplement cold storage, extending the shelf-life of fresh-cut strawberries.
En los últimos años ha habido un aumento en la demanda de frutas mínimamente procesadas. A pesar de ser muy convenientes en términos de su uso, estos productos son extremadamente perecederos lo que hace que deban distribuirse en un periodo muy corto. Algunos estudios han mostrado que la irradiación UV-C antes del almacenamiento puede retrasar el deterioro de frutos frescos enteros. En este trabajo se evaluó la influencia de diferentes combinaciones de dosis e intensidad de radiación UV-C en la calidad y vida útil de frutilla mínimamente procesada. Las fresas se trataron con diferentes intensidades (0, 9 o 36 W m-2) y dosis (0, 2 o 4 kJ m-2) de radiación UV-C a fin de optimizar las condiciones de exposición. Los tratamientos con una dosis de 4 kJ m-2 y una intensidad de 36 W m-2 redujeron las podredumbres, el exudado de jugo, la deshidratación el ablandamiento y el recuento de mohos y levaduras. Los frutos tratados obtuvieron además mayor puntuación en frescura, color y aceptabilidad sensorial en paneles de consumidores. Los tratamientos UV-C no afectaron la acidez, sólidos solubles y fenoles totales. Los tratamientos UV-C resultan una alternativa eficaz para complementar los beneficios de la refrigeración y extender la vida útil de frutilla mínimamente procesada.
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Copyright (c) 2022 Leidy Carolina Ortiz Araque, Magali Darré, Pedro Marcos Civello, Ariel Vicente
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