Effect of UV‐C treatments on quality and browning‐related enzyme activity of fresh‐cut eggplant ( Solanum melongena L.) during cold storage

Journal of Food Processing and PreservationVolume 46, Issue 11 e16986 ORIGINAL ARTICLE Effect of UV-C treatments on quality and browning-related enzyme activity of fresh-cut eggplant (Solanum melongena L.) during cold storage María L. Lemos, María L. Lemos orcid.org/0000-0002-6781-9788 Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL), CONICET, Universidad Nacional de Santiago del Estero (UNSE), Santiago del Estero, Argentina Instituto de Ciencia y Tecnología de Alimentos (ICYTA), Facultad de Agronomía y Agroindustrias (FAyA-UNSE), Santiago del Estero, ArgentinaSearch for more papers by this authorDiego R. Gutiérrez, Diego R. Gutiérrez orcid.org/0000-0003-3105-467X Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL), CONICET, Universidad Nacional de Santiago del Estero (UNSE), Santiago del Estero, Argentina Instituto de Ciencia y Tecnología de Alimentos (ICYTA), Facultad de Agronomía y Agroindustrias (FAyA-UNSE), Santiago del Estero, ArgentinaSearch for more papers by this authorMariana J. Farías, Mariana J. Farías orcid.org/0000-0001-5865-3627 Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL), CONICET, Universidad Nacional de Santiago del Estero (UNSE), Santiago del Estero, Argentina Instituto de Ciencia y Tecnología de Alimentos (ICYTA), Facultad de Agronomía y Agroindustrias (FAyA-UNSE), Santiago del Estero, ArgentinaSearch for more papers by this authorSilvia del C. Rodríguez, Corresponding Author Silvia del C. Rodríguez [email protected] orcid.org/0000-0002-4564-1536 Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL), CONICET, Universidad Nacional de Santiago del Estero (UNSE), Santiago del Estero, Argentina Instituto de Ciencia y Tecnología de Alimentos (ICYTA), Facultad de Agronomía y Agroindustrias (FAyA-UNSE), Santiago del Estero, Argentina Correspondence Silvia del C. Rodríguez, Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL), CONICET-Universidad Nacional de Santiago del Estero (UNSE), Ruta 9 Km 1125, El Zanjón (CP 4206), Santiago del Estero, Argentina. Email: [email protected]Search for more papers by this author María L. Lemos, María L. Lemos orcid.org/0000-0002-6781-9788 Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL), CONICET, Universidad Nacional de Santiago del Estero (UNSE), Santiago del Estero, Argentina Instituto de Ciencia y Tecnología de Alimentos (ICYTA), Facultad de Agronomía y Agroindustrias (FAyA-UNSE), Santiago del Estero, ArgentinaSearch for more papers by this authorDiego R. Gutiérrez, Diego R. Gutiérrez orcid.org/0000-0003-3105-467X Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL), CONICET, Universidad Nacional de Santiago del Estero (UNSE), Santiago del Estero, Argentina Instituto de Ciencia y Tecnología de Alimentos (ICYTA), Facultad de Agronomía y Agroindustrias (FAyA-UNSE), Santiago del Estero, ArgentinaSearch for more papers by this authorMariana J. Farías, Mariana J. Farías orcid.org/0000-0001-5865-3627 Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL), CONICET, Universidad Nacional de Santiago del Estero (UNSE), Santiago del Estero, Argentina Instituto de Ciencia y Tecnología de Alimentos (ICYTA), Facultad de Agronomía y Agroindustrias (FAyA-UNSE), Santiago del Estero, ArgentinaSearch for more papers by this authorSilvia del C. Rodríguez, Corresponding Author Silvia del C. Rodríguez [email protected] orcid.org/0000-0002-4564-1536 Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL), CONICET, Universidad Nacional de Santiago del Estero (UNSE), Santiago del Estero, Argentina Instituto de Ciencia y Tecnología de Alimentos (ICYTA), Facultad de Agronomía y Agroindustrias (FAyA-UNSE), Santiago del Estero, Argentina Correspondence Silvia del C. Rodríguez, Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL), CONICET-Universidad Nacional de Santiago del Estero (UNSE), Ruta 9 Km 1125, El Zanjón (CP 4206), Santiago del Estero, Argentina. Email: [email protected]Search for more papers by this author First published: 10 August 2022 https://doi.org/10.1111/jfpp.16986 María L. Lemos and Diego R. Gutiérrez equally contributed in the present work. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract The effect of UV-C (1, 2, 5, and 10 kJ/m2) on sensory attributes, browning index (BI), ascorbic acid (AA), total phenolic compounds, and browning-related enzymes (i.e., polyphenol oxidase, PPO; phenylalanine ammonia lyase, PAL) of fresh-cut eggplants throughout 10 days at 4°C was studied. Untreated samples were used as control. Treatments with 5 and 10 kJ/m2 presented higher values of PPO activity and BI, with a loss of 50% and 30% of AA and phenols compared with the control, and sensory quality fewer than 4 days. In contrast, 1 and 2 kJ/m2 did not affect PAL activity and 1 kJ/m2 showed sensory acceptance for at least 6 days, with significantly low BI values and PPO activity, and higher phenol and AA content, compared with the other treatments. Therefore, 1 kJ/m2 could be an effective technology to maintain quality and delay the browning of fresh-cut eggplants. Novelty impact statement Enzymatic browning is the main factor limiting the shelf life of fresh-cut eggplants. Therefore, to reduce this problem, the effect of UV-C radiation on the quality of this vegetable was studied. The dose of 1 kJ/m2 had a beneficial impact on the reduction of enzymatic browning since it induced the least increase in PPO activity, the highest retention of AA and total phenols, and not affected PAL activity. CONFLICT OF INTEREST The authors declare that they have no conflict of interest. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to privacy or ethical restrictions. REFERENCES Adetuyi, F. O., Karigidi, K. O., & Akintimehin, E. S. (2020). Effect of postharvest UV-C treatments on the bioactive components, antioxidant and inhibitory properties of clerodendrum volubile leaves. 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