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Title: UV-C EXPOSURE REDUCES DECAY AND IMPROVES QUALITY OF FRESH-CUT SQUASH

Author
item MUSTAFA, ERKAN - AKDENIZ UNIV., TURKEY
item Wang, Chien
item Krizek, Donald

Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/20/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary: One of the most serious problems confronting the fresh-cut industry is microbial invasion during marketing. The unprotected cut surfaces of fresh produce are easily attacked by a variety of microorganisms. This microbial infection leads to decay of the fresh-cut produce and limits shelf life. Various methods have been used to inhibit decay. However, most methods involve the addition of chemicals which may be harmful to human health. W have found that by using UV-C irradiation, we can reduce decay and improve quality of fresh-cut zucchini squash slices. Exposure of UV-C radiation for a short time significantly reduced the bacterial and fungal population on freshcut produce. This treatment did not adversely affect other quality attributes such as sugar or organic acid concentrations. UV-C irradiation is a nonchemical and nonresidual treatment to keep microbes in check and can be easily applied. This research has potential to benefit the fresh-cut industry and consumers.

Technical Abstract: Fresh-cut zucchini squash (Cucurbita pepo L., cv. Tigress) slices were exposed to ultraviolet-C (UV-C) radiation from germicidal lamps for 1, 10 or 20 min; however, only 10 and 20 min UV-C exposure significantly reduced the microbial counts and the severity of decay during subsequent storage at five degrees or ten degrees C. UV-C treated slices had higher respiration rates than controls; however, the ethylene production of the slices was no affected by UV-C treatments. Slight UV-C irradiation damage (reddish brown discoloration) was detected on the surface of 10 and 20 min-treated slices after two days of storage at 10 degrees C. Slices stored at five degrees C did not show UV-C damage. Chilling injury was not observed until after 20 days of storage at five degrees C. The symptoms of chilling injury appeared as dried sunken brown spots on the surface of cortex tissue. UV-C treatments did not affect the degree of chilling injury during storage at 5oC. UV-C treatment also had no consistent effect on sugar or malic acid concentrations. The storage quality of fresh-cut zucchini squash was improved by UV-C treatments primarily because of the retardation of microbial growth and reduction of decay.