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ARS Home » Research » Publications at this Location » Publication #108418
Title: USE OF UV-C IRRADIATION TO PREVENT DECAY AND MAINTAIN POSTHARVEST QUALITY OF RIPE 'TOMMY ATKINS' MANGOS

Author
item GONZALEZ-AGUILAR, GUSTAVO - CIAD, HERMOSILLO, MEXICO
item Wang, Chien
item Buta, Joseph - George
item Krizek, Donald

Submitted to: Journal of the American Society for Horticultural Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/22/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary: Postharvest diseases of fruits and vegetables cause major losses in food production. One of the most serious problems confronting the fresh-cut industry is microbial invasion during marketing. When left unprotected, the cut surfaces of fresh produce are rapidly subject to attack by microorganisms. This microbial infection leads to decay of the fresh- cut produce and greatly limits shelf life. Various methods have been used to inhibit decay. Most of the these involve the use of chemicals. Increased resistance of many pathogens to fungicides and recent health concerns over pesticide contamination of food have resulted in the withdrawal of a number of key fungicides from the market. These developments have stimulated the search for alternative methods of treatment. We have found that by using brief periods of UV-C irradiation, we can reduce decay and extend the shelf life of ripe mangos without altering their quality. After 10 minutes of exposure of mangos to germicidal lamps, the levels of two key constituents, sugars and organic acids, were similar to those in unirradiated control fruits. Ten minutes of UV-C irradiation was also effective in maintaining firmness and suppressing decay symptoms during subsequent storage. No UV-damage was observed on treated fruits after storage. These results indicate that UV-C irradiation could be used as an effective and rapid method to preserve postharvest life of ripe mango without adversely affective quality attributes.

Technical Abstract: Ripe mangos 'Tommy Atkins' were exposed to germicidal lamps for 10 and 20 min, prior to storage for 14 days at 5 degree C or 20 degree C and a shelf life period of 7 days at 20 degree C. UV-C-treated fruit maintained better visual appearance than unirradiated controls. UV-C irradiation for 10 min was effective in suppressing decay symptoms and maintaining firmness sduring storage at 5 degree C or 20 degree C. Fruits treated with UV-C for 10 min showed greater levels of putescine and spermidine after cold storage than controls and those treated with UV-C for 20 min. Higher levels of sugars and lower levels of organic acids were observed in mangos treated with UV-C for 20 min. However, the most effective UV-C treatment (10- min) for reducing decay maintained similar levels of sugars and organic acids as the controls. No UV-damage was observed on treated fruits after storage. These results indicate that UV-C irradiation could be used as an effective and rapid method to preserve postharvest life of ripe mango without adversely affecting quality attributes.