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Article

UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage

by
Yaqi Zhao
1,
Jinhua Zuo
2,3,
Shuzhi Yuan
2,3,
Wenlin Shi
1,
Junyan Shi
2,3,
Bihong Feng
1,* and
Qing Wang
2,3,*
1
College of Agricultural, Guangxi University, Nanning 530004, China
2
Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Institute of Agri-Food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
3
Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
*
Authors to whom correspondence should be addressed.
Foods 2021, 10(12), 2964; https://doi.org/10.3390/foods10122964
Submission received: 25 October 2021 / Revised: 23 November 2021 / Accepted: 26 November 2021 / Published: 2 December 2021
(This article belongs to the Section Food Quality and Safety)
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Abstract

This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 kJ/m2 UV-C treatments and then packed and stored at 10 °C for 28 d. Results showed that 1.5 kJ/m2 UV-C treatment had the greatest ability to maintain firmness, and reduced the level of respiration and ethylene production. Further analysis indicated that the 1.5 kJ/m2 UV-C treatment maintained the content of total soluble solids (TSS), chlorophyll, vitamin C, flavonoids, and total phenolics. Lower levels of malondialdehyde (MDA) and higher levels of antioxidant enzyme activity were found in UV-C treated fruit during storage. An electronic nose (E-nose) and headspace-gas chromatography-mass spectrometry (HS-GC-MS) was used to determine volatile compounds. Results revealed that the UV-C treatment may promote the synthesis of a large number of alcohols and esters by maintaining the overall level of acids, aldehydes, and esters in fruits. This may contribute to the maintenance of the flavor of harvested fruits. In conclusion, 1.5 kJ/m2 UV-C treatment was demonstrated to be an effective treatment for the maintenance of the sensory, nutritional, and flavor parameters of pepino fruit.
Keywords: UV-C; pepino fruit; sensory quality; antioxidant enzymes; flavor UV-C; pepino fruit; sensory quality; antioxidant enzymes; flavor

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MDPI and ACS Style

Zhao, Y.; Zuo, J.; Yuan, S.; Shi, W.; Shi, J.; Feng, B.; Wang, Q. UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage. Foods 2021, 10, 2964. https://doi.org/10.3390/foods10122964

AMA Style

Zhao Y, Zuo J, Yuan S, Shi W, Shi J, Feng B, Wang Q. UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage. Foods. 2021; 10(12):2964. https://doi.org/10.3390/foods10122964

Chicago/Turabian Style

Zhao, Yaqi, Jinhua Zuo, Shuzhi Yuan, Wenlin Shi, Junyan Shi, Bihong Feng, and Qing Wang. 2021. "UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage" Foods 10, no. 12: 2964. https://doi.org/10.3390/foods10122964

APA Style

Zhao, Y., Zuo, J., Yuan, S., Shi, W., Shi, J., Feng, B., & Wang, Q. (2021). UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage. Foods, 10(12), 2964. https://doi.org/10.3390/foods10122964

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