ULTRAVIOLET IRRADIATION DURING POSTHARVEST STORAGE INCREASES NECTARINE SUSCEPTIBILITY TO SURFACE DISCOLORATION

摘要

Nectarines "Snow Queen" with lack of anthocyanin pigmentation were treated with UV light to increase the colour, the quality and extend its storage life. Some changes were observed on irradiated fruits respect to the control fruits. UVB treated fruit showed a yellowish colour when compared with the control while UVC treated fruit showed discoloration (browning) and "pitting". However no significant changes were observed on the phenolics compounds present in the in fruit skins; when analysed by HPLC, although a slight decreased in these compounds was observed in fruits treated with UVC. Therefore, this technological treatment has to be used with caution and under controlled conditions to ensure positive effects and prevent the tissue damage leading to quality loss.