Use of additives in combination with UV-C for the conservation of minimally processed Fuji Suprema apples

摘要

Minimally processed fruits need to be treated with techniques to keep their quality, and lower the incidence of their pulp and rots becoming black. In this context, this work aims to evaluate the efficiency of the use of UV-C radiation and different additives in preventing browning and conserving ‘Fuji Suprema’ apples that are minimally processed. The experimental design was completely randomized with factorial scheme of 5x2x3 (5 additives x 2 UV-C applications x 3 storage periods). The apple slices were placed in solutions containing the following: control; ascorbic acid (1%); sodium isoascorbate (1%); ascorbic acid (0.5%) + sodium isoascorbate (0.5%); citric acid (0.5%) + sodium isoascorbate + 0.5%. ?It was used with and without UV-C radiation in minimally processed apples, the intensity of the radiation emitted was 2.71 kJ.m-2. Then the trays were stored in a cold room at 4±1°C temperature and a relative humidity of 85-90%. They were stored for periods of 0, 6 and 12 days. The parameters assessed were: mass loss, pulp color, soluble solids, titratable acidity, rot incidence, total phenolic compounds and antioxidant activity. The use of ascorbic acid, sodium isoascorbate and associate compounds contributes to the keep of the pulp color of the minimally processed apples on 12th day of storage. UV-C reduces rot incidence, and increases the soluble solids, phenolic compounds and antioxidant activity, when compared without the use of UV-C radiation on 12th day of storage. The ascorbic acids keep the total phenolic concentration in the minimally processed apples.