UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries

摘要

The effects of ultraviolet C (UV-C) irradiation on quality and antioxidant capacity of fresh-cut strawberries were investigated by means of electronic nose, electronic tongue and chemical analysis. Strawberries were cut into four wedges and treated with UV-C, then stored at 4 degrees C for 7 d. The results indicated that the UV-C treatment suppressed microbial growth, inhibited the increase of sourness, bitterness, astringency and the decrease of firmness as well as vitamin C content, while the aroma was not affected. It also promoted the production of reactive oxygen species (ROS) and the increase of total phenolics, total anthocyanin and individual phenolic compounds. Moreover, the UV-C treatment enhanced the antioxidant enzyme activity and antioxidant capacity and increased the gene expression and activity of key enzymes involved in phenylpropanoid pathway. Therefore, UV-C treatment could maintain the quality, induce phenolic accumulation and thus improve antioxidant capacity by inducing ROS generation and activating the phenylpropanoid pathway in fresh-cut strawberries.