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UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan

A study to determine the effects of ultraviolet-C (UV-C) irradiation on fruit quality, antioxidant compounds and activities of Musa AAA Berangan was carried out. The mature green fruits were exposed to UV-C doses of 0, 0.01, 0.02, 0.03 and 0.04 kJ/m2 and allowed to ripen at 25±2oC for 5 days. Peel a...

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Main Authors: Phebe Ding,, Muhammad Firdaus Rosli,, Nur Ayuni Mahassan,
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2015
Online Access:http://journalarticle.ukm.my/9037/1/03_Phebe_Ding.pdf
http://journalarticle.ukm.my/9037/
http://www.ukm.my/jsm/english_journals/vol44num8_2015/contentsVol44num8_2015.html
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spelling my-ukm.journal.90372016-12-14T06:48:47Z http://journalarticle.ukm.my/9037/ UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan Phebe Ding, Muhammad Firdaus Rosli, Nur Ayuni Mahassan, A study to determine the effects of ultraviolet-C (UV-C) irradiation on fruit quality, antioxidant compounds and activities of Musa AAA Berangan was carried out. The mature green fruits were exposed to UV-C doses of 0, 0.01, 0.02, 0.03 and 0.04 kJ/m2 and allowed to ripen at 25±2oC for 5 days. Peel and pulp color, water loss, firmness, soluble solids concentration (SSC), titratable acidity, pH, vitamin C, total phenolic contents (TPC) and antioxidant activity (assay using ferric-reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) free radical-scavenging) were analyzed at day 0, 1, 3 and 5 after ripening. The peel color (L*, C* and ho) of Berangan banana decreased as UV-C irradiation dose increased. UV-C irradiated fruit has lower water loss, firmer pulp and lower SSC than control. The fruit could undergo normal ripening albeit the quality of fruit has been affected by UV-C irradiation. There was significant interaction between UV-C radiation x day after ripening on TPC of Berangan banana. Fruit irradiated with UV-C showed significant higher of TPC as compared with control at later stage of ripening. Antioxidant activities measured with the three assays showed a significant decrease as ripening progressed. The results of this study showed that UV-C radiation as low as 0.01 kJ/m2 is able to reduce water loss, slow down starch conversion and softening and enhanced TPC of Berangan banana. Universiti Kebangsaan Malaysia 2015-08 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/9037/1/03_Phebe_Ding.pdf Phebe Ding, and Muhammad Firdaus Rosli, and Nur Ayuni Mahassan, (2015) UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan. Sains Malaysiana, 44 (4). pp. 1095-1101. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol44num8_2015/contentsVol44num8_2015.html
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description A study to determine the effects of ultraviolet-C (UV-C) irradiation on fruit quality, antioxidant compounds and activities of Musa AAA Berangan was carried out. The mature green fruits were exposed to UV-C doses of 0, 0.01, 0.02, 0.03 and 0.04 kJ/m2 and allowed to ripen at 25±2oC for 5 days. Peel and pulp color, water loss, firmness, soluble solids concentration (SSC), titratable acidity, pH, vitamin C, total phenolic contents (TPC) and antioxidant activity (assay using ferric-reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) free radical-scavenging) were analyzed at day 0, 1, 3 and 5 after ripening. The peel color (L*, C* and ho) of Berangan banana decreased as UV-C irradiation dose increased. UV-C irradiated fruit has lower water loss, firmer pulp and lower SSC than control. The fruit could undergo normal ripening albeit the quality of fruit has been affected by UV-C irradiation. There was significant interaction between UV-C radiation x day after ripening on TPC of Berangan banana. Fruit irradiated with UV-C showed significant higher of TPC as compared with control at later stage of ripening. Antioxidant activities measured with the three assays showed a significant decrease as ripening progressed. The results of this study showed that UV-C radiation as low as 0.01 kJ/m2 is able to reduce water loss, slow down starch conversion and softening and enhanced TPC of Berangan banana.
format Article
author Phebe Ding,
Muhammad Firdaus Rosli,
Nur Ayuni Mahassan,
spellingShingle Phebe Ding,
Muhammad Firdaus Rosli,
Nur Ayuni Mahassan,
UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan
author_facet Phebe Ding,
Muhammad Firdaus Rosli,
Nur Ayuni Mahassan,
author_sort Phebe Ding,
title UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan
title_short UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan
title_full UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan
title_fullStr UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan
title_full_unstemmed UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan
title_sort uv-c irradiation affects quality, antioxidant compounds and activity of musa aaa berangan
publisher Universiti Kebangsaan Malaysia
publishDate 2015
url http://journalarticle.ukm.my/9037/1/03_Phebe_Ding.pdf
http://journalarticle.ukm.my/9037/
http://www.ukm.my/jsm/english_journals/vol44num8_2015/contentsVol44num8_2015.html
_version_ 1643737658256523264
score 13.211869

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