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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±2o C for 5 days. Peel...

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Main Authors: Ding, Phebe, Rosli, Muhammad Firdaus, Mahassan, Nur Ayuni
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2015
Online Access:http://psasir.upm.edu.my/id/eprint/46842/1/UV-C%20irradiation%20affects%20quality%2C%20antioxidant%20compounds%20and%20activity%20of%20Musa%20AAA%20Berangan.pdf
http://psasir.upm.edu.my/id/eprint/46842/
https://www.ukm.my/jsm/english_journals/vol44num8_2015/vol44num8_2015pg1095-1101.htm
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spelling my.upm.eprints.468422022-07-07T02:20:03Z http://psasir.upm.edu.my/id/eprint/46842/ UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan Ding, Phebe Rosli, Muhammad Firdaus Mahassan, Nur Ayuni 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±2o C 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. Penerbit Universiti Kebangsaan Malaysia 2015-08 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/46842/1/UV-C%20irradiation%20affects%20quality%2C%20antioxidant%20compounds%20and%20activity%20of%20Musa%20AAA%20Berangan.pdf Ding, Phebe and Rosli, Muhammad Firdaus and Mahassan, Nur Ayuni (2015) UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan. Sains Malaysiana, 44 (8). pp. 1095-1101. ISSN 0126-6039; ESSN: 2735-0118 https://www.ukm.my/jsm/english_journals/vol44num8_2015/vol44num8_2015pg1095-1101.htm 10.17576/jsm-2015-4408-03
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.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±2o C 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 Ding, Phebe
Rosli, Muhammad Firdaus
Mahassan, Nur Ayuni
spellingShingle Ding, Phebe
Rosli, Muhammad Firdaus
Mahassan, Nur Ayuni
UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan
author_facet Ding, Phebe
Rosli, Muhammad Firdaus
Mahassan, Nur Ayuni
author_sort Ding, Phebe
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 Penerbit Universiti Kebangsaan Malaysia
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/46842/1/UV-C%20irradiation%20affects%20quality%2C%20antioxidant%20compounds%20and%20activity%20of%20Musa%20AAA%20Berangan.pdf
http://psasir.upm.edu.my/id/eprint/46842/
https://www.ukm.my/jsm/english_journals/vol44num8_2015/vol44num8_2015pg1095-1101.htm
_version_ 1738511946159751168
score 13.211869

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