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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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Penerbit Universiti Kebangsaan Malaysia
2015
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| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/46842/1/UV-C%20irradiation%20affects%20quality%2C%20antioxidant%20compounds%20and%20activity%20of%20Musa%20AAA%20Berangan.pdf |
| _version_ | 1825929753316556800 |
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| author | Ding, Phebe Rosli, Muhammad Firdaus Mahassan, Nur Ayuni |
| author_facet | Ding, Phebe Rosli, Muhammad Firdaus Mahassan, Nur Ayuni |
| author_sort | Ding, Phebe |
| collection | UPM |
| 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. |
| first_indexed | 2024-03-06T09:01:20Z |
| format | Article |
| id | upm.eprints-46842 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:01:20Z |
| publishDate | 2015 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| record_format | dspace |
| spelling | 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 |
| spellingShingle | Ding, Phebe Rosli, Muhammad Firdaus Mahassan, Nur Ayuni UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan |
| title | 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_short | 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 |
| 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 |
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