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
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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.
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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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