Skip to main content
SpringerLink
Log in

Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The aim of this study was to investigate the effects of ultraviolet-C (UV-C) irradiation on the changes in total sugars concentration and texture of ready to cook baby corn during cold storage. The baby corns were irradiated with UV-C at the dose of 0 (control), 2.2, 4.4 and 6.6 kJ m−2 and then stored at 5 ± 1 °C for 7 days. The results showed that the losses of total sugars were delayed by UV-C irradiation treatments. All the UV-C treatments significantly maintained the firmness of the treated baby corn samples and prevented the increase in electrolyte leakage, especially at 4.4 kJ m−2. Compared to control sample, the 4.4 kJ m−2 UV-C irradiated baby corn retarded the depolymerisation of pectin substances by suppressing the polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m−2 could be a feasible alternative UV-C treatment maintaining texture and the total sugar concentration of ready to cook baby corn during commercial storage.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Andrews PK, Li S. Cell wall hydrolytic enzyme activity during development of nonclimacteric sweet cherry (Prunus avium L.) fruit. J. Hortic. Sci. 70: 561-567 (1995)

  • Araque LCO, Ortiz CM, Darré M, Rodoni LM, Civello PM, Vicente AR. Role of UV-C irradiation scheme on cell wall disassembly and surface mechanical properties in strawberry fruit. Postharvest Biol. Technol. 150: 122-128 (2019)

    Article  Google Scholar 

  • Barka EA, Kalantari S, Makhlouf, J, Arul J. Effects of UV-C irradiation on lipid peroxidation markers during ripening of tomato (Lycopersicon esculentum L.) fruits. Funct. Plant Biol. 27: 147-152 (2000a)

  • Barka EA, Kalantari S, Makhlouf J, Arul J. Impact of UV-C irradiation on the cell wall-degrading enzymes during ripening of tomato (Lycopersicon esculentum L.) fruit. J. Agric. Food Chem. 48: 667-671 (2000b)

  • Brummell DA, Harpster MH. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. Plant Mol. Biol. 47: 311-339 (2001)

    Article  CAS  Google Scholar 

  • Bu J, Yu Y, Aisikaer G, Ying T. Postharvest UV-C irradiation inhibits the production of ethylene and the activity of cell wall-degrading enzymes during softening of tomato (Lycopersicon esculentum L.) fruit. Postharvest Biol. Technol. 86: 337-345 (2013)

  • Civello PM, Vicente AR, Martínez GA. UV-C technology to control postharvest diseases of fruits and vegetables. Vol. 2, pp. 1-32. In: Recent advances in alternative postharvest technologies to control fungal diseases in fruits and vegetables. Troncoso-Rojas R, Tiznado-Hernández ME, González-León, A (Eds). Kerala, India (2006)

  • Charles MT, Arul J, Charlebois D, Yaganza E, Rolland D, Roussel D, Merisier MJ. Postharvest UV-C treatment of tomato fruits: Changes in simplesugars and organic acids contents during storage. LWT Food Sci. Technol. 65: 557-564 (2016)

    Article  CAS  Google Scholar 

  • Dubois M, Gilles KA, Hamilton JK, Rebers P, Smith F. Colorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356 (1956)

    Article  CAS  Google Scholar 

  • Ergun M, Jeong J, Huber DJ, Cantliffe DJ. Physiology of fresh-cut ‘Galia’ (Cucumis melo var. reticulatus) from ripe fruit treated with 1-methylcyclopropene. Postharvest Biol. Technol. 44: 286-292 (2007)

  • Erkan MS, Wang Y, Wang, CY. Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest Biol. Technol. 48: 163-171 (2008)

    Article  CAS  Google Scholar 

  • González-Aguilar G., Villegas-Ochoa MA, Martínez-Téllez M, Gardea A, Ayala-Zavala JF. Improving antioxidant capacity of fresh-cut mangoes treated with UV-C. J. Food Sci. 72: 197-202 (2007)

    Article  Google Scholar 

  • Hagerman AE, Austin PJ. Continuous spectrophotometric assay for plant pectin methyl esterase. J. Agric. Food Chem. 34: 440-444 (1986)

    Article  CAS  Google Scholar 

  • Jarvis M, Briggs S, Knox J. Intercellular adhesion and cell separation in plants. Plant Cell Environ. 26: 977-989 (2003)

    Article  Google Scholar 

  • King GA, O’Donoghue EM. Unravelling senescence: New opportunities for delaying the inevitable in harvested fruit and vegetables. Trends Food Sci. Technol. 6: 385-389 (1995)

    Article  CAS  Google Scholar 

  • Lemoine ML, Civello PM, Martínez GA, Chaves AR. Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var. Italica). J. Sci. Food Agric. 87: 1132-1139 (2007)

  • Lu H, Li L, Limwachiranon J, Xie J, Luo Z. Effect of UV-C on ripening of tomato fruits in response to wound. Sci. Hortic. 213: 104-109 (2016)

    Article  CAS  Google Scholar 

  • Mansourbahmani S, Ghareyazie B, Kalatejari S, Mohammadi RS, Zarinnia V. Effect of post-harvest UV-C irradiation and calcium chloride on enzymatic activity and decay of tomato (Lycopersicon esculentum L.) fruit during storage. J. Integr. Agric. 16: 2093-2100 (2017)

  • McCann MC, Carpita NC. Designing the deconstruction of plant cell walls. Curr. Opin. Plant Biol. 11: 314-320 (2008)

    Article  CAS  Google Scholar 

  • Prasanna V, Prabha, T, Tharanathan R. Fruit ripening phenomena—an overview. Crit. Rev. Food Sci. Nutr. 47: 1-19 (2007)

    Article  CAS  Google Scholar 

  • Pressey R. β-Galactosidases in ripening tomatoes. Plant Physiol. 71: 132-135 (1983)

    Article  CAS  Google Scholar 

  • Promyou S, Supapvanich S. Combinative effect of salicylic acid immersion and UV-C illumination on chilling injury-related factors of longan (Dimocarpus longan Lour.) fruit. Int. J. Fruit Sci. 20: 133-148 (2020)

  • Rodoni LM, Zaro MJ, Hasperué J, Concellón A, Vicente AR. UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics. LWT Food Sci. Technol. 63: 408-414 (2015)

    Article  CAS  Google Scholar 

  • Supapvanich S, Tucker GA. The effect if 1-methylcyclopropane (1-MCP) ib quality and cell wall hydrolases activities of fresh-cut muskmelon (Cucumis mel var reticulatus L.) during storage. Food Bioprocess Technol. 6: 2196-2201 (2013)

  • Toivonen PM, Brummell DA. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biol. Technol. 48: 1-14 (2008)

    Article  CAS  Google Scholar 

  • Vicente AR, Pineda C, Lemoine L, Civello PM, Martinez GA, Chaves AR. UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper. Postharvest Biol. Technol. 35: 69-78 (2005)

    Article  CAS  Google Scholar 

  • Vincken JP, Schols HA, Oomen RJ, McCann MC, Ulvskov P, Voragen AG, Visser RG. If homogalacturonan were a side chain of rhamnogalacturonan I. Implications for cell wall architecture. Plant Physiol. 132: 1781-1789 (2003)

  • Walter RH. Analytical and Graphical Methods for Pectin, pp. 189-225. In: The Chemistry and Technology of Pectin. Walter RH (eds). Academic Press, San Diago, CA (1991)

  • Wei J, Ma F, Shi S, Qi X, Zhu X, Yuan J. Changes and postharvest regulation of activity and gene expression of enzymes related to cell wall degradation in ripening apple fruit. Postharvest Biol. Technol. 56: 147-154 (2010)

Download references

Acknowledgements

This work was supported by grants from the Kasetsart University Scholarships for ASEAN for Commemoration of the 60th Birthday Anniversary of Professor Dr. Her Royal Highness Princess Chulabhorn Mahidol and Kasetsart University Research and Development Institute (KURDI) (Grant No. P3.1(D)29.61).

Author information

Authors and Affiliations

  1. Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakonnakhon Province Campus, Sakonnakhon, 47000, Thailand

    Nan Theint Ngu Lwin & Surassawadee Promyou

  2. Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok, 10520, Thailand

    Suriyan Supapvanich

Authors
  1. Nan Theint Ngu Lwin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Suriyan Supapvanich
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Surassawadee Promyou
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Surassawadee Promyou.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ngu Lwin, N.T., Supapvanich, S. & Promyou, S. Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage. Food Sci Biotechnol 30, 47–54 (2021). https://doi.org/10.1007/s10068-020-00854-z

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-020-00854-z

Keywords

Search

Navigation