Share

UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue.

Author(s) : ERKAN M., WANG C. Y., KRIZEK D. T.

Type of article: Article

Summary

Tissue slices of zucchini squash (C. pepo cv. Tigress) fruit were exposed to ultraviolet-C (UV-C) radiation from germicidal lamps for 1, 10 or 20 min. Only 10 and 20 min UV-C exposure significantly reduced microbial activity and deterioration during subsequent storage of 5 or 10 °C. UV-C treated slices had higher respiration rates than controls. However, the ethylene production of the slices was not affected by UV-C treatments. Chilling injury was not observed until after 20 days of storage at 5 °C. The symptoms of chilling injury appeared as dried sunken brown spots on the surface of cortex tissue. UV-C treatments did not affect the degree of chilling injury during storage at 5 °C. The most pronounced effect of UV-C irradiation was to retard microbial growth.

Details

  • Original title: UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue.
  • Record ID : 2002-3002
  • Languages: English
  • Source: Environ. exp. Bot. - vol. 45 - n. 1
  • Publication date: 2001

Links


See the source

Indexing