Effects of Ultraviolet Light (UV-C) and Heat Treatment on the Quality of Fresh-Cut Chokanan Mango and Josephine Pineapple

The effects of ultraviolet (UV-C) and medium heat (70 degrees C) treatments on the quality of fresh-cut Chokanan mango and Josephine pineapple were investigated. Quality attributes included physicochemical properties (pH, titratable acidity, and total soluble solids), ascorbic acid content (vitamin C), antioxidant activity, as well as microbial inactivation. Consumers' acceptance was also investigated through sensory evaluation of the attributes (appearance, texture, aroma and taste). Furthermore, shelf-life study of samples stored at 4 1 degrees C was conducted for 15 d. The fresh-cut fruits were exposed to UV-C for 0, 15, 30, and 60 min while heat treatments were carried out at 70 degrees C for 0, 5, 10 and 20 min. Both UV-C and medium heat treatments resulted in no significant changes to the physicochemical attributes of both fruits. The ascorbic acid content of UV-C treated fruits was unaffected; however, medium heat treatment resulted in deterioration of ascorbic acids in both fruits. The antioxidants were enhanced with UV-C treatment which could prove invaluable to consumers. Heat treatments on the other hand resulted in decreased antioxidant activities. Microbial count in both fruits was significantly reduced by both treatments. The shelf life of the fresh-cut fruits were also successfully extended to a maximum of 15 d following treatments. As for consumers' acceptance, UV-C treated fruits were the most accepted as compared to their heat-treated counterparts. The results obtained through this study support the use of UV-C treatment for better retention of quality, effective microbial inactivation and enhancement of health promoting compounds for the benefit of consumers. Practical Application The results of this study suggest that UV-C and medium heat treatment are feasible treatments for shelf-life extension of fresh-cut fruits. UV-C treatment provides better retention of quality and has the capability to enhance antioxidant activities. Both treatments were successful in extension of shelf life to a maximum of 15 d. The ability of UV-C treatment to retain quality and enhance antioxidant activity in fruits could be well exploited for the benefit of consumers. Combination of UV-C and medium heat treatment with various packaging methods could be further exploited for the benefit of the fresh-cut industry.