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±2oC for 5 days. Peel a...

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Main Authors:	Phebe Ding, Muhammad Firdaus Rosli, Nur Ayuni Mahassan
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2015
Online Access:	http://journalarticle.ukm.my/9037/ http://journalarticle.ukm.my/9037/ http://journalarticle.ukm.my/9037/1/03_Phebe_Ding.pdf

id	ukm-9037
recordtype	eprints
spelling	ukm-90372016-12-14T06:48:47Z http://journalarticle.ukm.my/9037/ UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan Phebe Ding, Muhammad Firdaus Rosli, Nur Ayuni Mahassan, 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±2oC 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. Universiti Kebangsaan Malaysia 2015-08 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/9037/1/03_Phebe_Ding.pdf Phebe Ding, and Muhammad Firdaus Rosli, and Nur Ayuni Mahassan, (2015) UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan. Sains Malaysiana, 44 (4). pp. 1095-1101. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol44num8_2015/contentsVol44num8_2015.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
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±2oC 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.
format	Article
author	Phebe Ding, Muhammad Firdaus Rosli, Nur Ayuni Mahassan,
spellingShingle	Phebe Ding, Muhammad Firdaus Rosli, Nur Ayuni Mahassan, UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan
author_facet	Phebe Ding, Muhammad Firdaus Rosli, Nur Ayuni Mahassan,
author_sort	Phebe Ding,
title	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_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_sort	uv-c irradiation affects quality, antioxidant compounds and activity of musa aaa berangan
publisher	Universiti Kebangsaan Malaysia
publishDate	2015
url	http://journalarticle.ukm.my/9037/ http://journalarticle.ukm.my/9037/ http://journalarticle.ukm.my/9037/1/03_Phebe_Ding.pdf
first_indexed	2023-09-18T19:53:49Z
last_indexed	2023-09-18T19:53:49Z
_version_	1777406395455373312

UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan

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