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Resumen
Fresh-cut produce have become widely popular, increasing vegetable consumption in many parts of the word. However, they are more perishable than unprocessed fresh vegetables, requiring cold storage to preserve their quality and palatability. In addition to cold storage, UV radiation has been used experimentally to try to increase nutritional quality and postharvest shelf life, revealing increased antioxidant levels in some fruits and vegetables, including
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dc.contributor.author | Valerga, Lucia | |
dc.contributor.author | Gonzalez, Roxana Elizabeth | |
dc.contributor.author | Perez, María Belén | |
dc.contributor.author | Concellón, Analía | |
dc.contributor.author | Cavagnaro, Pablo | |
dc.date.accessioned | 2023-03-15T14:10:15Z | |
dc.date.available | 2023-03-15T14:10:15Z | |
dc.date.issued | 2023-03 | |
dc.identifier.issn | 2223-7747 | |
dc.identifier.other | https://doi.org/10.3390/plants12061297 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/14239 | |
dc.identifier.uri | https://www.mdpi.com/2223-7747/12/6/1297 | |
dc.description.abstract | Fresh-cut produce have become widely popular, increasing vegetable consumption in many parts of the word. However, they are more perishable than unprocessed fresh vegetables, requiring cold storage to preserve their quality and palatability. In addition to cold storage, UV radiation has been used experimentally to try to increase nutritional quality and postharvest shelf life, revealing increased antioxidant levels in some fruits and vegetables, including orange carrots. Carrot is one of the main whole and fresh-cut vegetables worldwide. In addition to orange carrots, other root color phenotypes (e.g., purple, yellow, red) are becoming increasingly popular in some markets. The effect of the UV radiation and cold storage has not been explored in these root phenotypes. This study investigated the effect of postharvest UV-C radiation in whole and fresh-cut (sliced and shredded) roots of two purple, one yellow, and one orange-rooted cultivar, with regard to changes in concentration of total phenolics (TP) and hydroxycinnamic acids (HA), chlorogenic acid (CGA), total and individual anthocyanins, antioxidant capacity (by DPPH and ABTS), and superficial color appearance, monitoring such changes during cold storage. Results revealed that the UV-C radiation, the fresh-cut processing, and the cold storage influenced the content of antioxidant compounds and activities to varying extents, depending on the carrot cultivar, the degree of processing, and the phytochemical compound analyzed. UV-C radiation increased antioxidant capacity up to 2.1, 3.8, 2.5-folds; TP up to 2.0, 2.2, and 2.1-folds; and CGA up to 3.2, 6.6, and 2.5-folds, relative to UV-C untreated controls, for orange, yellow, and purple carrots, respectively. Anthocyanin levels were not significantly modified by the UV-C in both purple carrots evaluated. A moderate increase in tissue browning was found in some fresh-cut processed UV-C treated samples of yellow and purple but not orange roots. These data suggest variable potential for increasing functional value by UV-C radiation in different carrot root colors. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | MDPI | es_AR |
dc.rights | info:eu-repo/semantics/openAccess | es_AR |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | es_AR |
dc.source | Plants 12 (6) : 1297 (March 2023) | es_AR |
dc.subject | Zanahoria | es_AR |
dc.subject | Carrots | eng |
dc.subject | Daucus carota | es_AR |
dc.subject | Variedades | es_AR |
dc.subject | Varieties | eng |
dc.subject | Compuestos Fenólicos | es_AR |
dc.subject | Phenolic Compounds | eng |
dc.subject | Propiedades Antioxidantes | es_AR |
dc.subject | Antioxidant Properties | eng |
dc.subject | Radiación Ultravioleta | es_AR |
dc.subject | Ultraviolet Radiation | eng |
dc.subject | Antocianinas | es_AR |
dc.subject | Anthocyanins | eng |
dc.title | Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.rights.license | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | es_AR |
dc.description.origen | EEA La Consulta | es_AR |
dc.description.fil | Fil: Valerga, Lucia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Valerga, Lucia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina | es_AR |
dc.description.fil | Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina | es_AR |
dc.description.fil | Fil: Gonzalez, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina | es_AR |
dc.description.fil | Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Pérez, María Belén. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina | es_AR |
dc.description.fil | Fil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina | es_AR |
dc.description.fil | Fil: Concellón, Analía. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina | es_AR |
dc.description.fil | Fil: Concellón, Analía. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina | es_AR |
dc.description.fil | Fil: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es_AR |
dc.description.fil | Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. | es_AR |
dc.description.fil | Fil: Cavagnaro, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina | es_AR |
dc.subtype | cientifico |
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