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Effect of UV-C Irradiation on Quality from Fresh Grapes var. Bordô
Kuck, Luiza Siede; Noreña, Caciano Pelayo Zapata.
  • Kuck, Luiza Siede; Federal University of Rio Grande do Sul. Institute of Food Science and Technology. Porto Alegre. BR
  • Noreña, Caciano Pelayo Zapata; Federal University of Rio Grande do Sul. Institute of Food Science and Technology. Porto Alegre. BR
Braz. arch. biol. technol ; 64: e21200735, 2021. tab, graf
Article in English | LILACS-Express | LILACS | ID: biblio-1355816
ABSTRACT
Abstract The effect of irradiation through UV-C on the content of phenolic compounds, antioxidant activity, color, and texture profile was evaluated in Bordô variety grapes. Grapes were subjected to stress by irradiation at time of 0.5, 1.0, 4.0, 10 and 30 min that correspond at doses of 0.1, 0.3, 1.0, 2.4, and 7.2 kJ m-2, respectively. The total phenolic and anthocyanins content, antioxidant activity, color and texture of the grapes were evaluated after storage at 22 ºC for 24 and 48 h. In general, samples irradiated did not show an increase in total phenolic content, anthocyanin compounds and antioxidant activity. Hue and Chroma values indicated that the color of grapes did not change when irradiated. Texture profile analysis suggested that UV-C treatment delayed grapes softening.


Full text: Available Index: LILACS (Americas) Language: English Journal: Braz. arch. biol. technol Journal subject: Biology Year: 2021 Type: Article Affiliation country: Brazil Institution/Affiliation country: Federal University of Rio Grande do Sul/BR

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Full text: Available Index: LILACS (Americas) Language: English Journal: Braz. arch. biol. technol Journal subject: Biology Year: 2021 Type: Article Affiliation country: Brazil Institution/Affiliation country: Federal University of Rio Grande do Sul/BR