The Effect of UV-C Irradiation on the Mechanical and Physiological Properties of Potato Tuber and Different Products
Abstract
:1. Introduction
2. Influence of UV-C on the Physical and Mechanical Properties of Different Crops
2.1. Physical Properties
2.2. Mechanical Properties
3. Effect of UV-C on the Mechanical Properties of Potato
4. Stimulation Process of UV-C
4.1. Effect of UV-C on Cell Physiology and Mechanical Properties
4.2. Low UV-C Dose Stimulation
4.3. Moderate and High UV-C Dose Stimulation
5. Factors Affecting UV-C Process in Stimulation
6. Innovative Technologies Used in Combination with UV-C
7. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Commodity | Operational Condition | Key Finding | Reference |
---|---|---|---|
Sweet corn kernels | UV-C dose at 0. 1.94, and 4.01 kJ∙m−2, controlled atmosphere of with %oxygen: %carbondioxide: %nitrogen ratios of 21:0.03:78, 3:10:87, and 3:15:82 at 6 °C for 20 h. | Hardness remains unchanged | [83] |
Fresh-cut green onion | UV-C exposure time at 3, 5, 10, and 15 min and storage days of 5, 10, 15 days and storage temperature of 5 °C. | Higher UV-C exposure results in higher weight loss (%). | [84] |
Tomato (Lycopersicon esculentum L.) | UV-C dose 3.7 kJ∙m−2 from 0 to 25 days of storage duration time at 16 °C and relative humidity of 95%. | Firmness (Newton) decreased with storage duration. Higher resistance penetration compared to the control sample. | [85] |
Cucumber (Cucumis sativus L.) | UV-C dose of 4.5 kJ∙m−2 stored for 15 days at 4 °C, a combination of UV-C with Nano-coating Nanocapsules. | The UV-C control sample brought better firmness, as the loss was delayed to day 9 of storage. | [86] |
Peeled garlic (Allium sativum L.) | UV-C dose of 2 kJ∙m−2 stored for 15 days at room temperature. | High firmness value with the UV-C treated sample. | [87] |
Cherry tomato | UV-C dose of 3.7 kJ∙m−2 | UV-C treated and control sample both mass loss and firmness were unaffected. | [65] |
Tomato (Lycopersicon esculentum L.) | UV-C dose of 4.2 kJ∙m−2 for 8 min | The firmness decreased gradually during storage in both the control and UV-C treated tomatoes. | [72] |
Common dandelion and purple coneflower | UV-C dose of 3.8 J∙m−2, 1 m of distance from light source, 10 to 120 exposure time, and 21 days of storage period. | Fresh and dry weight loss recorded for both dandelion and purple coneflower is higher than the control sample. | [88] |
Strawberry | UV-C dose of 1.70 kJ∙m−2 for 4.8 min and Storage duration of 0, 2, and 4 days at 21 °C. | No difference in firmness between fruit from control and UV-C-treated samples. | [89] |
Mango (Kensington Pride) | UV-C dose at 4.0, 8.3, and 11.7 kJ∙m−2), room temperature (20 ± 1 °C), relative humidity at 80%, and ethylene storage duration from 3 to 12 days. | At a higher UV-C dose, the firmness is significantly higher than untreated fruits after 6 days of storage. No significant difference in weight loss with the control sample. | [90] |
Tahitian lime (Citrus latifolia) | The doses were 3.4, 7.2, and 10.5 kJ∙m−2. Fruits were located 20 cm from the UV-C light source. | Higher dose (10.5 kJ∙m−2) reduced weight loss. | [91] |
Mango (Tommy Atkins) | UV-C dose of 8220 mW∙m−2 and exposure time of 10 and 20 min. and storage temperature 5 and 20 °C | Lower weight loss and high firmness for Samples exposed to 10 min and 5 °C. | [92] |
Commodity | Operating Condition | Key Finding | Reference |
---|---|---|---|
Tomato (Solanum lycopersicum) | UV-C dose of 4 kJ∙m−2, exposure time of 6 min. | Increase in phenolic compounds content. | [133] |
Blueberries | UV-C dose of 0.43, 2.15, 4.30 and 6.45 kJ∙m−2. | Higher antioxidant capacity in fruit treated with 2.15, 4.30, and 6.45 kJ∙m−2 compared to the control fruit. Increased phenolic components in a lesser amount at 0.43 kJ∙m−2. | [140] |
Fragrant pear (Korla) | UV-C irradiation of 0.12, 0.24, 0.36, 0.48, 0.72 and 1.08 kJ∙m−2. | low-dose UV-C irradiation (0.36 kJ∙m−2) enhanced the phenolic compound. | [141] |
Mandarin (Satsuma) | UV-C dose of 0.75, 1.5 and 3.0 kJ∙m−2. | Phenolic acids and antioxidant capacity were not significantly affected by UV-C treatments, while 1.5 and 3.0 kJ∙m−2 significantly increased flavonoids and total phenolics. 0.75 kJ∙m−2 was infective to induce any change. | [142] |
Garlic (Danyang) | UV-C of 25 kJ∙m−2, exposure time of 380 s. | The UV-C treatment reduces microorganisms present and no significant differences in quality attributes, phenolic compounds, and antioxidants. | [143] |
Fresh-cut Rocket Leaves | UV-C dose at 1, 3 and 5 kJ∙m−2. | The optimum dose of UV-C for enhancing total anthocyanin content was 3.0 kJ∙m−2. | [144] |
Mango (Haden) | UV-C dose of 2.46 and 4.93 kJ∙m−2. | the highest accumulation of phytochemicals in mangoes exposed to 4.93 kJ∙m−2. | [145] |
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Lemessa, A.; Popardowski, E.; Hebda, T.; Jakubowski, T. The Effect of UV-C Irradiation on the Mechanical and Physiological Properties of Potato Tuber and Different Products. Appl. Sci. 2022, 12, 5907. https://doi.org/10.3390/app12125907
Lemessa A, Popardowski E, Hebda T, Jakubowski T. The Effect of UV-C Irradiation on the Mechanical and Physiological Properties of Potato Tuber and Different Products. Applied Sciences. 2022; 12(12):5907. https://doi.org/10.3390/app12125907
Chicago/Turabian StyleLemessa, Addis, Ernest Popardowski, Tomasz Hebda, and Tomasz Jakubowski. 2022. "The Effect of UV-C Irradiation on the Mechanical and Physiological Properties of Potato Tuber and Different Products" Applied Sciences 12, no. 12: 5907. https://doi.org/10.3390/app12125907