Low UV-C illumination for keeping overall quality of fresh-cut watermelon

摘要: The effects of four pre-packaging UV-C illumination doses (1.6, 2.8, 4.8 and 7.2 kJ m−2) on quality changes watermelon cubes stored up to 11 days at 5 °C were studied. Non-treated used as a control. Higher induced slightly higher CO2 production throughout the storage period, while no in C2H4 monitored. However, did not significantly affect final gas partial pressures within modified atmosphere packages where levels 3–6 kPa O2 13–17 reached for all treatments. decreased microbial counts just after illumination. After °C, mesophilic, psycrophilic enterobacteria populations lower treated watermelon. Slight CIE colour parameters observed. According sensory attributes, control low (1.6 2.8 can be maximum shelf-life moderate high fruit was 8 °C. Control showed 16% decrease lycopene content similar that found treatment. However preserved their initial (2.8 or it m−2). radiation vitamin C catalase activity total polyphenols considerably declined period. antioxidant capacity markedly increased, independently doses. As main conclusion, considered promising tool keeping overall fresh-cut