Reduction of patulin in apple juice products by UV light of different wavelengths in the UVC range.

摘要: This study evaluated three UVC wavelengths (222, 254, and 282 nm) to degrade patulin introduced into apple juice or cider. The average UV fluences of 19.6, 84.3, 55.0, 36.6 mJ·cm(-2) achieved through exposure lamps at 222-, 254-, 282-nm the combination these wavelengths, respectively, resulted in 90% reduction juice. Therefore, order efficiency wavelength was as follows: far (222 > plus (282 (254 nm). In terms color, treatment with 222 nm an increase L* (lightness) value but decreases a* (redness) b* (yellowness) values, although changes were insignificantly different from values for nontreated controls based on a sensory evaluation. ascorbic acid loss treated support 36.5%, compared losses 45.3 36.1% samples 254 nm, respectively. current work demonstrated that 222-nm possesses highest when reductions by no benefit gained using wavelengths.