Postharvest UV-C treatment of tomato fruits: Changes in simple sugars and organic acids contents during storage

作者：Charles Marie Therese^*; Arul Joseph; Charlebois Denis; Yaganza Elian Simplice; Rolland Daniel; Roussel Dominique; Merisier Marie Jude

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2016, 65: 557-564.

DOI：10.1016/j.lwt.2015.08.055

• UV-C hormesis
• Primary metabolites
• Taste attributes
• Cultivars
• Ripening

Tomato fruits of five different cultivars were harvested at two maturity stages subjected to the hormetic UV-C dose of 3.7 kJ/m(2), and stored over 15 d. Simple sugars (glucose, fructose, and sucrose) and organic acids (ascorbic, citric, malic, and oxalic) were assessed at harvest and after 10 and 15 d of storage. The sugar content was generally lower in the UV-C-treated fruits, whereas the acid titre tended to be higher. Nonetheless, the higher ratios of total sugars to total organic acids in 'Balzamoth' breaker fruits after 10 d, 'Balzamoth' vine-ripe fruits after 15 d, 'Lorenzo' breaker fruits after 10 d, 'Makari' breaker fruits after 10 d, and 'Makari' vine-ripe fruits after 10 d suggest that UV-C treatment has the potential to improve the taste of those cultivars. Malic acid was the analyte most influenced by UV-C, with higher levels maintained in the breaker fruits of all cultivars, and possibly playing a role in the induction of defence mechanisms. In light of the available literature, it is not likely that the changes reported in this study would be noticed by a sensory panel. Lastly, the higher ascorbic acid found in treated fruits point to the potential of UV-C hormesis to enhance nutritional value without negatively impacting taste attributes.

• 出版日期2016-1