UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan
A study to determine the effects of ultraviolet-C (UV-C) irradiation on fruit quality, antioxidant compounds and activities of Musa AAA Berangan was carried out. The mature green fruits were exposed to UV-C doses of 0, 0.01, 0.02, 0.03 and 0.04 kJ/m2 and allowed to ripen at 25±2oC for 5 days. Peel a...
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| Format: | Article |
| Language: | English |
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Universiti Kebangsaan Malaysia
2015
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| Online Access: | http://journalarticle.ukm.my/9037/ http://journalarticle.ukm.my/9037/1/03_Phebe_Ding.pdf |
| _version_ | 1848811961977929728 |
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| author | Phebe Ding, Muhammad Firdaus Rosli, Nur Ayuni Mahassan, |
| author_facet | Phebe Ding, Muhammad Firdaus Rosli, Nur Ayuni Mahassan, |
| author_sort | Phebe Ding, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | A study to determine the effects of ultraviolet-C (UV-C) irradiation on fruit quality, antioxidant compounds and activities of Musa AAA Berangan was carried out. The mature green fruits were exposed to UV-C doses of 0, 0.01, 0.02, 0.03 and 0.04 kJ/m2 and allowed to ripen at 25±2oC for 5 days. Peel and pulp color, water loss, firmness, soluble solids concentration (SSC), titratable acidity, pH, vitamin C, total phenolic contents (TPC) and antioxidant activity (assay using ferric-reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) free radical-scavenging) were analyzed at day 0, 1, 3 and 5 after ripening. The peel color (L*, C* and ho) of Berangan banana decreased as UV-C irradiation dose increased. UV-C irradiated fruit has lower water loss, firmer pulp and lower SSC than control. The fruit could undergo normal ripening albeit the quality of fruit has been affected by UV-C irradiation. There was significant interaction between UV-C radiation x day after ripening on TPC of Berangan banana. Fruit irradiated with UV-C showed significant higher of TPC as compared with control at later stage of ripening. Antioxidant activities measured with the three assays showed a significant decrease as ripening progressed. The results of this study showed that UV-C radiation as low as 0.01 kJ/m2 is able to reduce water loss, slow down starch conversion and softening and enhanced TPC of Berangan banana. |
| first_indexed | 2025-11-14T23:54:43Z |
| format | Article |
| id | oai:generic.eprints.org:9037 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T23:54:43Z |
| publishDate | 2015 |
| publisher | Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:90372016-12-14T06:48:47Z http://journalarticle.ukm.my/9037/ UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan Phebe Ding, Muhammad Firdaus Rosli, Nur Ayuni Mahassan, A study to determine the effects of ultraviolet-C (UV-C) irradiation on fruit quality, antioxidant compounds and activities of Musa AAA Berangan was carried out. The mature green fruits were exposed to UV-C doses of 0, 0.01, 0.02, 0.03 and 0.04 kJ/m2 and allowed to ripen at 25±2oC for 5 days. Peel and pulp color, water loss, firmness, soluble solids concentration (SSC), titratable acidity, pH, vitamin C, total phenolic contents (TPC) and antioxidant activity (assay using ferric-reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) free radical-scavenging) were analyzed at day 0, 1, 3 and 5 after ripening. The peel color (L*, C* and ho) of Berangan banana decreased as UV-C irradiation dose increased. UV-C irradiated fruit has lower water loss, firmer pulp and lower SSC than control. The fruit could undergo normal ripening albeit the quality of fruit has been affected by UV-C irradiation. There was significant interaction between UV-C radiation x day after ripening on TPC of Berangan banana. Fruit irradiated with UV-C showed significant higher of TPC as compared with control at later stage of ripening. Antioxidant activities measured with the three assays showed a significant decrease as ripening progressed. The results of this study showed that UV-C radiation as low as 0.01 kJ/m2 is able to reduce water loss, slow down starch conversion and softening and enhanced TPC of Berangan banana. Universiti Kebangsaan Malaysia 2015-08 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/9037/1/03_Phebe_Ding.pdf Phebe Ding, and Muhammad Firdaus Rosli, and Nur Ayuni Mahassan, (2015) UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan. Sains Malaysiana, 44 (4). pp. 1095-1101. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol44num8_2015/contentsVol44num8_2015.html |
| spellingShingle | Phebe Ding, Muhammad Firdaus Rosli, Nur Ayuni Mahassan, UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan |
| title | UV-C irradiation affects quality, antioxidant compounds
and activity of Musa AAA Berangan |
| title_full | UV-C irradiation affects quality, antioxidant compounds
and activity of Musa AAA Berangan |
| title_fullStr | UV-C irradiation affects quality, antioxidant compounds
and activity of Musa AAA Berangan |
| title_full_unstemmed | UV-C irradiation affects quality, antioxidant compounds
and activity of Musa AAA Berangan |
| title_short | UV-C irradiation affects quality, antioxidant compounds
and activity of Musa AAA Berangan |
| title_sort | uv-c irradiation affects quality, antioxidant compounds
and activity of musa aaa berangan |
| url | http://journalarticle.ukm.my/9037/ http://journalarticle.ukm.my/9037/ http://journalarticle.ukm.my/9037/1/03_Phebe_Ding.pdf |