Sains Malaysiana 44(8)(2015): 1095–1101

 

UV-C Irradiation Affects Quality, Antioxidant Compounds and Activity of Musa AAA Berangan

(Penyinaran UV-C Mempengaruhi Kualiti, Sebatian dan Aktiviti Antioksidan Musa AAA Berangan)

 

 

PHEBE DING*, MUHAMMAD FIRDAUS ROSLI & NUR AYUNI MAHASSAN

 

Department of Crop Science, Faculty of Agriculture Universiti Putra Malaysia 43400 UPM,

Serdang, Selangor Darul Ehsan, Malaysia

 

Diserahkan: 15 Julai 2014/Diterima: 1 April 2015

 

 

ABSTRACT

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.

 

Keywords: Firmness; peel and pulp color; soluble solids concentration; vitamin C

 

ABSTRAK

Suatu kajian untuk menentukan kesan iradiasi ultraungu-C (UV-C) ke atas kualiti, sebatian dan aktiviti antioksidan Musa AAA Berangan telah dijalankan. Buah yang hijau matang didedahkan kepada UV-C yang berdos 0, 0.01, 0.02, 0.03 dan 0.04 kJ/m2 dan dibiarkan ranum pada 25±2oC selama 5 hari. Warna kulit dan isi, kehilangan air, kekerasan isi, kepekatan pepejal terlarut (SSC), keasidan tertitrat, pH, vitamin C, jumlah kandungan fenolik (TPC) dan aktiviti antioksidan (asai menggunakan kuasa antioksidan ferik-penurunan (FRAP), 1,1-difenil-2-pikrihidrazil (DPPH) dan penggarut-radikal bebas asid 2,2’-azinobis-(3-etil-benzotiazolin-6-sulfonik) (ABTS)) dianalisis pada hari 0, 1, 3 dan 5 selepas peranuman. Warna kulit (L*, C* and ho) pisang Berangan berkurangan dengan peningkatan dos UV-C. Buah yang diiradiasi UV-C menunjukkan kehilangan air yang lebih rendah, isi yang lebih keras dan SSC yang lebih rendah daripada kawalan. Peranuman buah adalah normal walaupun kualiti buah telah dipengaruhi oleh iradiasi UV-C. Terdapat interaksi bererti antara radiasi UV-C x hari selepas peranuman pada TPC pisang Berangan. Buah yang diiradiasi UV-C menunjukkan pertambahan TPC yang bererti berbanding dengan kawalan pada peringkat akhir peranuman. Aktiviti antioksidan yang diukur dengan ketiga-tiga asai menunjukkan pengurangan yang bererti sepanjang peranuman. Keputusan kajian ini mendedahkan bahawa iradiasi UV-C serendah 0.01 kJ/m2 mampu mengurangkan kehilangan air, melambatkan pertukaran kanji dan pelembutan, serta meningkatkan TPC pisang Berangan.

 

Kata kunci: Kekerasan; kepekatan pepejal terlarut; vitamin C; warna kulit dan isi

RUJUKAN

 

Alothman, M., Bhat, R. & Karim, A.A. 2009. UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science and Emerging Technologies 10: 512-516.

Bu, J., Yu, Y., Aisikaer, G. & Ying, T. 2013. Postharvest UV-C irradiation inhibits the production of ethylene and the activity of cell wall-degrading enzymes during softening of tomato (Lycopersicon esculentum L.) fruit. Postharvest Biology and Technology 86: 337-345.

Cisneros-Zevallos, L. 2003. The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables. Journal of Food Science 68(5): 1560-1565.

Ding, P. & Yap, S.L. 2014. Browning assessment methods and polyphenol oxidase in UV-C irradiated Berangan banana fruit. International Food Research Journal 21(4): 1667-1674.

Ding, P. & Amin, M. 2013. Hot water dip treatment affects cell wall degradation enzymes of Musa AAA Berangan. In abstracts book of The 2nd Southeast Asia Symposium on Quality Management in Postharvest Systems. December 3-6, Lane Xang Hotel, Vientiane, Lao PDR. pp. P-053.

Ding, P. 2008. Cellular structure and selected physico-chemical changes during ripening of Musa AAA ‘Berangan’. Pertanika Journal of Tropical Agricultural Science 31(2): 217-222.

Ding, P., Ahmad, S.H., Abd. Razak A.R., Mohamed, M.T.M. & Saari, N. 2006. Peel color of Musa AAA ‘Berangan’ and ‘William Cavendish’ during degreening. AgroSearch Research Bulletin 11(1): 1-4.

Gonzalez-Aguilar, G.A., Zavaleta-Gatica, R. & Tiznado- Hernandez, M.E. 2007. Improving postharvest quality of mango ‘Haden’ by UV-C treatment. Postharvest Biology and Technology 45: 108-116.

Hagen, S.F., Borge, G.I.A., Bengtsson, G.B., Bilger, W., Berge, A., Haffner, K. & Solhaug, K.A. 2007. Phenolic contents and other health and sensory related properties of apple fruit (Malus domestica Borkh. cv. Aroma): Effect of postharvest UV-B irradiation. Postharvest Biology and Technology 45: 1-10.

Li, D., Luo, Z., Mou, W., Wang, Y., Ying, T. & Mao, L. 2014. ABA and UV-C effects on quality, antioxidant capacity and anthocyanin contents of strawberry fruit (Fragaria ananassa Duch.). Postharvest Biology and Technology 90: 56-62.

Liu, L.J., Zabaras, D., Bennett, L.E., Aguas, P. & Woonton, B.W. 2009. Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage. Food Chemistry 115: 495-500.

Pombo, M.A., Dotto, M.C., Martinez, G.A. & Civello, P.M. 2009. UV-C irradiation delays strawberry fruit softening and modifies the expression of genes involved in cell wall degradation. Postharvest Biology and Technology 51: 141- 148.

Ranganna, S. 1977. Manual of Analysis of Fruit and Vegetable Products. New Delhi: Tata McGraw Hill Publishing Co. Ltd.

Rizzini, F.M., Bonghi, C. & Tonutti, P. 2009. Postharvest water loss induces marked changes in transcript profiling in skins of wine grape berries. Postharvest Biology and Technology 52: 247-253.

Scalzo, J., Politi, A., Pellegrini, N., Mezzetii, B. & Battino, M. 2005. Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition 21: 207-213.

Shan, B., Cai, Y.Z., Sun, M. & Corke, H. 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry 53: 7749-7759.

Wang, C.Y., Chen, C.T. & Wang, S.Y. 2009. Changes of flavonoid content and antioxidant capacity in blueberries after illumination with UV-C. Food Chemistry 117(3): 426-431.

 

 

*Pengarang untuk surat-menyurat; email: phebe@upm.edu.my

 

 

 

sebelumnya