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