UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled 'telescoping'


KASIM M. U. , KASIM R. , Erkal S.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.6, ss.63-67, 2008 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 6
  • Basım Tarihi: 2008
  • Dergi Adı: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Sayfa Sayısı: ss.63-67

Özet

To maintain high quality and to extend the shelf life of minimally processed green onions (Allium cepa L.), the potential benefit of UV-C treatment for different doses was evaluated. Fresh-cut green onions treated with UV-C for 0 (K, non-treated), 3 (UV-C-3), 5 (UV-C-5), 10 (UV-C-10) and 15 (UV-C-15) min were stored at 5 degrees C for 15 days. Antioxidant activity, electrolyte leakage, color, weight loss, visual quality and inner leaf extension 'telescoping' were measured at 1, 5, 10 and 15 d of storage. DPPH free radical scavenging activity of fresh-cut green onions was increased by UV-C treatments, especially higher doses. The highest antioxidant activity was measured in onions treated with UV-C-15 (87.75%) while it was lowest in onions of K (82.14%) and UV-C-10 (81.95%). In contrast to antioxidant activity, electrolyte leakage was lowest in control group and it was getting high with the higher doses of UV-C. UV-C treatments for high doses increased antioxidant activity but these doses caused tissue deterioration. L* values of white leaf sheath of fresh-cut green onions were maintained higher in onions treated with UV-C-5 and UV-C-10 than in the other UV-C treatments and K. Color values a* and b* of the hollow green tissues of onions in K, UV-C-3 and UV-C-5 treatments increased during the storage. Decay percentage and inner leaf extension 'telescoping' of onions were effectively controlled by UV-C-15 treatment.