Skip to main content
Log in

Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The effect of UV-C treatments (0.32, 0.97, 2.56, 4.16 and 4.83 kJ.m−2 at 254 nm) on the physical-chemical properties [colour, texture, total phenolic content (TPC), weight loss (WL)], and mesophylic counts of whole tomato, was evaluated during 15 days at 10 °C. During storage, the Ctr samples acquired faster red colour than all UV-C samples (higher a* and lower °h values). Comparing texture of Ctr and UV-C samples at 15th storage day, an increase of 9 and 8 % on firmness of treated samples at low UV-C intensities (0.32 and 0.97 kJ.m−2, respectively) was observed. At the end of the storage, Ctr samples showed ca. 4 Log10 of mesophylic load, and the samples treated at 0.97 and 4.83 kJ.m−2 revealed the lowest microbial load (1.9 and 3.2 Log10, respectively). These results indicate that UV-C radiation, at an appropriate dose, combined with low storage temperature (10 °C) are an effective method to preserve the postharvest life of tomato, without adversely affecting quality parameters.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Aberoumand A, Deokule SS (2010) Total phenolic contents of some plant foods as an antioxidant compound. J Food Technol 8:131–133

    Article  CAS  Google Scholar 

  • Alegria C, Pinheiro J, Duthoit M, Gonçalves EM, Moldão-Martins M, Abreu M (2012) Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments. LWT Food Sci Technol 48:197–203

    Article  CAS  Google Scholar 

  • Allende A, Artés F (2003) UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce. Food Res Int 36:739–746

    Article  Google Scholar 

  • Allende A, Marín A, Buendía B, Tomás-Barberán F, Gil MI (2007) Impact of combined postharvest treatments (UV-C light, gaseous O3, superatmospheric O2 and high CO2) on health promoting compounds and shelf life of strawberries. Postharvest Biol Technol 46:201–211

    Article  CAS  Google Scholar 

  • Alothman M, Bhat R, Karim AA (2009) UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innov Food Sci Emerg 10:512–516

    Article  CAS  Google Scholar 

  • Artés F, Gómez P, Aguayo A, Escalona V, Artés-Hernández F (2009) Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities. Postharvest Biol Technol 51:287–296

    Article  Google Scholar 

  • Barka EA, Kalantari S, Makhlouf J, Arul J (2000) Impact of UV-C irradiation on the cell wall-degrading enzymes during ripening of tomato (Lycopersicon esculentum L.) fruit. J Agric Food Chem 48:667–671

    Article  CAS  Google Scholar 

  • Bintsis T, Litopoulou-Tzanetaki E, Robinson RK (2000) Existing and potential application of ultraviolet light in the food industry–a critical review. J Sci Food Agric 90:637–645

    Article  Google Scholar 

  • Bolton JR, Linden KG (2003) Standarization of methods for fluence (UV dose) determination in bench-scale UV experiments. J Environ Eng 129:209–215

    Article  CAS  Google Scholar 

  • Brat P, Georgé S, Bellamy A, Chaffaut LD, Scalbert A Mennen L, Arnault N, Amiot MJ (2006) Daily polyphenol intake in France from fruit and vegetables. J Nutr Epidemiol 2368–2373

  • Bravo S, García-Alonso J, Martín-Pozuelo G, Gómez V, García-Valverde N-GI, Periago MJ (2013) Effects of postharvest UV-C treatment on carotenoids and phenolic compounds of vine-ripe tomatoes. Int J Food Sci Technol 48:1744–1749

    Article  CAS  Google Scholar 

  • Charles MT, Benhamou N, Arul J (2008) Physiological basis of UV-C induced resistance to Botrytis cinerea in tomato fruit. IV. Biochemical modification of structural barriers. Postharvest Biol Technol 47:41–53

    Article  CAS  Google Scholar 

  • Charles MT, Tano K, Asselin A, Arul J (2009) Physiological basis of UV-C induced resistance to Botrytis cinerea in tomato fruit. V. Constitutive defence enzymes and inducible pathogenesis-related proteins. Postharvest Biol Technol 51:414–424

    Article  CAS  Google Scholar 

  • 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. J Food Sci 68:1560–65

    Article  CAS  Google Scholar 

  • Civello P, Vicente A, Martínez G (2006) UV-C technology to control postharvest diseases of fruits and vegetables. Recent advances in alternative postharvest technologies to control fungal diseases in fruits and vegetables. Transworld research network, 37/661 (2), India, pp. 71–102

  • Costa L, Vicente AR, Civello PM, Chaves AR, Martínez GA (2006) UV-C treatment delays postharvest senescence in broccoli florets. Postharvest Biol Technol 39:204–210

    Article  CAS  Google Scholar 

  • Cote S, Rodoni L, Miceli E, Concellón A, Civello PM, Vicente AR (2013) Effect of radiation intensity on the outcome of postharvest UV-C treatments. Postharvest Biol Technol 83:83–89

    Article  Google Scholar 

  • D’hallewin G, Schirra M, Pala M, Ben-Yehoshua S (2000) Ultraviolet C irradiation at 0.5 kJ. m−2 reduces decay without causing damage or affecting postharvest quality of Star Ruby grapefruit (C. paradisi Macf.). J Agric Food Chem 48:4571–4575

    Article  Google Scholar 

  • Daiuto ER, Vieites RL, Remocoldi MA, Carvalho LR, Fumes JGF (2013) Postharvest of ‘Hass’ avocados submitted to UV-C radiation. Rev Colomb Mag Hortíc 7(2):149–160

    Article  Google Scholar 

  • Dijk CV, Boeriu C, Peter F, Stolle-Smits T, Tijsken LMM (2006) The firmness of stored tomatoes (cv. Tradiro). 1. Kinetic and near infrared models to describe firmness and moisture loss. J Food Eng 77:575–584

    Article  Google Scholar 

  • Djenane D, Sánchez-Escalante A, Beltrán JA, Roncalés P (2001) Extension of the retail display life of fresh beef packaging in modified atmosphere by varying lighting conditions. J Food Sci 66:181–186

    Article  CAS  Google Scholar 

  • Escalona VH, Aguayo E, Martínez-Hernández GB, Artés F (2010) UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach. Postharvest Biol Technol 56:223–231

    Article  CAS  Google Scholar 

  • Getinet H, Seyoum T, Woldetsadik K (2008) The effect of cultivar, maturity stage and storage environment on quality of tomatoes. J Food Eng 87:467–78

    Article  Google Scholar 

  • Gómez-López VM (2012) Decontamination of fresh and minimally processed produce- continuous UV-C light. First edition, John Wiley & Sons, Inc, Chapter 21

  • Gómez-López VM, Marín A, Medina-Martínez MS, Gil MI, Allende A (2013) Generation of trihalomethanes with chlorine-based sanitizers and impact on microbial, nutritional and sensory quality of baby spinach. Postharvest Biol Technol 85:210–17

    Article  Google Scholar 

  • Guerrero-Beltrán JA, Barbosa-Cánovas GV (2004) Advantages and limitations on processing foods by UV light. Food Sci Technol Int 10:137–147

    Article  Google Scholar 

  • Hemmaty S, Moallemi N, Naseri L (2007) Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples. Span J Agric Res 5(4):559–568

    Article  Google Scholar 

  • Heredia JB, Cisneros-Zevallos L (2009) The effect of exogenous ethylene and methyl jasmonate on pal activity, phenolic profiles and antioxidant capacity of carrots (Daucus carota) under different wounding intensities. Postharvest Biol Technol 51:242–249

    Article  CAS  Google Scholar 

  • ISO 4833 (2003) Microbiology of food and animal feeding stuffs - horizontal method for the enumeration of microorganisms - colony-count technique at 30° C

  • Jagadeesh SL, Charles MT, Gariepy Y, Goyette B, Raghavan GSV, Vigneault C (2011) Influence of postharvest UV-C hormesis on the bioactive components of tomato during post-treatment handling. Food Bioprocess Technol 4:1463–72

    Article  CAS  Google Scholar 

  • Jiang T, Jahangir MM, Jiang Z, Lu X, Ying T (2010) Influence of UV-C treatment on antioxidant capacity, antioxidant enzyme activity and texture of postharvest shiitake (Lentinus edodes) mushrooms during storage. Postharvest Biol Technol 56:209–215

    Article  CAS  Google Scholar 

  • Karaca H, Velioglu YS (2014) Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley. Postharvest Biol Technol 88:46–53

    Article  CAS  Google Scholar 

  • Ke D, Saltveit ME (1989) Wound-induced ethylene production, phenolic metabolism and susceptibility to russet spotting in iceberg lettuce. Physiol Plant 76:412–418

    Article  CAS  Google Scholar 

  • Khademi O, Zamani Z, Poor AE, Kalantari S (2013) Effect of UV-C radiation on postharvest physiology of persimmon fruit (Diospyros kaki Thunb.) cv. ‘Karaj’ during storage at cold temperature. Food Res Int 20(1):247–253

    CAS  Google Scholar 

  • Kim SJ, Jung KM (2011) Effects of the PPO (Polyphenol oxidase) activity and total phenolic contents on browning and quality of dried-persimmon according to maturity degree of astringent persimmon (Diospyros kaki Thunb.). Int Conf Biotechnol Food Sci 7:115–118, 2nd

    Google Scholar 

  • Kim HJ, Fonseca MJ, Kubota C, Kroggel M, Choi J (2008) Quality of fresh-cut tomatoes as affected by salt content in irrigation water and post-processing ultraviolet-C treatment. J Sci Food Agr 88:1969–74

    Article  CAS  Google Scholar 

  • Lemoine ML, Chaves AR, Martínez GA (2010) Influence of combined hot air and UV-C treatment on the antioxidant system of minimally processed broccoli (Brassica oleracea L. var. Italica). LWT Food Sci Technol 43:1313–1319

    Article  CAS  Google Scholar 

  • Liu LH, Zabaras D, Bennett LE, Aguas P, Woonton BW (2009) Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage. Food Chem 115:495–500

    Article  CAS  Google Scholar 

  • Liu CH, Cai LY, Han XX, Ying TJ (2011) Temporary effect of postharvest UV-C irradiation on gene expression profile in tomato fruit. Gene 486:56–64

    Article  CAS  Google Scholar 

  • López-Rubira F, Conesa A, Allende A, Artés F (2005) Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C. Postharvest Biol Technol 37:174–185

    Article  Google Scholar 

  • Maharaj R, Arul J, Nadeau P (2010) UV-C Irradiation of tomato and its effects on colour and pigments. Adv Environ Biol 4:308–315

    CAS  Google Scholar 

  • Maharaj R, Arul J, Nadeau P (2014) UV-C irradiation effects on levels of enzymic and non-enzymic phytochemicals in tomato. Innov Food Sci Emerg Technol 21:99–106

    Article  CAS  Google Scholar 

  • Manzocco L, Pieve SD, Maifreni M (2011) Impact of UV-C light on safety and quality of fresh-cut melon. Innov Food Sci Emerg Technol 12:13–17

    Article  CAS  Google Scholar 

  • Martínez-Hernández GB, Gómez PA, Pradas I, Artés F, Artés-Hernández F (2011) Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli. Postharvest Biol Technol 62:327–37

    Article  Google Scholar 

  • Nigro F, Ippolito A, Lima G (1998) Use of UV-C light to reduce Botrytis storage rot of table grapes. Postharvest Biol Technol 13:171–181

    Article  Google Scholar 

  • Pan YG, Zu H (2012) Effect of UV-C radiation on the quality of fresh-cut pineapples. Procedia Eng 37:113–119

    Article  Google Scholar 

  • Pan J, Vicente AR, Martinez GA, Chavez AR, Civello PM (2004) Combined use of UV-C irradiation and heat treatment to improve postharvest life of strawberry fruit. J Sci Food Agric 84:1831–1838

    Article  CAS  Google Scholar 

  • Perkins-Veazie P, Collins JK, Howard L (2008) Blueberry fruit response to postharvest application of ultraviolet radiation. Postharvest Biol Technol 47:280–285

    Article  CAS  Google Scholar 

  • Pinheiro J, Alegria C, Abreu M, Gonçalves EM, Silva CLM (2013) Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage. J Food Eng 114:338–345

    Article  Google Scholar 

  • Pombo MA, Dotto MC, Martínez GA, Civello PM (2009) UV-C irradiation delays strawberry fruit softening and modifies the expression of genes involved in cell wall degradation. Postharvest Biol Technol 51:141–148

    Article  CAS  Google Scholar 

  • Reis M, Silva R, Gomes C, Rosa A, Coelho L, Marreiros A, Fernandes M, Caço J, Monteiro A (2005) Comparação da qualidade do tomate obtido segundo o modo de produção biológico, por métodos convencionais no solo e em cultura em lã de rocha. V Congresso Ibérico de Ciências Hortícolas / IV Congresso Iberoamericano de Ciências Hortícolas, Porto

    Google Scholar 

  • Ribeiro C, Canada J, Alvarenga B (2012) Prospects of UV radiation for application in postharvest technology. Emir J Food Agric 24:586–597

    Article  Google Scholar 

  • Ryalls J, Neuenschwander U, Willits M, Molina A, Steiner HY, Hunt M (1996) Systemic acquired resistance. Plant Cell 8:1809–1819

    Article  Google Scholar 

  • Shama G (2007) Process challenges in applying low doses of ultra violet light to fresh produce for eliciting beneficial hermetic responses. Postharvest Biol Technol 44:1–8

    Article  CAS  Google Scholar 

  • Shama G, Alderson P (2005) UV hormesis in fruits: a concept ripe for commercialization. Trends Food Sci Technol 16:128–136

    Article  CAS  Google Scholar 

  • Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158

    CAS  Google Scholar 

  • Song HJ, Choi DW, Song KB (2011) Effect of aqueous chlorine dioxide and UV-C treatment on the microbial reduction and color of cherry tomatoes. J Hortic Sci Biotechnol 52:488–493

    Article  CAS  Google Scholar 

  • StatSoft Inc (2004) STATISTICA (data analysis software system), version 7. www.statsoft.com

  • Stevens C, Khan VA, Lu JY, Chalutz E, Droby S, Kabwe MK, Haung Z, Adeyeye O, Pusey LP, Tang AYA (1999) Induced resistance of sweet potato to Fusarium root rot by UV-C hormesis. Crop Prot 18:463–470

    Article  Google Scholar 

  • Terry LA, Joyce DC (2004) Elicitors of induced disease resistance in postharvest. horticultural crops: a brief review. Postharvest Biol Technol 32:1–13

    Article  Google Scholar 

  • Tiecher A, Paula LA, Chaves FC, Rombaldi CV (2013) UV-C effect on ethylene, polyamines and the regulation of tomato fruit ripening. Postharvest Biol Technol 86:230–239

    Article  CAS  Google Scholar 

  • Tsormpatsidis E, Ordidge M, Henbest RGC, Wagstaffe A, Battey NH, Hadley P (2011) Harvesting fruit of equivalent chronological age and fruit position shows individual effects of UV radiation on aspects of the strawberry ripening process. Environ Exp Bot 74:178–185

    Article  CAS  Google Scholar 

  • Unluturk S, AtIlgan MR, Handan BA, Tari C (2008) Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). J Food Eng 85:561–568

    Article  Google Scholar 

  • USDA (1991) United States Standard for grades of fresh tomatoes. United States department of agriculture, agricultural marketing service. USDA, Washington DC

    Google Scholar 

  • Vegetal A (2003) Gabinete de planeamento e política agro-alimentar, Ministério da agricultura, desenvolvimento rural e pescas. Castel-Publicação e Edição S.A, Lisboa

    Google Scholar 

  • Vicente AR, Peneda C, Lemoine L, Civello PM, Martinez GA, Chaves AR (2005) UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper. Postharvest Biol Technol 35:69–78

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The author Joaquina Pinheiro gratefully acknowledges her Ph.D grant (SFRH/BD/24913/2005) to Fundação para a Ciência e a Tecnologia (FCT) from Ministério da Ciência e do Ensino Superior (Portugal). The authors greatly acknowledge the technical assistance of Maria do Carmo and Ana Magalhães for helping in performing the microbial analysis. This work was supported by National Funds from FCT through project PEst-OE/EQB/LA0016/2011.

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Cristina L. M. Silva.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pinheiro, J., Alegria, C., Abreu, M. et al. Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life. J Food Sci Technol 52, 5066–5074 (2015). https://doi.org/10.1007/s13197-014-1550-0

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-014-1550-0

Keywords

Navigation