Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices

Abstract

This study investigated the combined effects of calcium lactate (CA-L, 3 g L−1) and shortwave ultraviolet (UV-C, 4.0 kJ m−2) irradiation on quality attributes and antioxidant defense capacity of fresh-cut kiwifruits at refrigerated storage for 7 d. The results indicated that CA-L and UV-C joint treatment, compared to either treatment alone, alleviated microbial load, showed higher quality on ascorbic acid (AsA), green color, total chlorophyll, flesh hardness, total sugar, total acid and malonaldehyde (MDA) content. Besides, it inhibited O2·- and ·OH generation, induced H2O2 production, improved the activity of antioxidant enzymes (SOD, CAT and APX), activated critical enzymes (PAL, C4H and 4CL) in phenylpropanoid metabolism pathway and further enhanced total phenolic and proanthocyanidin content. Above results demonstrated that UV-C together with CA-L treatment could synergistically maintain overall quality and improve antioxidant capacity of kiwifruit slices. Therefore, the combination of CA-L and UV-C treatment showed a potential practical application in fresh-cut kiwifruits.

Keywords

• Fresh-cut fruits and vegetables
• Antioxidant defense capacity
• Antioxidant enzymes
• Phenolic
• Correlation analysis