Short UV-C Treatments to Extend the Shelf-Life of Fresh-Cut Strawberries (Fragaria x ananassa Duch cv. Camarosa)

Abstract

In recent years, there has been a marked increase in the demand for fresh-cut fruit. Although these products have a high user convenience, they are extremely perishable, which is why they must be distributed within a very short period of time. A number of studies have shown that brief UV-C irradiation prior to storage may reduce postharvest deterioration in whole fruits. In this work, we evaluated the influence of different UV-C dosage and intensity combinations on the quality and shelf-life of fresh-cut strawberries. Fresh berries were cut in wedges and subjected to brief UV-C treatments with different combinations of radiation intensity (0, 9, or 36 W m-2) and dose (0, 2, or 4 kJ m-2). The treatments with the highest dosage and intensity decreased decay, juice leakage, dehydration softening, and yeasts and mold counts. UV-C-treated berries also scored better in freshness, color, and overall acceptability in consumer tests. The treatments did not affect the acidity, soluble solids, or phenolic compounds. Results suggest that a short UV-C treatment could be useful to supplement cold storage, extending the shelf-life of fresh-cut strawberries.