Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 4, Issue 8, Pages 1463-1472Publisher
SPRINGER
DOI: 10.1007/s11947-009-0259-y
Keywords
Antioxidant; Ascorbic acid; Bioactive; UV-C hormesis; Lycopene; Tomato; Total phenolic; Trolox equivalent
Categories
Funding
- Canadian International Development Agency (CIDA)
- Agriculture and Agri-Food Canada
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Mature green tomato fruit exposed to a predetermined hormetic dose of UV-C (3.7 kJ/m(2)) and untreated fruit (control) were stored at 13 degrees C and 95% relative humidity. After 10, 20, and 30 days of storage, fruits were randomly sampled and transferred to room temperature (23 degrees C) for 7 and 14 days to allow ripening. Edible pericarp was excised from the equatorial region for subsequent analyses of the antioxidant components. Ascorbic acid and total phenolic contents were higher in the UV-treated tomatoes, but UV treatment significantly reduced the lycopene content of the tomatoes. The UV treatment did not affect significantly the antioxidant activity of the hydrophilic extract, expressed as Trolox equivalent. Both storage and ripening period were found to affect positively all the bioactive components of tomato evaluated in this study. The results suggest the possible existence of a window of opportunity for the development of practices based on storage temperature and duration to preserve the beneficial effects expected from UV-C hormesis and to circumvent its negative impact on lycopene synthesis.
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