The Effect of UV-A / UV-B Radiation on Quality Changes of Harvested Curly Lettuce During the Storage

Year 2025, Volume: 31 Issue: 1, 80 - 90, 14.01.2025

Öznur Cumhur Değirmenci , Alev Akpinar Borazan , Emre Devlez

https://doi.org/10.15832/ankutbd.1482282

Abstract

This study investigated the effects of UV-A and UV-B radiation on curly lettuce quality. Results focused on colour, total phenolic content, antioxidant activity, and ascorbic acid. The findings revealed that the highest phenolic content (46.1 mg GAE/100 g FL) had been observed in lettuce samples treated with high dose UV-B on the 7th day. The lowest phenolic content (13.7 mg GAE/100 g FL) was recorded in those treated with low dose UV-B on the same day of storage. Data showed an increase of 29.7% in antioxidant activity and 53.7% in total phenolic content after 7 days of storage in samples treated with high dose UV-B. High dose UV-A radiation was found to be the most effective in maintaining and enhancing the ascorbic acid content of the lettuce. UV applications did not cause yellowing in the stored lettuce leaves. Further research on different doses and optimization is recommended.

Keywords

Ultraviolet A radiation, Ultraviolet B radiation, lettuce, quality characteristics

Ethical Statement

This is not a research that requires ethics committee approval.

Supporting Institution

Bilecik Şeyh Edebali University

Project Number

Research Fund of Bilecik Şeyh Edebali University (BAP project-2020-02.BŞEÜ.25-04)

Thanks

The authors appreciate the support from Biotechnology Application and Research Center at Bilecik Şeyh Edebali University.

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