Effects of the Different Wavelength Ultraviolet Radiation on Postharvest Quality of Fresh-cut Spinach

Abstract

This reseach was carried out to determine the effects of ultraviolet irradiation that has different wavelenght, on maintaining quality, preventing chlorophyll loss and infection formation of fresh-cut spinach leaves during storage. For this purpose, three different ultraviolet irradiation including UV-A (12.96 kJ m-2), UV-B (3.65 kJ m-2) and UV-C (2.83 kJ m-2) was used, and untreated samples evaluated as controls. The fresh-cut spinach both in control and ultraviolet irradiation treatments were placed in polyetylene treftalat (PET) package with cover, and stored in a cold room at 5±1oC temperature and 90- 95% relative humidity. Weight losses, chlorophyll content, yellowing ration, electrolyte leakage, infection rate, total soluble solids (TSS) and color value of fresh-cut spinach were determined at the begining and weekly intervals of storage during 21 days. According to the results, it was determined that UV-A had no positive effect except suppressed of infections; while UV-C and UV-B given better results with regard to prevent infection that UV-A. Also, the UV-B treatment was more effective compared to both UV-A and UV-C in terms of protecting quality of fresh-cut spinach leaves, because of providing maintain TSS content, delay yellowing and loss of chlorophyll.

Taze Kesilmiş Ispanaklarda Farklı Dalga Boyundaki Ultraviyole Işınlarının Hasat Sonrası Kaliteye Etkisi

Öz

Bu çalışma, farklı dalga boylarına sahip, ultraviyole (UV) radyasyonunun taze kesilmiş ıspanakların muhafazasında kalite korunması, klorofil kaybı ve enfeksiyon oluşumunu engellemedeki etkisinin belirlenmesi amacı ile yürütülmüştür. Bu amaçla, taze kesilmiş ıspanaklara; UV-A (12.96 kJ m- 2), UV-B (3.65 kJ m-2) ve UV-C (2.83 kJ m-2) olmak üzere 3 farklı UV radyasyonu yapılmış ve uygulama yapılmayan örnekler kontrol grubu olarak kullanılmıştır. UV radyasyon uygulanan ıspanaklar Polietilen teraftalat (PET) ambalajlar içerisinde 5±1°C sıcaklık ve %90-95 oransal nem içeren soğuk depoda muhafaza edilmiştir. 21 günlük muhafaza süresince depolama başlangıcında ve haftalık aralıklarla, ağırlık kaybı, klorofil miktarı, sararma oranı, iyon sızıntısı, enfeksiyon oranı, suda çözünür kuru madde (SÇKM) miktarı ve renk ölçümleri yapılmıştır. Sonuçlara göre UV-A’nın enfeksiyonu kısmen baskılaması dışında olumlu bir etkisi tespit edilmezken; UV-C ve UV-B radyasyon uygulamaları enfeksiyonu engellemede UV-A’ya göre daha iyi sonuçlar vermiştir. Ayrıca UV-B uygulaması SÇKM miktarının korunmasını, sararmanın ve klorofil kaybının geciktirilmesini sağlayarak, taze kesilmiş ıspanakların kalitesinin korunmasında hem UV-A hem de UV-C uygulamalarından daha etkili olmuştur.

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