Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments

Abiotic stresses such as heat shock and UV-C irradiation can be used to induce synthesis of bioactive compounds and to prevent decay in fresh-cut fruits and vegetables. This study aimed to evaluate the effects of heat shock and UV-C radiation stress treatments, applied in whole carrots, on the overall quality of fresh-cut carrot cv. Nantes during storage (5 °C). Heat shock (HS, 100 °C/45 s) and UV-C (0.78 ± 0.36 kJ/m2) treated samples had higher phenolic content and exhibited reduced POD activities during storage when compared to control (Ctr) samples (200 mg/L free chlorine/1 min). All samples showed reduced carotenoid content considering raw material. Nonetheless, UV samples registered a three-fold increase in carotenoid content in subsequent storage. Fresh-cut carrot colour showed a continuous increase in whiteness index (WI) values during storage regardless of treatment without impairing visual quality. Respiratory metabolism was affected by both abiotic stress treatments since reduced O2/CO2 rates were found, more significant in HS samples. The decontamination effect was more expressive in HS samples, where a 2.5 Log10 cfu/g reduction in initial microbial load and reduced microbial growth were achieved.

► Abiotic stress treatments induce bioactive compounds. ► Heat shock and UV irradiation promote phenolic synthesis during storage. ► Heat shock and UV-C pre-treatments are beneficial to fresh-cut carrot quality.