Effect of UV-C Radiation on the Quality of Fresh-cut Pineapples

The effects of UV-C radiation on keeping the quality of fresh-cut pineapples (Ananas comosus L. Merr. cv. Comte de Paris) were investigated. The fresh-cut pineapples were treated with UV-C radiation for 60 s and 90 s respectively. And the slices were placed in plastic trays, sealed with polymeric films and stored at 10 °C. Their firmness, browning, reducing sugar, titratable acidity, TSS and vitamin C were determined. UV-C radiation significantly inhibited the decrease in the firmness, TSS and sugar reduction and the increasing rate of titratable acidity in the fresh-cut pineapples. And at the same time, no statistically differences were noted when the slices treated for 60 s and 90 s exposure time were compared (p<0.05). However, UV-C radiation tremendously decreased the content of vitamin C in the fresh-cut pineapples. Likewise, no significant differences were noted when the slices treated for 60 s and 90 s were compared (p<0.05). Meanwhile, UV-C radiation induced browning throughout the storage period, and the extension of exposure time resulted in increase in the browning in the fresh-cut pineapples.