The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival

Strawberry (Fragaria x ananassa) is a highly perishable product and rarely to be kept for more than 7 days. Cold chain system is the only methods apply in Malaysia strawberry industry to prolong the shelf life and preserve the quality of strawberry. UV light treatment proved to be effective in inh...

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Autores principales:	Mohd Idris Nor Idzwana, Khor Sen Chou, Ramisah Mohd Shah, Norhidayah Che Soh
Formato:	article
Lenguaje:	EN
Publicado:	Food, Agriculture, and Natural Resources (FANRes) - Networks 2020
Materias:	Agriculture S Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/3d07745616f24fb78095a1a6ef4ae972
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spelling	oai:doaj.org-article:3d07745616f24fb78095a1a6ef4ae9722021-12-01T01:17:29ZThe Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival2722-406610.46676/ij-fanres.v1i1.4https://doaj.org/article/3d07745616f24fb78095a1a6ef4ae9722020-06-01T00:00:00Zhttps://journal.fanres.org/index.php/IJFANRES/article/view/4https://doaj.org/toc/2722-4066Strawberry (Fragaria x ananassa) is a highly perishable product and rarely to be kept for more than 7 days. Cold chain system is the only methods apply in Malaysia strawberry industry to prolong the shelf life and preserve the quality of strawberry. UV light treatment proved to be effective in inhibit microbial loads and delay ripening process of fruit products where short wavelength (254 nm) ultraviolet-C was proved in keeping the freshness and quality of fruits or vegetables. This experiment was conducted to determine the effect of UV-C irradiation on extending shelf life and to determine the optimum radiation intensity of UV-C treatment on postharvest quality of treated strawberry. A total of 399 of strawberries cv. Festival were harvested in red colour with maturity stage of >80 – 85% from Cameron Highlands’s strawberry farm. The strawberries were exposed to different doses (0, 0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 kJ/m2) of ultraviolet-C (254nm, UV-C) radiation. The treated strawberries were randomly placed in the polystyrene trays and stored in the dark chilling room at -5Cº for 9 days. The significant differences were found when the highest level of dosage was applied. UV-C treated strawberries with the highest doses (1.0 kJ/mº) are significantly firmer (0.557N), higher total soluble solids content (7.5 ºBrix) and ascorbic acid contain (0.518mg/ml) on day 9 (pMohd Idris Nor IdzwanaKhor Sen ChouRamisah Mohd ShahNorhidayah Che SohFood, Agriculture, and Natural Resources (FANRes) - NetworksarticleAgricultureSNutrition. Foods and food supplyTX341-641ENInternational Journal on Food, Agriculture and Natural Resources, Vol 1, Iss 1, Pp 15-18 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Agriculture S Nutrition. Foods and food supply TX341-641
spellingShingle	Agriculture S Nutrition. Foods and food supply TX341-641 Mohd Idris Nor Idzwana Khor Sen Chou Ramisah Mohd Shah Norhidayah Che Soh The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival
description	Strawberry (Fragaria x ananassa) is a highly perishable product and rarely to be kept for more than 7 days. Cold chain system is the only methods apply in Malaysia strawberry industry to prolong the shelf life and preserve the quality of strawberry. UV light treatment proved to be effective in inhibit microbial loads and delay ripening process of fruit products where short wavelength (254 nm) ultraviolet-C was proved in keeping the freshness and quality of fruits or vegetables. This experiment was conducted to determine the effect of UV-C irradiation on extending shelf life and to determine the optimum radiation intensity of UV-C treatment on postharvest quality of treated strawberry. A total of 399 of strawberries cv. Festival were harvested in red colour with maturity stage of >80 – 85% from Cameron Highlands’s strawberry farm. The strawberries were exposed to different doses (0, 0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 kJ/m2) of ultraviolet-C (254nm, UV-C) radiation. The treated strawberries were randomly placed in the polystyrene trays and stored in the dark chilling room at -5Cº for 9 days. The significant differences were found when the highest level of dosage was applied. UV-C treated strawberries with the highest doses (1.0 kJ/mº) are significantly firmer (0.557N), higher total soluble solids content (7.5 ºBrix) and ascorbic acid contain (0.518mg/ml) on day 9 (p
format	article
author	Mohd Idris Nor Idzwana Khor Sen Chou Ramisah Mohd Shah Norhidayah Che Soh
author_facet	Mohd Idris Nor Idzwana Khor Sen Chou Ramisah Mohd Shah Norhidayah Che Soh
author_sort	Mohd Idris Nor Idzwana
title	The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival
title_short	The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival
title_full	The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival
title_fullStr	The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival
title_full_unstemmed	The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival
title_sort	effect of ultraviolet light treatment in extend shelf life and preserve the quality of strawberry (fragaria x ananassa) cv. festival
publisher	Food, Agriculture, and Natural Resources (FANRes) - Networks
publishDate	2020
url	https://doaj.org/article/3d07745616f24fb78095a1a6ef4ae972
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The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival

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