UV-C light effects on physicochemical and microbiological characteristics of Cape gooseberry (Physalis Peruviana L.)
DOI:
https://doi.org/10.17533/udea.redin.20250156Keywords:
Fungi, Agricultural chemistry, Food preservation, Food technology, Food resourcesAbstract
The effect of UV-C light radiation on the physicochemical and microbiological properties of Cape gooseberry (Physalis peruviana L.) fruits was studied. UV-C treatment was applied for different exposure times (7, 10, and 13 minutes) and fruits were stored at both refrigeration (5 ± 1°C) and room temperature (24 ± 1°C). Results showed that a 7-minute UV-C treatment was most effective in delaying fungal growth while preserving the quality of the fruit. However, higher exposure times led to increased weight loss and did not significantly inhibit fungal development. The study suggests UV-C light as a potential conservation method for extending the shelf life of Cape gooseberry without significantly affecting its quality parameters, though caution is needed regarding exposure times due to potential adverse effects on the cuticle and waxes of the fruit.
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