Author/Authors :
KASIM, M. Ufuk Kocaeli Üniversitesi - Arslanbey Meslek Yüksekokulu, Turkey , KASIM, Rezzan Kocaeli Üniversitesi - Arslanbey Meslek Yüksekokulu, Turkey
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±1°C 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.
NaturalLanguageKeyword :
Infection , Spinach , Quality Fresh , cut , Ultraviolet irradiation
