Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation
Fresh-cut produce have become widely popular, increasing vegetable consumption in many parts of the word. However, they are more perishable than unprocessed fresh vegetables, requiring cold storage to preserve their quality and palatability. In addition to cold storage, UV radiation has been used ex...
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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MDPI
2023
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/14239 https://www.mdpi.com/2223-7747/12/6/1297 https://doi.org/10.3390/plants12061297 |
| _version_ | 1855037082227965952 |
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| author | Valerga, Lucia Gonzalez, Roxana Elizabeth Perez, María Belén Concellón, Analía Cavagnaro, Pablo |
| author_browse | Cavagnaro, Pablo Concellón, Analía Gonzalez, Roxana Elizabeth Perez, María Belén Valerga, Lucia |
| author_facet | Valerga, Lucia Gonzalez, Roxana Elizabeth Perez, María Belén Concellón, Analía Cavagnaro, Pablo |
| author_sort | Valerga, Lucia |
| collection | INTA Digital |
| description | Fresh-cut produce have become widely popular, increasing vegetable consumption in many parts of the word. However, they are more perishable than unprocessed fresh vegetables, requiring cold storage to preserve their quality and palatability. In addition to cold storage, UV radiation has been used experimentally to try to increase nutritional quality and postharvest shelf life, revealing increased antioxidant levels in some fruits and vegetables, including orange carrots. Carrot is one of the main whole and fresh-cut vegetables worldwide. In addition to orange carrots, other root color phenotypes (e.g., purple, yellow, red) are becoming increasingly popular in some markets. The effect of the UV radiation and cold storage has not been explored in these root phenotypes. This study investigated the effect of postharvest UV-C radiation in whole and fresh-cut (sliced and shredded) roots of two purple, one yellow, and one orange-rooted cultivar, with regard to changes in concentration of total phenolics (TP) and hydroxycinnamic acids (HA), chlorogenic acid (CGA), total and individual anthocyanins, antioxidant capacity (by DPPH and ABTS), and superficial color appearance, monitoring such changes during cold storage. Results revealed that the UV-C radiation, the fresh-cut processing, and the cold storage influenced the content of antioxidant compounds and activities to varying extents, depending on the carrot cultivar, the degree of processing, and the phytochemical compound analyzed. UV-C radiation increased antioxidant capacity up to 2.1, 3.8, 2.5-folds; TP up to 2.0, 2.2, and 2.1-folds; and CGA up to 3.2, 6.6, and 2.5-folds, relative to UV-C untreated controls, for orange, yellow, and purple carrots, respectively. Anthocyanin levels were not significantly modified by the UV-C in both purple carrots evaluated. A moderate increase in tissue browning was found in some fresh-cut processed UV-C treated samples of yellow and purple but not orange roots. These data suggest variable potential for increasing functional value by UV-C radiation in different carrot root colors. |
| format | info:ar-repo/semantics/artículo |
| id | INTA14239 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INTA142392023-03-15T14:25:27Z Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation Valerga, Lucia Gonzalez, Roxana Elizabeth Perez, María Belén Concellón, Analía Cavagnaro, Pablo Zanahoria Daucus carota Variedades Compuestos Fenólicos Propiedades Antioxidantes Radiación Ultravioleta Antocianinas Carrots Varieties Phenolic Compounds Antioxidant Properties Ultraviolet Radiation Anthocyanins Fresh-cut produce have become widely popular, increasing vegetable consumption in many parts of the word. However, they are more perishable than unprocessed fresh vegetables, requiring cold storage to preserve their quality and palatability. In addition to cold storage, UV radiation has been used experimentally to try to increase nutritional quality and postharvest shelf life, revealing increased antioxidant levels in some fruits and vegetables, including orange carrots. Carrot is one of the main whole and fresh-cut vegetables worldwide. In addition to orange carrots, other root color phenotypes (e.g., purple, yellow, red) are becoming increasingly popular in some markets. The effect of the UV radiation and cold storage has not been explored in these root phenotypes. This study investigated the effect of postharvest UV-C radiation in whole and fresh-cut (sliced and shredded) roots of two purple, one yellow, and one orange-rooted cultivar, with regard to changes in concentration of total phenolics (TP) and hydroxycinnamic acids (HA), chlorogenic acid (CGA), total and individual anthocyanins, antioxidant capacity (by DPPH and ABTS), and superficial color appearance, monitoring such changes during cold storage. Results revealed that the UV-C radiation, the fresh-cut processing, and the cold storage influenced the content of antioxidant compounds and activities to varying extents, depending on the carrot cultivar, the degree of processing, and the phytochemical compound analyzed. UV-C radiation increased antioxidant capacity up to 2.1, 3.8, 2.5-folds; TP up to 2.0, 2.2, and 2.1-folds; and CGA up to 3.2, 6.6, and 2.5-folds, relative to UV-C untreated controls, for orange, yellow, and purple carrots, respectively. Anthocyanin levels were not significantly modified by the UV-C in both purple carrots evaluated. A moderate increase in tissue browning was found in some fresh-cut processed UV-C treated samples of yellow and purple but not orange roots. These data suggest variable potential for increasing functional value by UV-C radiation in different carrot root colors. EEA La Consulta Fil: Valerga, Lucia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Valerga, Lucia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Gonzalez, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Pérez, María Belén. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Concellón, Analía. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Concellón, Analía. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina Fil: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Fil: Cavagnaro, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina 2023-03-15T14:10:15Z 2023-03-15T14:10:15Z 2023-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/14239 https://www.mdpi.com/2223-7747/12/6/1297 2223-7747 https://doi.org/10.3390/plants12061297 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf MDPI Plants 12 (6) : 1297 (March 2023) |
| spellingShingle | Zanahoria Daucus carota Variedades Compuestos Fenólicos Propiedades Antioxidantes Radiación Ultravioleta Antocianinas Carrots Varieties Phenolic Compounds Antioxidant Properties Ultraviolet Radiation Anthocyanins Valerga, Lucia Gonzalez, Roxana Elizabeth Perez, María Belén Concellón, Analía Cavagnaro, Pablo Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation |
| title | Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation |
| title_full | Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation |
| title_fullStr | Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation |
| title_full_unstemmed | Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation |
| title_short | Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation |
| title_sort | differential and cultivar dependent antioxidant response of whole and fresh cut carrots of different root colors to postharvest uv c radiation |
| topic | Zanahoria Daucus carota Variedades Compuestos Fenólicos Propiedades Antioxidantes Radiación Ultravioleta Antocianinas Carrots Varieties Phenolic Compounds Antioxidant Properties Ultraviolet Radiation Anthocyanins |
| url | http://hdl.handle.net/20.500.12123/14239 https://www.mdpi.com/2223-7747/12/6/1297 https://doi.org/10.3390/plants12061297 |
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