Journal of Food, Agriculture and Environment

UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled ‘telescoping’

Author(s):

M. Ufuk Kasım, Rezzan Kasım, Süleyman Erkal

Recieved Date: 2008-05-17, Accepted Date: 2008-09-20

Abstract:

To maintain high quality and to extend the shelf life of minimally processed green onions (Allium cepa L.), the potential benefit of UV-C treatment for different doses was evaluated. Fresh-cut green onions treated with UV-C for 0 (K, non-treated), 3 (UV-C₃), 5 (UV-C₅), 10 (UV-C₁₀) and 15 (UV- C₁₅) min were stored at 5°C for 15 days. Antioxidant activity, electrolyte leakage, color, weight loss, visual quality and inner leaf extension ‘telescoping’ were measured at 1, 5, 10 and 15 d of storage. DPPH free radical scavenging activity of fresh-cut green onions was increased by UV- C treatments, especially higher doses. The highest antioxidant activity was measured in onions treated with UV-C₁₅ (87.75%) while it was lowest in onions of K (82.14%) and UV-C₁₀ (81.95%). In contrast to antioxidant activity, electrolyte leakage was lowest in control group and it was getting high with the higher doses of UV-C. UV-C treatments for high doses increased antioxidant activity but these doses caused tissue deterioration. L* values of white leaf sheath of fresh-cut green onions were maintained higher in onions treated with UV-C₅ and UV-C₁₀ than in the other UV-C treatments and K. Color values a* and b* of the hollow green tissues of onions in K, UV-C₃ and UV-C₅ treatments increased during the storage. Decay percentage and inner leaf extension ‘telescoping’ of onions were effectively controlled by UV-C₁₅ treatment.

Keywords:

Fresh-cut green onions, antioxidant activity, electrolyte leakage, color, telescoping

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Journal: Journal of Food, Agriculture and Environment
Year: 2008
Volume: 6
Issue: 3&4
Category: Food and Health
Pages: 63-67

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