Location: Processed Foods Research
Project Number: 5325-41000-063-06
Start Date: Oct 01, 2009
End Date: Aug 31, 2013
Recently harvested produce, including whole and precut fruits and vegetables such as whole grapes, whole berries, cherry tomatoes, baby carrots, broccoli florets, and apples will be exposed to UV-B treatments at different doses. Effectiveness of the treatments will be evaluated and subsequently optimized based on increased phenolic compound concentrations, antioxidant capacity, and PAL activity. Increases in specific compounds, such as trans-resveratrol, anthocyanins, quercetin glycosides, tocopherols, and carotenoids will be determined through HPLC analysis. The potential impact or improvement resulting from UV-treatment on quality factors (color, firmness, acidity/sweetness ratio, ascorbic acid, etc.), sensory attributes, respiration rate (under controlled atmosphere, temperature, and %RH) and shelf-life will also be evaluated for the most promising samples. Changes in the bioavailability of phenolic compounds from UV-B treated fruits and vegetables will be verified using both in-vitro and in-vivo methods.