Effect of ultraviolet-C (UV-C) irradiation on physicochemical changes of fresh-cut baby corn during storage

Abstract

Baby corn (Zea mays L.) is an important vegetable crop of Thailand. The demand for
fresh-cut baby corn in the market has increased substantially as containing high
nutritional values including fibers, minerals, beta-carotene and ascorbic acid. The postharvest
problem of this product is weight loss during storage and wholesale which lead to
quantitative and nutritional quality losses. This research investigated the effect of
ultraviolet-C (UV-C) irradiation on physiochemical changes of fresh-cut baby corn during
storage. The fresh-cut baby corns were irradiated with 2.2, 4.4, and 6.6 KJ.m-2 UV-C,
respectively, and the untreated baby corn was assumed as control. The fresh-cut baby corns
were then kept in plastic tray wrapped with PVC film and stored at 5°c for 7 days. The results
showed that treatment of 4.4 KJ.m-2 UV-C gave the best results on retaining fresh weight,
electrolyte leakage, firmness and delaying the decreased of antioxidant capacity (DPPH) in
fresh-cut baby corn. However, UV-C irradiation had no effect on the changes in color values
(L* a* b*) and ascorbic acid content throughout storage time.