Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1604: Effects of UV-C Irradiation on Postharvest Quality, Bioactive Compounds, and Antioxidant Activity of Seriguela Fruit (Spondias purpurea L.) During Ambient Storage
Foods doi: 10.3390/foods15091604
Authors:
Thaynara de Lima Ribeiro
Aryane Ribeiro Oliveira
Bruna Mayara Faria Lima de Souza
Cristiane Maria Ascari Morgado
Luis Carlos Cunha Junior
André José de Campos

Seriguela (Spondias purpurea L.) is a tropical climacteric fruit characterized by high metabolic activity and rapid postharvest deterioration, which limits its shelf life and commercial distribution. Non-thermal technologies such as ultraviolet-C (UV-C) irradiation have been explored to delay ripening and improve the quality of fresh produce; however, information on the response of S. purpurea to UV-C treatment remains limited. This study evaluated the effects of different UV-C doses (0, 1, 2, 3, 4, and 5 kJ·m−2) on the postharvest quality and antioxidant properties of seriguela fruits stored at ambient temperature for eight days. Physical, physicochemical, and functional parameters were analyzed, including mass loss, firmness, color attributes (L*, chroma, and hue angle), soluble solids, pH, titratable acidity, vitamin C, total phenolics, and antioxidant activity (DPPH and ABTS). UV-C treatment significantly affected most quality attributes during storage. Intermediate doses (1–4 kJ·m−2) reduced mass loss, delayed softening, and improved color stability compared with untreated fruits. In addition, UV-C irradiation promoted the accumulation of bioactive compounds, with higher vitamin C levels at 1 kJ·m−2 and increased phenolic content and antioxidant activity at 2–4 kJ·m−2. Multivariate analysis confirmed that intermediate UV-C doses were associated with better preservation of overall fruit quality.