Ultraviolet-C light irradiation maintains the quality of chili (Capsicum annuum L.) during storage
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Keywords
Abstract
The study aims to evaluate the effects of different doses of UV-C light treatment on the shelf life and quality of fresh chilies at two maturity stages. Fresh chilies were irradiated with ultraviolet-C (UV-C) light using doses of 0, 14, 24, 29, 47, 57, and 94 kJ/m², and then stored at 15°C for 12 days. The results indicated that UV-C light treatment at a dose of 14 kJ/m² positively impacted the quality and extended the shelf life of the chilies, resulting in an increase of 12 days for green chilies and 9 days for red chilies. This represents an extension of 6 days for green chilies and 3 days for red chilies compared to the control group. Additionally, the UV-C treatment at 14 kJ/m² demonstrated several benefits for both green and red chilies: (i) it inhibited weight loss and mold growth, (ii) reduced respiration rates and ethylene production, (iii) increased capsaicin levels, and (iv) helped maintain freshness.
Riferimenti bibliografici
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Anjayani, D. and Ambarwati, E., 2021. Quality and storage life of red chili pepper (Capsicum annuum L.) as a response to various biofertilizer. Vegetalika. 10(3): 159. https://doi.org/10.22146/veg.47817
Arif, A.B., Susanto, S., Widayanti, S.M. and Matra, D.M., 2022. Effect of ripening stage on postharvest quality of abiu (Pouteria caimito) fruit during storage. Agriculture and Natural Resources. 56: 441–454. https://doi.org/10.34044/j.anres.2022.56.3.01
Arif, A.B., Susanto, S., Widayanti, S.M. and Matra, D.M., 2023. Pre-storage oxalic acid treatment inhibits postharvest browning symptoms and maintains quality of abiu (Pouteria caimito) fruit. Scientia Horticulturae. 311: 111795. https://doi.org/10.1016/j.scienta. 2022.111795
Artés, F., Gómez, P., Aguayo, E. and Artés-Hernández, F., 2009. Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities. Postharvest Biology and Technology. 51(3): 287–296. https://doi.org/10.1016/j.postharvbio.2008.10.003
Artes-Hernandez, F., Escalona, V.H., Robles, P.A., Martinez-Hernandez, G.B. and Artes, F., 2009. Effect of UV-C radiation on quality of minimally processed spinach leaves. Journal of Science and Food Agriculture. 89(3): 414–421. https://doi.org/10.1002/jsfa.3460
Barka, E.A., Kalantari, S., Maklouf, J. and Arul, J., 2000. Effects of UV-C irradiation on lipid peroxidation markers during ripening of tomato (Lycopersican esculentum L.) fruits. Australian Journal of Plant Physiology. 27(2): 147–152. https://doi.org/10.1071/PP99091
Brecht, J.K., 2019. Ethylene technology. Chapter 14. In: Yahia, E.M., editor. Postharvest technology of perishable horticultural commodities. Cambridge: Elsevier. Volume 14. pp. 481–497.
Charles, M.T., Benhamou, N. and Arul, J., 2008a. Physiological basis of UV-C induced resistance to Botrytis cinerea in tomato fruit. III. Ultrastructural modifications and their impact on fungal colonization. Postharvest Biology and Technology. 47(1): 27–40. https://doi.org/10.1016/j.postharvbio.2007.05.015
Charles, M.T., Goulet, A. and Arul, J., 2008b. Physiological basis of UV-C induced resistance to Botrytis cinerea in tomato fruit. IV. Biochemical modification of structural barriers. Postharvest Biology and Technology. 47(1): 41–53. https://doi.org/10.1016/j.postharvbio.2007.05.019
Charles, M.T., Mercier, J., Makhlouf, J. and Arul, J., 2008c. Physiological basis of UV-C induced resistance to Botrytis cinerea in tomato fruit. I. Role of pre- and post-challenge accumulation of the phytoalexin-rishitin. Postharvest Biology and Technology. 47(1): 10–20. https://doi.org/10.1016/j.postharvbio.2007.05.013
Charles, M.T., Tano, K., Asselin, A. and Arul, J., 2009. Physiological basis of UV-C induced resistance to Botrytis cinerea in tomato fruit. V. Constitutive defence enzymes and inducible pathogensis-related proteins. Postharvest Biology and Techology. 51(3): 414–424. https://doi.org/10.1016/j.postharvbio.2008.08.016
Chitravathi, K., Chauhan, O.P. and Raju, P.S., 2014. Influence of modified atmosphere packaging on shelf life of green chilli (Capsicum annuum L.). Food Packaging and Shelf Life. 45: 1–9. https://doi.org/10.1016/j.fpsl.2015.02.001
Civello, P.M., Martinez, G.A. and Vilarreal, N., 2014. Physiological effects of postharvest UV treatments: Recent progress. Stewart Postharvest Review. 3(8): 1–12.
Costa, I.I., Gallego, S.M. and Tomaro, M.L., 2002. Effects of UV-B radiation on antioxidant defense system in sunflower cotyledons. Plant Science. 162(6): 939–945. https://doi.org/10.1016/S0168-9452(02)00051-1
Darré, M., Vicente, A.R., Cisneros-Zevallos, L. and Artés-Hernández, F., 2022. Postharvest ultraviolet radiation in fruit and vegetables: Applications and factors modulating its efficacy on bioactive compounds and microbial growth. Foods. 11: 653. https://doi.org/10.3390/ foods11050653
Duarte-Sierra, A., Nadeau, F., Angers, P. and Arul, J., 2019. UV-C hormesis in broccoli florets: Preservation, phyto-compounds and gene expression. Postharvest Biology and Technology. 157: 110965. https://doi.org/10.1016/j.postharvbio.2019.110965
Ebrahimi, P., Hoxha, L., Mihaylova, D., Nicoletto, M. and Lante, A., 2024. UV-A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity. Journal of the Science of Food and Agriculture. 104(15): 9559–9568. https://doi.org/10.1002/jsfa.13780
Fonseca, J.M. and Rushing, J.W., 2006. Effect of ultraviolet-C light on quality and microbial population of fresh-cut watermelon. Postharvest Biology and Technology. 40(3): 256–261. https://doi.org/10.1016/j.postharvbio.2006.02.003
Fonseca, J.M. and Rushing, J.W., 2008. Application of ultraviolet light during postharvest handling of produce: Limitations and possibilities. Fresh Produce. 2(2): 41–46.
Gonzales-Aguilar, G.A., Villega-Ochora, M.A., Martinez-Telez, M.A., Gardea, A.A. and Ayala-Zavala, J.F., 2007. Improving antioxidant capacity of fresh cut mangoes treated with UV-C. Journal of Food Science. 72(3): S197–S202. https://doi.org/10.1111/j.1750-3841.2007.00295.x
Hameed, R., Malik, A.U., Khan, A.S., Imran, M., Umar, M. and Riaz, R., 2013. Evaluating of different storage conditions on quality of green chillies (Capsicum annuum L.). Tropical Agricultural Research. 24(4): 391–399. https://doi.org/10.4038/tar.v24i4.8024
He, J., Yue, X., Wang, R. and Zhang, Y., 2011. Ethylene mediates UV-B-induced stomata closure via peroxidase-dependent hydrogen peroxide synthesis in Vicia faba L. Journal of Experimental Botany. 62(8): 2657–2666. https://doi.org/10.1093/jxb/erq431
Hosseini, F.S., Akhavan, H.R., Maghsoudi, H. and Balvardi, M., 2019. Effects of a UV-C irradiation and packaging on the shelf life of fresh pistachio. Journal of the Science of Food and Agriculture. 99(11): 5229–5238. https://doi. org/10.1002/jsfa.9763
Imaizumi, T., Yamauchi, M., Sekiya, M., Shimonishi, Y. and Tanaka, F., 2018. Responses of phytonutrients and tissue condition in persimmon and cucumber to postharvest UV-C irradiation. Postharvest Biology and Technology. 145: 33–40. https://doi.org/10.1016/j.postharvbio. 2018.06.003
Jiang, T.J., Jahangir, M.M., Zhang, Z.H., Lu, X.Y. and Ying, T.J., 2010. Influence of UV-C treatment on antioxidant capacity, antioxidant enzyme activity and texture of postharvest shiitake (Lentinus edodes) mushrooms during storage. Postharvest Biology and Technology. 56(3): 209–215. https://doi.org/10.1016/j.postharvbio.2010.01.011
Lante, A., Tinello, F. and Nicoletto, M., 2016. UV-A light treatment for controlling enzymatic browning of fresh-cut fruits. Innovative Food Science and Emerging Technologies. 34(4): 141–147. https://doi.org/10.1016/j.ifset.2015.12.029
Lee, S.S., Lee, E.M., An, B.C., Kim, T.H., Lee, K.S. and Cho, J.Y., 2011. Effects of irradiation on decolourisation and biological activity in Schizandra chinensis extracts. Food Chemistry. 125(1): 214–220. https://doi.org/10.1016/j.foodchem.2010.09.003
Li, C. and Kader, A.A., 1989. Residual effects of controlled atmospheres on postharvest physiology and quality of strawberries. Journal of the American Society of Horticultural Science. 114(4): 629–634. https://doi.org/10.21273/JASHS.114.4.629
Luengwilai, K., Beckles, D.M., Roessner, U., Dias, D.A., Lui, V. and Siriphanich, J., 2018. Identification of physiological changes and key metabolites coincident with postharvest internal browning of pineapple (Ananas comosus L.) fruit. Postharvest Biology and Technology. 137: 56–65. https://doi.org/10.1016/j.postharvbio.2017.11.013
Maharaj, R., Arul, J. and Nadeau, P., 2014. UV-C irradiation effects on levels of enzymic and non-enzymic phytochemicals in tomato. Innovative Food Science and Emerging Technology. 21: 99–106. https://doi.org/10.1016/j.ifset.2013.10.001
Mahdavian, K., Ghorbanli, L. and Kalantari, K.M., 2008. The effects of ultraviolet radiation on the contents of chlorophyll, flavonoid, anthocyanin and proline in Capsicum annuum L. Turkish Journal of Botany. 32(1): 25–33.
Manzocco, L., Da Pieve, S., Bertolini, A., Bartolomeoli, I., Maifreni, M., Vianello, A., et al. 2011. Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties. Postharvest Biology and Technology. 6192–3): 165–171. https://doi.org/10.1016/j.postharvbio.2011.03.003
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Oct 1, 2025
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Suketi, K., Setyadjit, Charles, F., Arif, A. B., Harianto, Siti Saleha, N. ., Aminingsih, T., Hidayat, T., Budiyanto, A., David Haloho, J., Harimurti, N., Widowati, S., Dwi Kusumaswarawati, A., & Ratna sulistiyani, T. (2025). Ultraviolet-C light irradiation maintains the quality of chili (Capsicum annuum L.) during storage. Italian Journal of Food Science, 37(4), 312-325. https://doi.org/10.15586/ijfs.v37i4.3139
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Come citare
Suketi, K., Setyadjit, Charles, F., Arif, A. B., Harianto, Siti Saleha, N. ., Aminingsih, T., Hidayat, T., Budiyanto, A., David Haloho, J., Harimurti, N., Widowati, S., Dwi Kusumaswarawati, A., & Ratna sulistiyani, T. (2025). Ultraviolet-C light irradiation maintains the quality of chili (Capsicum annuum L.) during storage. Italian Journal of Food Science, 37(4), 312-325. https://doi.org/10.15586/ijfs.v37i4.3139