Effects of ultraviolet irradiation on quality and bacterial diversity of fresh-cut cabbage during storage

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 4; pp. 447 - 456
• Main Authors: Zhang, Sijie, Kuramoto, Risa, Wu, Weiguo, Hamanaka, Daisuke
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2024; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Ascorbic acid; Bacteria; bacterial diversity; Brassica oleracea; fresh-cut cabbage; Irradiation; Malondialdehyde; Next-generation sequencing; Phenols; Physicochemical properties; Sequence analysis; storage quality; ultraviolet; Ultraviolet radiation; Weight loss
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.FSTR-D-23-00236

The effect of ultraviolet C (UV-C) radiation on the physicochemical properties and the bacterial diversity of fresh-cut cabbage was investigated over 12 days of storage at 5 °C. The color index (L*, a* and b*), decrease in weight, and content of soluble sugar, chlorophyll, ascorbic acid, total phenol, and malondialdehyde were measured. The structure of the bacterial community was also clarified by high-throughput sequencing analysis. After irradiation, the weight loss of fresh-cut cabbage during storage was reduced, and the content of antioxidant-related components, such as total phenols, ascorbic acid, and malondialdehyde, was increased. The results showed that the dominant phylum of bacteria in fresh-cut cabbage was Proteobacteria, and the dominant genus was Pseudomonas. A β-diversity analysis showed that the composition of the bacterial community of the irradiated and control treatments was different.