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

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 pheno...

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Published inFOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 4; pp. 447 - 456
Main Authors Kuramoto, Risa, Wu, Weiguo, Hamanaka, Daisuke, Zhang, Sijie
Format Journal Article
LanguageEnglish
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
Online AccessGet full text
ISSN1344-6606
1881-3984
DOI10.3136/fstr.FSTR-D-23-00236

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Abstract 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.
AbstractList 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℃. 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. Aβ-diversity analysis showed that the composition of the bacterial community of the irradiated and control treatments was different.
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.
ArticleNumber FSTR-D-23-00236
Author Zhang, Sijie
Hamanaka, Daisuke
Kuramoto, Risa
Wu, Weiguo
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SubjectTerms 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
Title Effects of ultraviolet irradiation on quality and bacterial diversity of fresh-cut cabbage during storage
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