Estudo de armazenamento de bananas tratadas por luz ultravioleta (UV-C)

Abstract

Banana (Musa sp) is a fruit of high nutritional value, also containing vitamins A and B, high values of potassium (K) and little sodium. Slices of minimally processed bananas are key pieces in fruit salads, but peeling and cutting stimulate the appearance of undesirable physiological changes in their original coloration, such as enzymatic darkening and softening, which are limiting factors in their marketing. In addition, they allow contamination through manipulation under inadequate conditions. Minimal processing includes selection, washing, sorting, cutting (sanitization), sanitization, centrifugation, packaging and refrigeration operations. For the success of minimally processed products it is important that they maintain their cool state and are microbiologically safe. The objective of this work was to evaluate the effects of uv-c radiation application compared with samples treated by the conventional method (ascorbic acid) and untreated samples. The 4°C storage of these samples was performed for nine days with continuous analyses. On the first and last day of storage, texture and mineral (potassium) analyses were performed, resulting in a greater durability of texture and potassium concentration for treatment with UV light. Similarly, it occurred with microbiological analysis, performed every two days during the 9-day storage period. The results showed that all samples presented values below 4 Log CFU/g. Additionally, UV-C treatment produced a reduction in enzymatic darkening, in proportions similar to chemical treatment in both color analysis and POD enzyme analysis. These results indicate that UVC treatment could be used as an alternative in minimal banana processing.