Sains Malaysiana 44(8)(2015): 1095–1101

UV-C Irradiation Affects Quality, Antioxidant Compounds and Activity of Musa AAA Berangan

(Penyinaran UV-C Mempengaruhi Kualiti, Sebatian dan Aktiviti Antioksidan Musa AAA Berangan)

PHEBE DING*, MUHAMMAD FIRDAUS ROSLI & NUR AYUNI MAHASSAN

Department of Crop Science, Faculty of Agriculture Universiti Putra Malaysia 43400 UPM,

Serdang, Selangor Darul Ehsan, Malaysia

Received: 15 July 2014/Accepted: 1 April 2015

ABSTRACT

A study to determine the effects of ultraviolet-C (UV-C) irradiation on fruit quality, antioxidant compounds and activities of  Musa AAA Berangan was carried out. The mature green fruits were exposed to UV-C doses of 0, 0.01, 0.02, 0.03 and 0.04 kJ/m² and allowed to ripen at 25±2^oC for 5 days. Peel and pulp color, water loss, firmness, soluble solids concentration (SSC), titratable acidity, pH, vitamin C, total phenolic contents (TPC) and antioxidant activity (assay using ferric-reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) free radical-scavenging) were analyzed at day 0, 1, 3 and 5 after ripening. The peel color (L*, C* and ho) of Berangan banana decreased as UV-C irradiation dose increased. UV-C irradiated fruit has lower water loss, firmer pulp and lower SSC than control. The fruit could undergo normal ripening albeit the quality of fruit has been affected by UV-C irradiation. There was significant interaction between UV-C radiation x day after ripening on TPC of Berangan banana. Fruit irradiated with UV-C showed significant higher of TPC as compared with control at later stage of ripening. Antioxidant activities measured with the three assays showed a significant decrease as ripening progressed. The results of this study showed that UV-C radiation as low as 0.01 kJ/m² is able to reduce water loss, slow down starch conversion and softening and enhanced TPC of Berangan banana.

Keywords: Firmness; peel and pulp color; soluble solids concentration; vitamin C

ABSTRAK

Suatu kajian untuk menentukan kesan iradiasi ultraungu-C (UV-C) ke atas kualiti, sebatian dan aktiviti antioksidan Musa AAA Berangan telah dijalankan. Buah yang hijau matang didedahkan kepada UV-C yang berdos 0, 0.01, 0.02, 0.03 dan 0.04 kJ/m2 dan dibiarkan ranum pada 25±2^oC selama 5 hari. Warna kulit dan isi, kehilangan air, kekerasan isi, kepekatan pepejal terlarut (SSC), keasidan tertitrat, pH, vitamin C, jumlah kandungan fenolik (TPC) dan aktiviti antioksidan (asai menggunakan kuasa antioksidan ferik-penurunan (FRAP), 1,1-difenil-2-pikrihidrazil (DPPH) dan penggarut-radikal bebas asid 2,2’-azinobis-(3-etil-benzotiazolin-6-sulfonik) (ABTS)) dianalisis pada hari 0, 1, 3 dan 5 selepas peranuman. Warna kulit (L*, C* and ho) pisang Berangan berkurangan dengan peningkatan dos UV-C. Buah yang diiradiasi UV-C menunjukkan kehilangan air yang lebih rendah, isi yang lebih keras dan SSC yang lebih rendah daripada kawalan. Peranuman buah adalah normal walaupun kualiti buah telah dipengaruhi oleh iradiasi UV-C. Terdapat interaksi bererti antara radiasi UV-C x hari selepas peranuman pada TPC pisang Berangan. Buah yang diiradiasi UV-C menunjukkan pertambahan TPC yang bererti berbanding dengan kawalan pada peringkat akhir peranuman. Aktiviti antioksidan yang diukur dengan ketiga-tiga asai menunjukkan pengurangan yang bererti sepanjang peranuman. Keputusan kajian ini mendedahkan bahawa iradiasi UV-C serendah 0.01 kJ/m² mampu mengurangkan kehilangan air, melambatkan pertukaran kanji dan pelembutan, serta meningkatkan TPC pisang Berangan.

Kata kunci: Kekerasan; kepekatan pepejal terlarut; vitamin C; warna kulit dan isi

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*Corresponding author; email: phebe@upm.edu.my