Hasat Sonrası UV-A ve UV-B Işık Uygulamalarının Meyve ve Sebzelerin Kalite Kriterlerine Etkisi
Meyve ve sebzelerde hasat sonrası depolamada geleneksel ve yeni muhafaza teknolojilerinin kullanımıyla ürün ve besin kayıpları gibi çeşitli sorunlarla mücadele edilmektedir. Gıda ürünlerini koruma ve iyileştirme amaçlı kullanılan yeni teknolojilerden bir tanesi de ultraviyole (UV) ışık uygulamalarıdır. Bu çalışmada kabul edilebilir bir abiyotik stres olarak UV-A ve UV-B ışık uygulamalarının meyve ve sebzelerde duyusal ve besinsel kalite kriterleri üzerine etkisi yapılan çalışmalar kapsamında değerlendirilmiştir. Ayrıca UV teknolojisinin meyve ve sebze endüstrisinde olası kullanımına yönelik bilgiler sunulmuştur. Literatür verileri ışığında elde edilen bulgular çevre dostu olan UV ışık teknolojisinin çeşitli meyve ve sebzelerde ürün kayıplarını azaltmak, besin kalitesi ve duyusal özellikleri iyileştirmek, antioksidan kapasitesini arttırmak ve raf ömrünü uzatmak için kullanılabileceğini göstermektedir.
The Effect of Postharvest UV-A And UV-B Treatments on the Quality Criteria of Fruits and Vegetables
In the postharvest storage of fruits and vegetables, various problems such as product and nutrient
losses are reduced by using conventional and new preservation technologies. Ultraviolet (UV) light applications are one of the new technologies used for the protection and improvement of food products. In this study, the effects of UV-A and UV-B light applications as an acceptable abiotic stress on the sensory and nutritional quality criteria of fruits and vegetables were evaluated within the scope of studies. In addition, possible uses of UV technology in the fruit and vegetable industry are presented. Findings from literature data show that environmentally-friendly UV light technology can be used to reduce product losses, to improve nutritional quality and sensory properties, increase antioxidant capacity, and to extend shelf life in various fruits and vegetables.
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