Effect of sequential UV-C irradiation on microbial reduction and quality of fresh-cut dragon fruit

This study investigated the effect of UV-C sequential treatment (pre-, post- and both pre/post-cutting) on microorganism and quality of fresh-cut dragon fruit [Hylocereus undatus (Haw) Britt. and Rose]. Dragon fruit was irradiated by UV-C at 3.2 kJ/m(2) pre-cutting, post-cutting and both pre/post-cutting compared with the control (no UV-C treatment). Fresh-cut dragon fruit were packed in foam tray, wrapped with polyvinylchloride film and stored for 6 days at 5 +/- 1 degrees C and 95% RH. Results showed that UV-C irradiation reduced microbial contamination compared to the control. Treatment with UV-C post-cutting, dragon fruit significantly lower total aerobic bacteria, coliforms, yeast and mold during storage than other UV-C treatments (p<0.05). Physical properties i.e. weight loss, firmness, flesh color difference and sensory attributes of fresh-cut dragon fruit was unaffected by UV-C treated post-cutting and maintained better quality than other treatments. However, UV-C treatment slightly effected on total soluble solid and ascorbic acid content, regardless of sequential application. In summary, UV-C irradiation post-cutting could potentially apply as a sanitizing method for fresh-cut dragon fruit without quality alternation. (c) All Rights Reserved