Effect of UV-C on the physiology and biochemical profile of fresh Piper nigrum berries

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dc.contributor.authorCollings, Emma R.
dc.contributor.authorGavidia, M. Carmen Alamar
dc.contributor.authorCools, Katherine
dc.contributor.authorRedfern, Sally P.
dc.contributor.authorTerry, Leon A.
dc.date.accessioned2018-01-08T10:22:47Z
dc.date.available2018-01-08T10:22:47Z
dc.date.issued2017-11-10
dc.description.abstractApplication of UV-C has been shown to enhance the biochemical profile of various plant materials. This could be used to increase biochemical load, reducing the amount of material required but still impart equivalent flavour. As spices, such as black pepper (Piper nigrum L.), are typically dried to low moisture content to create a stable product for transportation and storage, little work has explored the use of modern postharvest treatments to enhance flavour. In this work, fresh P. nigrum berries were exposed to four UV-C doses (0, 1, 5 and 15 kJ m−2) and subsequently stored at 5 °C for ca. 4 weeks. Two separate experiments (early and late season) were conducted across one season. Replicate P. nigrum berry clusters were stored separately within continuously ventilated 13 L boxes. Real-time respiration rate (ex situ), ethylene production, fruit colour and water potential were measured at regular intervals during storage. In addition, piperine and essential oils were assessed using a simple newly developed method which enabled both compound groups to be simultaneously extracted and subsequently quantified. UV-C was found to cause significant changes in colour (from green to brown) whilst also altering the biochemical composition (piperine and essential oils), which was influenced by UV-C dose and berry maturity. Low to medium UV-C doses could potentially enhance flavour compounds in black pepper enabling processors to create products with higher biochemical load.en_UK
dc.identifier.citationCollings ER, Gavidia MC, Cools K, Redfern S, Terry LA, Effect of UV-C on the physiology and biochemical profile of fresh Piper nigrum berries, Postharvest Biology and Technology, Vol. 136, February 2018, pp. 161-165en_UK
dc.identifier.issn0925-5214
dc.identifier.urihttp://dx.doi.org/10.1016/j.postharvbio.2017.11.007
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/12857
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution 4.0 International*
dc.rightsAttribution 4.0 International (CC BY 4.0) You are free to: Share — copy and redistribute the material in any medium or format Adapt — remix, transform, and build upon the material for any purpose, even commercially. The licensor cannot revoke these freedoms as long as you follow the license terms. Under the following terms: Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. Information: No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectBlack pepperen_UK
dc.subjectReal-time respiration rateen_UK
dc.subjectEthyleneen_UK
dc.subjectPiperineen_UK
dc.subjectEssential oilsen_UK
dc.titleEffect of UV-C on the physiology and biochemical profile of fresh Piper nigrum berriesen_UK
dc.typeArticleen_UK

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