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Ultraviolet light stimulates flavonol accumulation in peeled onions and controls microorganisms on their surface
Year:
2010
Authors :
Eshel, Dani
;
.
Horev, Batia
;
.
Rodov, Victor
;
.
Tietel, Zipora
;
.
Vinokur, Yakov
;
.
Volume :
58
Co-Authors:
Rodov, V., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Post Office Box 6, Bet Dagan 50250, Israel
Tietel, Z., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Post Office Box 6, Bet Dagan 50250, Israel
Vinokur, Y., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Post Office Box 6, Bet Dagan 50250, Israel
Horev, B., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Post Office Box 6, Bet Dagan 50250, Israel
Eshel, D., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Post Office Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
9071
To page:
9076
(
Total pages:
6
)
Abstract:
The effects of ultraviolet (UV) light on flavonol content in peeled onions (Allium cepa L.) and on microbial survival on their surface were investigated. The content of phenolic compounds showed a gradient within the onion bulb, with the highest level in the external dry "skin" (tunic) and the lowest level in the center. Peeled bulbs were treated with UV light comprising the bands of UV-C (more than half of the total UVoutput), UV-A, and UV-B. The response to UV depended upon the position of the scales within the bulb. In the outer fleshy scales, the UV doses of 1.2-6 kJ m-2 approximately doubled the accumulation of flavonols and the total antioxidant capacity. When mid-depth (5th from the outside) scales were exposed to UV, the lowest dose tested (1.2 kJ m-2) had no significant effect on flavonols accumulation, whereas the higher doses decreased their levels. The low-dose UV treatment reduced the count of Escherichia coli on artificially contaminated peeled onions by 1.5-3 logs and alleviated the decay of Penicilliuminoculated bulbs. The present study has demonstrated a potential of UV light for simultaneous decontamination of peeled onions and their enrichment in health-enhancing phytonutrients. ©2010 American Chemical Society.
Note:
Related Files :
Allium cepa
fatty acids
flavonoids
metabolism
Penicillium
phenols
ultraviolet radiation
Show More
Related Content
More details
DOI :
10.1021/jf1016016
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
25645
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:16
Scientific Publication
Ultraviolet light stimulates flavonol accumulation in peeled onions and controls microorganisms on their surface
58
Rodov, V., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Post Office Box 6, Bet Dagan 50250, Israel
Tietel, Z., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Post Office Box 6, Bet Dagan 50250, Israel
Vinokur, Y., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Post Office Box 6, Bet Dagan 50250, Israel
Horev, B., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Post Office Box 6, Bet Dagan 50250, Israel
Eshel, D., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Center, Post Office Box 6, Bet Dagan 50250, Israel
Ultraviolet light stimulates flavonol accumulation in peeled onions and controls microorganisms on their surface
The effects of ultraviolet (UV) light on flavonol content in peeled onions (Allium cepa L.) and on microbial survival on their surface were investigated. The content of phenolic compounds showed a gradient within the onion bulb, with the highest level in the external dry "skin" (tunic) and the lowest level in the center. Peeled bulbs were treated with UV light comprising the bands of UV-C (more than half of the total UVoutput), UV-A, and UV-B. The response to UV depended upon the position of the scales within the bulb. In the outer fleshy scales, the UV doses of 1.2-6 kJ m-2 approximately doubled the accumulation of flavonols and the total antioxidant capacity. When mid-depth (5th from the outside) scales were exposed to UV, the lowest dose tested (1.2 kJ m-2) had no significant effect on flavonols accumulation, whereas the higher doses decreased their levels. The low-dose UV treatment reduced the count of Escherichia coli on artificially contaminated peeled onions by 1.5-3 logs and alleviated the decay of Penicilliuminoculated bulbs. The present study has demonstrated a potential of UV light for simultaneous decontamination of peeled onions and their enrichment in health-enhancing phytonutrients. ©2010 American Chemical Society.
Scientific Publication
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