Effect of ultraviolet irradiation on the nutritional quality of fresh- cut apples

In order to develop new methods to retain the freshness of fresh fresh- cut fruits and vegetables,the effect of different ultraviolet( UV- C) irradiation time on the nutritional components of fresh- cut apples stored in normal temperature were investigated,and many nutritional indexes of fresh- cut apples were analyzed at the setting time points during storage.The results showed that different ultraviolet( UV- C) irradiation time had different effect on the nutritional components of fresh- cut apples. Compared with control and other treatment groups,the contents of titratable acid,VC,reducing sugar for the group treated with irradiating for 15 minutes with 20 W UV lamp changed slowly,and the soluble solids and total sugar were kept at a high level,while the reductions of moisture was kept at a low level.So it was can be concluded that 15 minutes with 20 W UV lamp conld matain the nutritional components of fresh- cut apples during the storage.