S19 - Session O5 - Postharvest ultraviolet light evaluation for the shelf life of red raspberries

Authors: Nicole Giuggioli *, Luca Brondino, Cristiana Peano

In the post harvest of fresh fruits the ultraviolet light (UV) rapresent an interesting technology to maintain the quality in the storage time and different studies report the induction of bioactive compound production (polyphenols, anthocyanin) in treated fruits. Among berries limited studies have been reported on raspberry fruit. The aim of this work was to improve the knowledge about the effect of ultraviolet light treataments on red raspebrry fruits to limit the decay in freshness and safety. Red raspberries cv. Grandeur were harvest at two different ripening stage (red and pink). Fruits under UV light for 60 minutes were compared with control samples (untreated). Qualitative analyses (weight loss, skin colour, texture profile analysis, soluble solid content , titratable acidity and polyphenol content) and microbial evaluation were performed at harvest time (0 days) after 24, 48 and 72 h at cold temperature and after 3 days of shelf life at room temperature. UV light treatment was useful to control the berries microbial decay but affected negatively some qualitative traits such as the berries firmness.