May 19, 2006—High-output UVC lights manufactured by Steril-Aire, Inc., were used in a research study conducted by the US Department of Agriculture’s Agricultural Research Service (ARS). Findings of the study, says Steril-Aire, Inc., showed that high-output ultraviolet-c (UVC) lights are effective in improving the quality and shelf life of fresh-cut cantaloupe melons. This report has far-reaching implications because of the $15 billion fresh-cut produce industry is one of the fastest growing categories in the US food market today.
“What is holding fresh-cut fruits back are the physiological and biochemical changes that occur when they are processed and stored,” says Olusola Lamikanra, a chemist with ARS’s Food Processing and Sensory Quality Research Unit and leader of the study. “Compared to vegetables, fruits commonly used for the fresh-cut market generally have a higher pH and water content, making them more vulnerable to microorganisms and enzymatic changes.” When fruit is sliced, he notes, sensory qualities such as taste and texture will be altered, nutrients lost, and bacteria and molds introduced.
In the study, researchers investigated the potential for high-output UVC light to diminish these vulnerabilities. They compared three groups of cut cantaloupe: (1) melon exposed to UVC light after processingthe most common method of UVC application; (2) melon exposed to UVC during the cutting process; and (3) a control group of non-UVC-treated cut fruit.
According to the study, “Results indicate that while post-cut application of UV improved shelf life of cut cantaloupe melon, cutting fruit under UVC radiation further improves product quality.” More specifically, the study found that UVC radiation during processing reduced rancidity and improved firmness retention in the stored fruit. It also reduced spoilage microorganisms such as mesophilic and lactic acid bacteria.
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