Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature Date

The effect of three doses UV-C radiation (1, 3 and 6 kJ m−2) on conservation potential after harvest the Deglet-Nour date for five months storage at 10 °C was studied. Contents water, total sugar, carotenoids, proteins, polyphenols, flavonoids condensed tannins, as well browning index, enzyme activities polyphenoloxidase peroxidase antioxidant capacity samples were monitored during using standard methods. Doses 1 m−2 significantly slowed water loss until second month storage, with 17.68% 16.02% compared to control (31.45%). In a significant increase in carotenoids also observed m−2, values 4.17 4.02 mg kg−1 versus (3.45 kg−1), which resulted deceleration carotenoid degradation. A gradual decrease sugar content noted all samples; it slower within irradiated ones month, where slowing down consumption favored marked by decreases 4.98% 4.57% 8.96% control. Protein (3 increased third giving 1.70 2.41 g 1.29 An important enzymatic activity detected, addition fluctuation storage. index lower sample fourth result more significant. tannins especially two first months, while read last detected from polyphenols. This highest dose, reached 0.537 0.288 month. dose-dependent antiradical iron-reducing power delayed installation enriched antioxidants.