Effect of UV-C Irradiation on Quality from Fresh Grapes var. Bordô

The effect of irradiation through UV-C on the content phenolic compounds, antioxidant activity, color, and texture profile was evaluated in Bordô variety grapes. Grapes were subjected to stress by at time 0.5, 1.0, 4.0, 10 30 min that correspond doses 0.1, 0.3, 2.4, 7.2 kJ m-2, respectively. total anthocyanins content, color grapes after storage 22 ºC for 24 48 h. In general, samples irradiated did not show an increase anthocyanin compounds activity. Hue Chroma values indicated change when irradiated. Texture analysis suggested treatment delayed softening.