Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition
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Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition in Australian Grown Strawberry Shammy Sarwar 1 & Gabriele Netzel 1,2 & Michael E. Netzel 1,2 & Ram Mereddy 3 & Anh Dao Thi Phan 1,2 & Hung Trieu Hong 1 & Daniel Cozzolino 1,2 & Yasmina Sultanbawa 1,2 Received: 28 September 2020 / Accepted: 14 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The effect of photosensitization mediated by curcumin on fungal growth, physicochemical properties and nutritional composition in Australian grown “Albion” strawberries was evaluated. Curcumin solution (1200, 1000 and 800 μM) was sprayed on the strawberry surface, followed by illumination using blue light (420 nm) for 10 min at a dosage of 42 J/cm2 and stored at 4 ± 2 °C for 12 days. The fruit photosensitized with 1000-μM curcumin (10 min, followed by storage at 4 ± 2 °C) lasted up to 12 days with a fungal infection rate of 52%, whereas untreated control fruit developed 100% fungal infection and lasted for 8 days only under the same conditions. This treatment did not have an effect on colour, pH, moisture content, titratable acidity, ascorbic acid, total phenolic content and anthocyanins, whereas total soluble solids (9%) and total sugar (22%) were increased (p < 0.05). These initial results indicate that curcumin-based photosensitization could be an effective non-thermal technology to preserve the nutritional quality as well as to extend the postharvest life of fresh strawberry fruit. Keywords Photosensitization . Curcumin . Strawberry . Preservation . Shelf life . Nutritional quality
Introduction Strawberry (Fragaria x ananassa Duch.) is a popular fruit and well known for its vibrant and colourful appearance as well as Highlights • Strawberry fruit treated with curcumin-based photosensitization. • Extended storage life of treated strawberry in comparison to untreated control. • Colour, phenolic content, anthocyanins and ascorbic acid remained unaffected. • Total soluble solids and total sugar levels increased. • Efficacy of photosensitization in strawberry demonstrated. * Yasmina Sultanbawa [email protected] 1
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD 4072, Australia
2
ARC Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia
3
Department of Agriculture and Fisheries, Queensland Government, Coopers Plains, QLD 4108, Australia
sweet taste. Strawberry, depending on cultivar, growing conditions, pre-and post-harvest treatment, can be a rich source of bioactive compounds such as anthocyanins, non-anthocyanin polyphenols and vitamin C (Nadim et al. 2015). However, high respiration rate, susceptibility to mechanical injury and contamination with fungi and bacteria can reduce their nutritional quality and shelf
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