The Effect of UV-A / UV-B Radiation on Quality Changes of Harvested Curly Lettuce During the Storage

Cumhur Değirmenci Ö., Akpınar Borazan A., Devlez E.

The Journal of Agricultural Sciences, cilt.1, sa.1, ss.1-15, 2025 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 1 Sayı: 1
  • Basım Tarihi: 2025
  • Doi Numarası: 10.15832/ankutbd.1482282
  • Dergi Adı: The Journal of Agricultural Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, EBSCO Legal Source, TR DİZİN (ULAKBİM), Other Indexes
  • Sayfa Sayıları: ss.1-15
  • Bilecik Şeyh Edebali Üniversitesi Adresli: Evet

Özet


This study investigated the effects of UV-A and UV-B radiation on curly lettuce quality. Results focused on colour, total phenolic content, antioxidant activity, and ascorbic acid. The findings revealed that the highest phenolic content (46.1 mg GAE/100 g FL) had been observed in lettuce samples treated with high dose UV-B on the 7th day. The lowest phenolic content (13.7 mg GAE/100 g FL) was recorded in those treated with low dose UV-B on the same day of storage. Data showed an increase of 29.7% in antioxidant activity and 53.7% in total phenolic content after 7 days of storage in samples treated with high dose UV-B. High dose UV-A radiation was found to be the most effective in maintaining and enhancing the ascorbic acid content of the lettuce. UV applications did not cause yellowing in the stored lettuce leaves. Further research on different doses and optimization is recommended.