Effect of UV-C radiation on quality and enzymatic browning in processed cassava

The objective of this work was to evaluate the treatment with ultraviolet-C (UVC) radiation on quality and enzymatic dimming in minimally processed cassava kept under refrigeration. The cassava pieces were treated with 3.0 kJ m-2 on both sides and stored for nine days at 10 ºC and evaluated for physicochemical, sensory and enzymatic analysis. During the storage period, no significant effect was observed between the treated and non-UV-C treated samples on the loss of fresh mass, firmness, soluble solids content, titratable acidity and pH, showing that in this dose the treatment with UV-C radiation does not alter the physical and sensory properties of processed cassava. However, exposure to UV rays significantly reduced the index of physiological deterioration and the activity of the polyphenoloxidase and peroxidase enzymes throughout the storage time with reflection in the preservation of the staining of the samples when compared to the control. Because it does not alter physicochemical properties and considerably inhibits darkening during storage, treatment with UV-C radiation is a promising technology for the conservation of minimally processed cassava.