Abstract:

The effect of ultraviolet-C (UV-C) treatment at different dosages on antioxidant system and antioxidant activity of
fresh-cut red-fleshed radish was investigated. The fresh-cut radish was treated with 0, 0.25, 0.5, 1.0 and 2.0 kJ/m2 of UV-C
and then stored at 5 ℃ for up to 48 h. The results indicated that 1.0 kJ/m2 UV-C treatment had the most significant effect
on inducing the synthesis and accumulation of phenolics and increasing the 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical
scavenging activity of fresh-cut radish during storage. This UV-C treatment also induced the accumulation of anthocyanins
and flavonoids, retarded the decrease of ascorbic acid content and enhanced the activities of antioxidant enzymes. These
results suggest that UV-C treatment could increase the antioxidant activity of fresh-cut red-fleshed radish by inducing the
synthesis of phenolic compounds and enhancing the activities of antioxidant enzymes.

Key words: ultraviolet-C (UV-C), fresh-cut, red-fleshed radish, antioxidant activity