UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue

Tissue slices of zucchini squash (Cucurbita pepo L., cv. Tigress) fruit were exposed to ultraviolet-C (UV-C) radiation from germicidal lamps for 1, 10 or 20 min; however, only 10 and 20 min UV-C exposure significantly reduced microbial activity and deterioration during subsequent storage at 5 or 10 degrees C. UV-C treated slices had higher respiration rates than controls; however, the ethylene production of the slices was not affected by UV-C treatments. Slight UV-C irradiation damage (reddish brown discoloration) was detected on the surface of 10 and 20 min-treated slices after 12 days of storage at 10 degrees C. Slices stored at 5 degrees C did not show UV-C damage. Chilling injury was not observed until after 20 days of storage at 5 degrees C. The symptoms of chilling injury appeared as dried sunken brown spots on the surface of cortex tissue. UV-C treatments did not affect the degree of chilling injury during storage at 5 degrees C. UV-C treatment also had no consistent effect on sugar or malic acid concentrations. The most pronounced effect of UV-C irradiation was to retard microbial growth thereby providing a basis for the frequently observed delay in senescence and subsequent deterioration in fruit tissues.