# US 2023/0263176 A1 · Using multiple uv wavelengths to improve the color and safety of harvested apples

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- Number: US 2023/0263176 A1
- Document ID: US20230263176A1
- Status: Published application
- Kind: A1
- Application number: 18/164,325
- Filed: 2023-02-03
- Published: 2023-08-24
- Earliest claimed: 2022-02-03
- Assignees: University of Maryland, College Park
- Applicants: University of Maryland, College Park
- Inventors: Macarena Farcuh; Rohan Tikekar; Joseph H. Sullivan; Yixin Cai; Abraham Moses Monteymayor
- Web page: https://patentgrep.com/patent/US20230263176A1

## CPC

- A23B 7/015: Preserving by irradiation or electric treatment without heating effect
- A23B 2/53: with ultraviolet light
- A23L 19/03: {consisting of whole pieces or fragments without mashing the original pieces}
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

Provided herein are methods relating to ultraviolet irradiation of apples to improve their color and safety. The methods allow harvesting apples at optimum maturity, without having to delay waiting for color. The methods result in a significant increase in red skin coloration and suppression of L. monocytogenes without impairing fruit quality attributes during commercial storage.

## Claims

### Claim 1

A method of improving the color and safety of a harvested apple, the method comprising:
exposing the harvested apple to (i) UV-A radiation or UV-B radiation and (ii) UV-C radiation.

### Claim 2 (depends on 1)

The method of claim 1, wherein the harvested apple is maintained at a temperature of about 5° C. to about 20° C. for the duration of the UV exposure.

### Claim 3 (depends on 2)

The method of claim 2, wherein the harvested apple is maintained at a temperature of about 10° C. for the duration of the UV exposure.

### Claim 4 (depends on 1)

The method of claim 1, wherein the dosage of the UV-A radiation is in a range of about 100 kJ m−2 to about 5000kJ m−2.

### Claim 5 (depends on 1)

The method of claim 1, wherein the dosage of the UV-B radiation is in a range of 10 kJ m−2 to 2000 kJ m−2.

### Claim 6 (depends on 1)

The method of claim 1, wherein the dosage of the UV-C radiation is in a range of 1 kJ m−2 to 10 kJ m−2.

### Claim 7 (depends on 1)

The method of claim 1, wherein the duration of the exposure is from about 1 day to about 14 days.

### Claim 8 (depends on 1)

The method of claim 1, further comprising storing the apple at a temperature of about 1° C. to about 5° C.

### Claim 9 (depends on 1)

The method of claim 1, wherein the presence of a pathogen on the surface of the harvested apple is reduced or eliminated.

### Claim 10 (depends on 9)

The method of claim 9, wherein the pathogen is Listeria monocytogenes.

### Claim 11 (depends on 1)

The method of claim 1, wherein the apple is a red-skinned variety.

### Claim 12 (depends on 1)

The method of claim 1, wherein the apple is a Honeycrisp apple.

### Claim 13 (depends on 1)

The method of claim 1, wherein the surface blush percentage of the harvested apple is less than about 50% prior to the exposure.

### Claim 14 (depends on 1)

The method of claim 1, wherein the surface blush percentage of the harvested apple is increased to at least about 60%.

### Claim 15

A method for promoting postharvest skin coloration of an apple, the method comprising:
exposing a harvested apple to UV-A radiation or UV-B radiation at a temperature of about 5° C. to about 20° C.

### Claim 16 (depends on 15)

The method of claim 15, wherein the dosage of the UV-A radiation is in a range of about 100kJ m−2 to about 5000 kJ m−2.

### Claim 17 (depends on 15)

The method of claim 15, wherein the dosage of the UV-B radiation is in a range of 10 kJ m−2 to 2000 kJ m−2.

### Claim 18 (depends on 15)

The method of claim 15, wherein the duration of the exposure is from about 1 day to about 14 days.

### Claim 19 (depends on 15)

The method of claim 15, further comprising storing the harvested apple at a temperature of about 1° C. to about 5° C.

### Claim 20 (depends on 15)

The method of claim 15, wherein the apple is a Honeycrisp apple.