Course:VANT149/2025/Capstone/Science/Team33

Abstract

This study investigated the effects of ultraviolet-C (UV-C) light on the color and carotenoid stability of carrots. Carotenoids contribute to carrot color and provide important nutritional benefits as antioxidants and vitamin A precursors. Sliced carrots of four different colors—orange, purple, light yellow, and dark yellow—were exposed to UV-C light to simulate postharvest treatment. Color changes were monitored through photographic observation over 14 days, with data collected at 7 and 14 days. Results showed that UV-C exposure accelerated darkening and pigment breakdown, especially in purple and yellow carrots, while control samples showed only minor changes due to natural oxidation and dehydration. These findings suggest that although UV-C treatment may extend shelf life by reducing microbes, it can also negatively impact carrot visual quality and nutrient stability. Understanding these effects is important for optimizing UV-C use in fresh produce preservation.

Keywords: UV-C light, carrot color, carotenoid stability, postharvest treatment, pigment degradation, food preservation, fresh produce quality, antioxidants, visual quality, nutrient stability.

Biographies

Person 1

Shuyang Hu is a first-year Science student at the University of British Columbia. Her research focuses on the effects of ultraviolet (UV) light on carrot color and nutrient stability. She is personally interested in this topic because it relates to how food technologies can influence product quality and consumers' experience.

Person 2

Chang Ge is a first-year Science student at the University of British Columbia’s Vantage College. Her research focuses on how UV-C light affects carrot color and carotenoid stability. She is interested in this topic because it links plant biochemistry with food preservation and aims to help improve fresh produce quality.