Combined postharvest UV-C and 1-methylcyclopropene (1-MCP) treatment, followed by storage continuously in low level of ethylene atmosphere improves the quality of Tahitian limes

Penta Pristijono*, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong, Costas E. Stathopoulos, John B. Golding

*Corresponding author for this work

    Research output: Contribution to journalArticle

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    Abstract

    The green Tahitian limes (Citrus latifolia) were exposed to 7.2 kJ m−2 UV-C and 0.5 μL L−1 1-methylcyclopropene (1-MCP) treatments both separately and in combination. After treatment, fruit were stored in ethylene free (i.e. air containing < 0.005 μL L−1) or 0.1 μL L−1 ethylene at 20 °C and 100% RH. The results showed that UV-C treatment delayed skin degreening and reduced endogenous ethylene production compared to untreated control fruit, however these effects reduced over the storage time. As expected, 1-MCP inhibited ethylene production, reduced calyx abscission and retained peel greenness during the storage. Both of the combination treatments, 1-MCP + UV-C and UV-C + 1-MCP reduced endogenous ethylene production and delayed skin yellowing. In all treatments, UV-C and 1-MCP resulted in lower fruit respiration rates than untreated control fruit, however this effect diminished during 7 and 14 days storage for fruits stored in air and 0.1 μL L−1 ethylene atmosphere, respectively. There was no difference in weight loss, SSC, TA and SSC/TA ratio between the treatments and storage conditions. The results suggest that a pre-storage UV-C treatment, followed by storage at low level of ethylene improves the quality of limes, with the additional improvement when combined with 1-MCP treatment prior or after UV-C irradiation.
    Original languageEnglish
    Pages (from-to)2467-2475
    Number of pages9
    JournalJournal of Food Science and Technology
    Volume55
    Issue number7
    Early online date27 Apr 2018
    DOIs
    Publication statusPublished - Jul 2018

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