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

    Research output: Contribution to journalArticle

    2 Citations (Scopus)
    16 Downloads (Pure)

    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

    Fingerprint

    Citrus aurantiifolia
    1-methylcyclopropene
    Atmosphere
    ethylene
    Fruit
    ethylene production
    fruits
    Citrus latifolia
    degreening
    Air
    air
    abscission
    Skin
    calyx
    cell respiration
    Citrus
    storage conditions
    Respiratory Rate
    storage time
    weight loss

    Cite this

    Pristijono, Penta ; Bowyer, Michael C. ; Scarlett, Christopher J. ; Vuong, Quan V. ; Stathopoulos, Costas E. ; Golding, John B. . / 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. In: Journal of Food Science and Technology. 2018 ; Vol. 55, No. 7. pp. 2467-2475.
    @article{3c6a6def967d4dc0b1f232ccbb30e6eb,
    title = "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",
    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.",
    author = "Penta Pristijono and Bowyer, {Michael C.} and Scarlett, {Christopher J.} and Vuong, {Quan V.} and Stathopoulos, {Costas E.} and Golding, {John B.}",
    year = "2018",
    month = "7",
    doi = "10.1007/s13197-018-3164-4",
    language = "English",
    volume = "55",
    pages = "2467--2475",
    journal = "Journal of Food Science and Technology",
    issn = "0022-1155",
    publisher = "Springer India",
    number = "7",

    }

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

    In: Journal of Food Science and Technology, Vol. 55, No. 7, 07.2018, p. 2467-2475.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - 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

    AU - Pristijono, Penta

    AU - Bowyer, Michael C.

    AU - Scarlett, Christopher J.

    AU - Vuong, Quan V.

    AU - Stathopoulos, Costas E.

    AU - Golding, John B.

    PY - 2018/7

    Y1 - 2018/7

    N2 - 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.

    AB - 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.

    U2 - 10.1007/s13197-018-3164-4

    DO - 10.1007/s13197-018-3164-4

    M3 - Article

    VL - 55

    SP - 2467

    EP - 2475

    JO - Journal of Food Science and Technology

    JF - Journal of Food Science and Technology

    SN - 0022-1155

    IS - 7

    ER -