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

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.
LanguageEnglish
Pages2467-2475
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

T2 - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

SN - 0022-1155

IS - 7

ER -