Abstract
UV-C (180–280 nm) has been shown to extend the postharvest shelf-life of many horticulture crops. In this study, Tahitian limes (Citrus latifolia) were exposed to 0, 3.4, 7.2 and 10.5 kJ m −2 UV-C then stored for 28 days in air at 10 °C and 80% RH. Weight loss, peel colour, calyx abscission, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA) and acceptability index were assessed. The results showed that UV-C treatment maintained lime peel green colour and retained calyx attachment after 28 days storage. UV-C treatment also affected endogenous ethylene production and respiration rate, where the highest UV-C treatment (10.5 kJ m −2 ) maintained low ethylene production and low respiration rates after 28 days storage with no differences between the different UV-C intensities. In terms of fruit acceptability, limes were exposed to 10.5 kJ m −2 UV-C had a 60% acceptability index after 28 days storage, while untreated control fruit retained acceptability of 39%. In general, the pre-storage UV-C treatments did not affect fruit weight loss, TSS or TA contents during storage.
| Original language | English |
|---|---|
| Pages (from-to) | 1438-1444 |
| Number of pages | 7 |
| Journal | Journal of Food Science and Technology |
| Volume | 56 |
| Issue number | 3 |
| Early online date | 18 Feb 2019 |
| DOIs | |
| Publication status | Published - 31 Mar 2019 |
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Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation. / Pristijono, Penta; Bowyer, Michael C.; Papoutsis, Konstantinos; Scarlett, Christopher J.; Vuong, Quan V.; Stathopoulos, Costas E.; Golding, John B.
In: Journal of Food Science and Technology, Vol. 56, No. 3, 31.03.2019, p. 1438-1444.Research output: Contribution to journal › Article
TY - JOUR
T1 - Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation
AU - Pristijono, Penta
AU - Bowyer, Michael C.
AU - Papoutsis, Konstantinos
AU - Scarlett, Christopher J.
AU - Vuong, Quan V.
AU - Stathopoulos, Costas E.
AU - Golding, John B.
PY - 2019/3/31
Y1 - 2019/3/31
N2 - UV-C (180–280 nm) has been shown to extend the postharvest shelf-life of many horticulture crops. In this study, Tahitian limes (Citrus latifolia) were exposed to 0, 3.4, 7.2 and 10.5 kJ m −2 UV-C then stored for 28 days in air at 10 °C and 80% RH. Weight loss, peel colour, calyx abscission, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA) and acceptability index were assessed. The results showed that UV-C treatment maintained lime peel green colour and retained calyx attachment after 28 days storage. UV-C treatment also affected endogenous ethylene production and respiration rate, where the highest UV-C treatment (10.5 kJ m −2 ) maintained low ethylene production and low respiration rates after 28 days storage with no differences between the different UV-C intensities. In terms of fruit acceptability, limes were exposed to 10.5 kJ m −2 UV-C had a 60% acceptability index after 28 days storage, while untreated control fruit retained acceptability of 39%. In general, the pre-storage UV-C treatments did not affect fruit weight loss, TSS or TA contents during storage.
AB - UV-C (180–280 nm) has been shown to extend the postharvest shelf-life of many horticulture crops. In this study, Tahitian limes (Citrus latifolia) were exposed to 0, 3.4, 7.2 and 10.5 kJ m −2 UV-C then stored for 28 days in air at 10 °C and 80% RH. Weight loss, peel colour, calyx abscission, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA) and acceptability index were assessed. The results showed that UV-C treatment maintained lime peel green colour and retained calyx attachment after 28 days storage. UV-C treatment also affected endogenous ethylene production and respiration rate, where the highest UV-C treatment (10.5 kJ m −2 ) maintained low ethylene production and low respiration rates after 28 days storage with no differences between the different UV-C intensities. In terms of fruit acceptability, limes were exposed to 10.5 kJ m −2 UV-C had a 60% acceptability index after 28 days storage, while untreated control fruit retained acceptability of 39%. In general, the pre-storage UV-C treatments did not affect fruit weight loss, TSS or TA contents during storage.
U2 - 10.1007/s13197-019-03623-x
DO - 10.1007/s13197-019-03623-x
M3 - Article
AN - SCOPUS:85061706189
VL - 56
SP - 1438
EP - 1444
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
SN - 0022-1155
IS - 3
ER -