Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation

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

*Corresponding author for this work

    Research output: Contribution to journalArticle

    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 languageEnglish
    Pages (from-to)1438-1444
    Number of pages7
    JournalJournal of Food Science and Technology
    Volume56
    Issue number3
    Early online date18 Feb 2019
    DOIs
    Publication statusPublished - 31 Mar 2019

    Fingerprint

    Citrus aurantiifolia
    Citrus latifolia
    Citrus
    Respiratory Rate
    storage quality
    Fruit
    irradiation
    Weight Loss
    ethylene production
    Color
    total soluble solids
    calyx
    titratable acidity
    fruits
    weight loss
    Air
    color
    abscission
    horticulture
    shelf life

    Cite this

    Pristijono, P., Bowyer, M. C., Papoutsis, K., Scarlett, C. J., Vuong, Q. V., Stathopoulos, C. E., & Golding, J. B. (2019). Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation. Journal of Food Science and Technology, 56(3), 1438-1444. https://doi.org/10.1007/s13197-019-03623-x
    Pristijono, Penta ; Bowyer, Michael C. ; Papoutsis, Konstantinos ; Scarlett, Christopher J. ; Vuong, Quan V. ; Stathopoulos, Costas E. ; Golding, John B. / Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation. In: Journal of Food Science and Technology. 2019 ; Vol. 56, No. 3. pp. 1438-1444.
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    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.",
    author = "Penta Pristijono and Bowyer, {Michael C.} and Konstantinos Papoutsis and Scarlett, {Christopher J.} and Vuong, {Quan V.} and Stathopoulos, {Costas E.} and Golding, {John B.}",
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    Pristijono, P, Bowyer, MC, Papoutsis, K, Scarlett, CJ, Vuong, QV, Stathopoulos, CE & Golding, JB 2019, 'Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation', Journal of Food Science and Technology, vol. 56, no. 3, pp. 1438-1444. https://doi.org/10.1007/s13197-019-03623-x

    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 journalArticle

    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 -