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

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

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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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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

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SP - 1438

EP - 1444

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

SN - 0022-1155

IS - 3

ER -