The application of UV-C irradiation followed by storage in continuous low level ethylene atmosphere to delay the ripening of mature green tomatoes

P. Pristijono, M. C. Bowyer, C. J. Scarlett, Q. V. Vuong, C. E. Stathopoulos, J. B. Golding

    Research output: Contribution to journalArticle

    Abstract

    Mature green tomatoes (Solanum lycopersicum ‘Neang Pich’) were exposed to 0, 3.1, 7.1, 10.5 and 13.6 kJ m-2 UV-C irradiation at 20°C. After treatment, tomatoes were stored in continuous air containing either <0.005 or 0.1 μL L-1 ethylene at 20°C and 100% RH for up to 11 days. The untreated fruit (0 kJ m-2 UV-C) ripened significantly faster than UV-C treatments in both storage conditions. All UV-C treatments followed by storage at either <0.005 and 0.1 μL L-1 ethylene had significantly slower ethylene production rates throughout the ripening period. There was no difference between treatments in fruit TSS, TA and, TSS/TA ratio. After storage, fruit treated with 10.5 and 13.6 kJ m-2 UV-C were significantly firmer than untreated fruits for both storage conditions. Overall, tomatoes stored at <0.005 μL L-1 ethylene were significantly firmer and had lower TSS/TA ratio than fruits stored at 0.1 μL L-1 ethylene. These results show that UV-C treatment delayed ripening of tomatoes in the presence of low level of ethylene during storage. In the absence of added ethylene, UV-C treatment resulted in firmer fruit with higher TSS and TSS/TA ratios. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain.

    Original languageEnglish
    Pages (from-to)335-342
    Number of pages8
    JournalActa Horticulturae
    Volume1256
    Issue number1
    DOIs
    Publication statusPublished - 8 Nov 2019

    Fingerprint

    ethylene
    ripening
    irradiation
    tomatoes
    fruits
    storage conditions
    Solanum lycopersicum
    supply chain
    ethylene production
    shelf life
    air

    Cite this

    Pristijono, P. ; Bowyer, M. C. ; Scarlett, C. J. ; Vuong, Q. V. ; Stathopoulos, C. E. ; Golding, J. B. / The application of UV-C irradiation followed by storage in continuous low level ethylene atmosphere to delay the ripening of mature green tomatoes. In: Acta Horticulturae. 2019 ; Vol. 1256, No. 1. pp. 335-342.
    @article{2a4ae67dea56402093eaa2971d854a91,
    title = "The application of UV-C irradiation followed by storage in continuous low level ethylene atmosphere to delay the ripening of mature green tomatoes",
    abstract = "Mature green tomatoes (Solanum lycopersicum ‘Neang Pich’) were exposed to 0, 3.1, 7.1, 10.5 and 13.6 kJ m-2 UV-C irradiation at 20°C. After treatment, tomatoes were stored in continuous air containing either <0.005 or 0.1 μL L-1 ethylene at 20°C and 100{\%} RH for up to 11 days. The untreated fruit (0 kJ m-2 UV-C) ripened significantly faster than UV-C treatments in both storage conditions. All UV-C treatments followed by storage at either <0.005 and 0.1 μL L-1 ethylene had significantly slower ethylene production rates throughout the ripening period. There was no difference between treatments in fruit TSS, TA and, TSS/TA ratio. After storage, fruit treated with 10.5 and 13.6 kJ m-2 UV-C were significantly firmer than untreated fruits for both storage conditions. Overall, tomatoes stored at <0.005 μL L-1 ethylene were significantly firmer and had lower TSS/TA ratio than fruits stored at 0.1 μL L-1 ethylene. These results show that UV-C treatment delayed ripening of tomatoes in the presence of low level of ethylene during storage. In the absence of added ethylene, UV-C treatment resulted in firmer fruit with higher TSS and TSS/TA ratios. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain.",
    author = "P. Pristijono and Bowyer, {M. C.} and Scarlett, {C. J.} and Vuong, {Q. V.} and Stathopoulos, {C. E.} and Golding, {J. B.}",
    year = "2019",
    month = "11",
    day = "8",
    doi = "10.17660/ActaHortic.2019.1256.47",
    language = "English",
    volume = "1256",
    pages = "335--342",
    journal = "Acta Horticulturae",
    issn = "0567-7572",
    publisher = "International Society for Horticultural Science",
    number = "1",

    }

    The application of UV-C irradiation followed by storage in continuous low level ethylene atmosphere to delay the ripening of mature green tomatoes. / Pristijono, P.; Bowyer, M. C.; Scarlett, C. J.; Vuong, Q. V.; Stathopoulos, C. E.; Golding, J. B.

    In: Acta Horticulturae, Vol. 1256, No. 1, 08.11.2019, p. 335-342.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - The application of UV-C irradiation followed by storage in continuous low level ethylene atmosphere to delay the ripening of mature green tomatoes

    AU - Pristijono, P.

    AU - Bowyer, M. C.

    AU - Scarlett, C. J.

    AU - Vuong, Q. V.

    AU - Stathopoulos, C. E.

    AU - Golding, J. B.

    PY - 2019/11/8

    Y1 - 2019/11/8

    N2 - Mature green tomatoes (Solanum lycopersicum ‘Neang Pich’) were exposed to 0, 3.1, 7.1, 10.5 and 13.6 kJ m-2 UV-C irradiation at 20°C. After treatment, tomatoes were stored in continuous air containing either <0.005 or 0.1 μL L-1 ethylene at 20°C and 100% RH for up to 11 days. The untreated fruit (0 kJ m-2 UV-C) ripened significantly faster than UV-C treatments in both storage conditions. All UV-C treatments followed by storage at either <0.005 and 0.1 μL L-1 ethylene had significantly slower ethylene production rates throughout the ripening period. There was no difference between treatments in fruit TSS, TA and, TSS/TA ratio. After storage, fruit treated with 10.5 and 13.6 kJ m-2 UV-C were significantly firmer than untreated fruits for both storage conditions. Overall, tomatoes stored at <0.005 μL L-1 ethylene were significantly firmer and had lower TSS/TA ratio than fruits stored at 0.1 μL L-1 ethylene. These results show that UV-C treatment delayed ripening of tomatoes in the presence of low level of ethylene during storage. In the absence of added ethylene, UV-C treatment resulted in firmer fruit with higher TSS and TSS/TA ratios. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain.

    AB - Mature green tomatoes (Solanum lycopersicum ‘Neang Pich’) were exposed to 0, 3.1, 7.1, 10.5 and 13.6 kJ m-2 UV-C irradiation at 20°C. After treatment, tomatoes were stored in continuous air containing either <0.005 or 0.1 μL L-1 ethylene at 20°C and 100% RH for up to 11 days. The untreated fruit (0 kJ m-2 UV-C) ripened significantly faster than UV-C treatments in both storage conditions. All UV-C treatments followed by storage at either <0.005 and 0.1 μL L-1 ethylene had significantly slower ethylene production rates throughout the ripening period. There was no difference between treatments in fruit TSS, TA and, TSS/TA ratio. After storage, fruit treated with 10.5 and 13.6 kJ m-2 UV-C were significantly firmer than untreated fruits for both storage conditions. Overall, tomatoes stored at <0.005 μL L-1 ethylene were significantly firmer and had lower TSS/TA ratio than fruits stored at 0.1 μL L-1 ethylene. These results show that UV-C treatment delayed ripening of tomatoes in the presence of low level of ethylene during storage. In the absence of added ethylene, UV-C treatment resulted in firmer fruit with higher TSS and TSS/TA ratios. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain.

    U2 - 10.17660/ActaHortic.2019.1256.47

    DO - 10.17660/ActaHortic.2019.1256.47

    M3 - Article

    AN - SCOPUS:85075264523

    VL - 1256

    SP - 335

    EP - 342

    JO - Acta Horticulturae

    JF - Acta Horticulturae

    SN - 0567-7572

    IS - 1

    ER -