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.
N1 - Funding Information:
This work was supported by the University of Newcastle, Australian Research Council Training Centre for Food and Beverage Supply Chain Optimisation (IC140100032) and NSW Department of Primary Industries. We acknowledge to Agrofresh Solution Inc. for providing 1-MCP for this study.
Funding Information:
Acknowledgements This work was supported by the University of Newcastle, Australian Research Council Training Centre for Food and Beverage Supply Chain Optimisation (IC140100032) and NSW Department of Primary Industries. We acknowledge to Agrofresh Solution Inc. for providing 1-MCP for this study.
Publisher Copyright:
© 2018, Association of Food Scientists & Technologists (India).
PY - 2018/7/1
Y1 - 2018/7/1
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.
KW - Calyx abscission
KW - Citrus latifolia
KW - Colour
KW - Ethylene
KW - Quality
KW - Respiration
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U2 - 10.1007/s13197-018-3164-4
DO - 10.1007/s13197-018-3164-4
M3 - Article
AN - SCOPUS:85046016046
SN - 0022-1155
VL - 55
SP - 2467
EP - 2475
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 7
ER -