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.
N1 - Funding Information:
Acknowledgements This work was supported by the University of Newcastle, Australian Research Council (ARC) Training Centre for Food and Beverage Supply Chain Optimisation (IC140100032) and NSW Department of Primary Industries.
Funding Information:
This work was supported by the University of Newcastle, Australian Research Council (ARC) Training Centre for Food and Beverage Supply Chain Optimisation (IC140100032) and NSW Department of Primary Industries.
Publisher Copyright:
© 2019, Association of Food Scientists & Technologists (India).
PY - 2019/3/4
Y1 - 2019/3/4
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.
KW - Calyx abscission
KW - Citrus latifolia
KW - Colour
KW - Ethylene
KW - Respiration
KW - TSS
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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 -