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 journalArticlepeer-review

11 Citations (Scopus)


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
Issue number3
Publication statusPublished - Mar 4 2019
Externally publishedYes


  • Calyx abscission
  • Citrus latifolia
  • Colour
  • Ethylene
  • Respiration
  • TSS

ASJC Scopus subject areas

  • Food Science


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