https://nova.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:45482 Wed 14 Jun 2023 16:44:34 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:26264 Wed 11 Apr 2018 11:50:17 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:33432 Solanum lycopersicum L. cv Neang Pich) were exposed to 13.6 kJ m^-2 UV-C or 0.5 µL L^-1 1-MCP or combination of 13.6 kJ m^-2 UV-C and 0.5 µL L^-1 1-MCP, with appropriate untreated controls. After treatment, tomatoes were stored in air containing 0.1 µL L^-1 ethylene at 20°C and 100% RH. The untreated fruit ripened significantly faster than those of all other treatments. UV-C treatment alone was able to delay fruit ripening by up to 5 days longer compared to untreated fruits whilst the additional of 1-MCP further delayed fruit ripening. UV-C and 1-MCP treatments alone or in combination had significantly slower ethylene production rates throughout the storage period. The fruit treated with the combination of 1-MCP and UV-C was significantly firmer and had higher total phenolic content compared to that of the other treatments. However, there was no difference between treatments in soluble solids content/titratable acids ratio, chlorophyll content, lycopene content and total antioxidant activity. These results show that UV-C and 1-MCP treatment delay ripening and improve the quality of tomatoes in the presence of low-level ethylene during storage. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain without the use of refrigeration.]]> Wed 04 Sep 2019 09:56:41 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:48526 Tue 21 Mar 2023 13:27:22 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:34091 -1 dry weight), ß-carotene (up to 1.5 mg g^-1 dry weight) and oil (up to 0.4 g g^-1 dry weight) and these were strongly correlated with firmness (lycopene -0.923, ß-carotene -0.754, oil -0.764, p < 0.01) and TSS (lycopene -0.747, ß-carotene -0.664, oil -0.672, p < 0.01). However, quality declined with further storage. Skin colour did not relate well to aril quality but fruit firmness and aril TSS are candidates in the development of simple indices for the quality management of commercial Gac fruit.]]> Tue 03 Sep 2019 18:27:18 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:44712 -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 kJm^-2 UV-C) ripened significantly faster than UV-C treatments for both storage conditions. UV-C treatments followed by storage at both of < 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, treated fruits with 10.5 and 13.6 kJm^-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 higher in 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 ethylene, UV-C treatment resulted in higher firmness value, TSS and TSS/TA ratio. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain without the use of refrigeration.]]> Thu 20 Oct 2022 15:06:25 AEDT ]]>