- Title
- 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
- Creator
- Pristijono, Penta; Bowyer, Michael C; Scarlett, Christopher J.; Vuong, Quan V.; Stathopoulos, Costas E.; Golding, John B.
- Relation
- Journal of Food Science and Technology Vol. 55, Issue 7, p. 2467-2475
- Publisher Link
- http://dx.doi.org/10.1007/s13197-018-3164-4
- Publisher
- Springer
- Resource Type
- journal article
- Date
- 2018
- Description
- 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.
- Subject
- Citrus latifolia; quality; ethylene; respiration; colour; calyx abscission
- Identifier
- http://hdl.handle.net/1959.13/1392547
- Identifier
- uon:33420
- Identifier
- ISSN:0022-1155
- Rights
- This is a post-peer-review, pre-copyedit version of an article published in the Journal of Food Science and Technology. The final authenticated version is available online at: http://dx.doi.org/10.1007/s13197-018-3164-4
- Language
- eng
- Full Text
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