- Title
- Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation
- Creator
- Pristijono, Penta; Bowyer, Michael C.; Papoutsis, Konstantinos; Scarlett, Christopher J.; Vuong, Quan V.; Stathopoulos, Costas E.; Golding, John B.
- Relation
- ARC.IC140100032 http://purl.org/au-research/grants/arc/IC140100032
- Relation
- Journal of Food Science and Technology Vol. 56, Issue 3, p. 1438-1444
- Publisher Link
- http://dx.doi.org/10.1007/s13197-019-03623-x
- Publisher
- Springer
- Resource Type
- journal article
- Date
- 2019
- Description
- 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.
- Subject
- Citrus latifolia; TSS; colour; ethylene; respiration; calyx abscission
- Identifier
- http://hdl.handle.net/1959.13/1467509
- Identifier
- uon:47830
- Identifier
- ISSN:0022-1155
- Language
- eng
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