Postharvest of Irradiated Tahiti Lime Fruits

Abstract

This study aimed to evaluate the postharvest quality evolution of gamma-irradiated ‘Tahiti’ limes. Shiny, olivegreen fruits with coarse skin (56 cm equatorial diameter) harvested in commercial orchars and processed in commercial packing house line were used. In a preliminary assay, fruits harvested in April 2011 were exposed to a gamma radiation range from 0 to 750 Gy. The 250 and 750 Gy doses negatively affected skin quality and pulp of exposed fruits. For this reason, new assays were carried out using lower doses to irradiate fruits harvested in July 2011 (off-season) and January 2012 (regular harvest period). Fruit harvested in both periods were selected and exposed to radiation doses of 0, 50, 100, 150, and 200 Gy. All irradiations occurred at a rate of 0.46 Gy/h. After fruit irradiation, physical and chemical analyses were performed along a 20-day storage period at room temperature (24 ± 1ºC and 80 ± 5% RH). Irradiation of fruits harvested in July 2011 and January 2012 and treated with doses of up to 200 Gy did not affect the ascorbic acid content, but doses > 100 Gy caused skin yellowing of fruits harvested on both periods. Gamma radiation at doses = 50 Gy reduced the total soluble solids content in off-season fruits. Exposure of fruits harvested in the main harvest period to radiation doses = 150 Gy increased weight loss. Irradiation of ‘Tahiti’ limes at doses between 50 Gy and 700 Gy did not preserve postharvest quality during storage at room temperature.

Fisiologia Pós-Colheita Do Camu-Camu Tratado Com Diferentes Fontes E Doses De Radiação

“…A aplicação de diferentes doses de radiação gama em framboesas (GUIMARÃES et al, 2013), limas ácidas (SILVA et al, 2015) e tomates (SINGH et al, 2016), assim como abacates, tomates e pitaias (DAIUTO et al, 2010;PATARO et al, 2015;MINITKEATKAI;KULTHIP, 2016) tratados com radiação UV-C, não foi observado efeito significativo das doses e fontes irradiantes sobre o pH dos frutos, havendo, contudo, redução nos valores destes com o tempo de armazenamento, similar ao verificado neste trabalho.…”

Obtaining Triploid Hybrids by Means of Open Pollinations and Controlled Crosses Involving Diploids Parental

“…One of the strategies used to obtain seedless fruits is the cultivation of triploid genotypes, such as the acid lime tree 'Tahiti' [Citrus latifolia (Yu. Tanaka)], which has high commercial value and is highly productive (Silva, Bezerra, Bassan, Avilés, & Arthur, 2016). Triploid hybrids in citrus can be obtained from crosses of diploid (2×) parents with tetraploids (4×), hexaploids (6×) with tetraploids (4×) and diploids (2×) with diploids (2×) or open pollinated, in the case of 2× with 2×, the triploid embryos originate from the fertilization of non-reduced female gametes (diploids), with reduced male gametes (haploids), being the natural frequency of obtaining triploides very low (close to 5%), varying according to the maternal genotype (Esen & Soost, 1971, 1973a.…”

Effect of X-ray Irradiation and Carnauba Wax Coating on Quality of Lime (Citrus latifolia Tan.) Fruit

“…Persian limes are typically harvested and marketed while the peel is still green. Under room temperature, the fruit becomes yellow within a few days, which reduces their commercial viability (Rodrigues da Silva et al 2016). Maintenance of the green color in lime peel postharvest is critical to obtain premium value.…”

“…As a crucial pest quarantine technique, irradiation treatments have also been reported to maintain fruit color by inhibiting chlorophyll degradation (Srilaong et al 2011); however, other reports have revealed negative effects of irradiation on fruit quality. Rodrigues da Silva et al (2016) found that doses >100 Gy caused accelerated skin yellowing, and doses >150 Gy increased weight loss when subsequently stored at room temperature (24 C) for 20 d. To alleviate this negative impact, a pre-irradiation wax coating application was proposed. Coatings have been used to delay skin discoloration and weight loss in many fruits and vegetables, including lemons (Bai and Plotto 2012).…”