Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation

Pristijono, Penta; Bowyer, Michael C.; Papoutsis, Konstantinos; Scarlett, Christopher J.; Vuong, Quan V.; Stathopoulos, Costas E.; Golding, Jonathan M.

doi:10.1007/s13197-019-03623-x

Cited by 17 publications

(5 citation statements)

References 33 publications

(40 reference statements)

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“…On the other hand, there were no differences between UV-C doses on TSS content (Table 1). Similarly, UV-C illumination did not affect TSS content in lime (Pristijono et al, 2019), pineapple (Sari et al, 2016), apple (Hemmaty et al, 2007), strawberry (Cote et al, 2013) and tomato (Liu et al, 2009).…”

Section: Resultsmentioning

confidence: 84%

“…Furthermore, many researchers reported that UV-C illumination reduced the decay rate or disease incidence in a variety of products such as peach (Abdipour et al, 2019) strawberry (Erkan et al, 2008), persimmon (Khademi et al, 2013), red pepper (Rodoni et al, 2015) and pineapple (Sari et al, 2016). In addition, UV-C illuminated limes had more acceptability index than control fruits after 28 days of storage (Pristijono et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

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Farkli Dozlarda Uv-C Işin Uygulamalarinin Taze İnci̇ri̇n Hasat Sonrasi Kali̇tesi̇ Üzeri̇ne Etki̇leri̇

Ustun¹,

Doğan

2022

Gıda

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The aim of this study was to investigate the effects of 1.5, 3.0 and 4.5 kJ/m2 UV-C illumination doses on the postharvest quality of fresh fig (cv. Bursa Siyahi). For this purpose, fruit were stored at 0 ºC temperature with 90-95% humidity for 21 days and some fruits were kept at 20 °C for 3 days to simulate a period of shelf-life. UV-C treatments did not affect fruit firmness, total soluble solids, and titratable acidity content during cold storage and shelf-life. On the other hand, UV-C doses increased total phenolic content and antioxidant activity compared to control. In both storage conditions, 3.0 and 4.5 kJ/m2 UV-C doses were found to be more effective to control unmarketable fruit rate. In conclusion, a 4.5 kJ/m2 UV-C illumination dose can be effective in maintaining the postharvest quality of fresh fig fruit harvested at a 2/3 maturity stage.

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Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Farkli Dozlarda Uv-C Işin Uygulamalarinin Taze İnci̇ri̇n Hasat Sonrasi Kali̇tesi̇ Üzeri̇ne Etki̇leri̇

Ustun¹,

Doğan

2022

Gıda

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“…In addition, blue light can reduce the vitality of mold and impair its ability to infect fruit [ 19 ]. Treatment with UV-C at 180–280 nm and 10.5 kJ m −2 was found to maintain low ethylene production and respiration rate in lime fruit after 28 d of storage [ 30 ], while application of an alternating magnetic field inhibited the respiration of banana fruit [ 31 ]. These studies have confirmed the biological effects of physical handling technologies on postharvest fruit during storage, but the underlying physiological and metabolic mechanisms of fruits’ response to physical treatments need to be clarified in detail.…”

Section: Discussionmentioning

confidence: 99%

The Effects of Storage Temperature, Light Illumination, and Low-Temperature Plasma on Fruit Rot and Change in Quality of Postharvest Gannan Navel Oranges

Sun

et al. 2022

Foods

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Gannan navel orange (Citrus sinensis Osbeck cv. Newhall) is an economically important fruit, but postharvest loss occurs easily during storage. In this study, the effects of different temperatures, light illuminations, and low-temperature plasma treatments on the water loss and quality of the Gannan navel orange were investigated. The fruit began to rot after 90 d of storage at 5 °C and 20–45 d at 26 °C. Navel oranges stored at 26 °C had 7.2-fold and 3.1-fold higher rates of water loss at the early and late storage stages, respectively, as compared with those stored at 5 °C. Storage at 5 °C decreased the contents of total soluble solids at the early storage stage and the contents of titratable acids at the late storage stage, whereas storage at 26 °C decreased the contents of total soluble solids at the late storage stage and the contents of titratable acids at the early storage stage, respectively. Application of low-temperature plasma produced by air ionization for 6 min, or continuous blue or red light illumination significantly inhibited water loss within 7 and 21 d of storage at 22 °C, respectively, but exhibited no significant effect on fruit quality. Furthermore, the low-temperature plasma treatment protected against fruit rot. Thus, treatment with low-temperature plasma followed by storage at a low temperature under continuous red or blue light illumination was of potential value as a green technology for preserving Gannan navel orange during storage.

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“…Similar results were previously reported by Barka et al [40], who demonstrated the effect of UV-C irradiation (254 nm) on cell wall degradation enzymes, which led to a delay in fruit ripening and senescence process. The application of UV-C irradiation before storage, with a dose ranging from 3.4 to 10.5 kJ m -2 , helped preserve the quality of lime fruits during storage [41]. In addition, UV-C technology has been extensively studied as an alternative pasteurization treatment and extension of beverage shelf life [42].…”

Section: Preliminary Irradiation Test On Lemonsmentioning

confidence: 99%

Pathogen Growth Inhibition in Ocimum Basilicum (L.), Malus Domestica (Borkh.), and Citrus Limon (L.) by Low-Dose UV-C LED Exposure

Di Lazzaro,

Metelli,

Bollanti

et al. 2023

annagriccropsci

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In order to stimulate hormesis in basil, apple and lemon we used Ultraviolet C-band (UV-C) radiation emitted by an array of Light-Emitting Diodes (LEDs) at low irradiation doses followed by inoculation of the pathogens Botrytis cinerea and Penicillium digitatum. The LEDs are preferable to conventional mercury lamps when robustness and portability are required. Hormetic doses lower than those reported in the literature were used, in order to achieve short irradiation times and thus rapid treatment of crops. The results show that a dose of just 0.3 kJ m-2 released in a time interval of 3 to 14 seconds generates metabolites that inhibit, or dramatically slow, pathogen growth. After 75 days from irradiation immediately followed by inoculation, the fungal development on basil plants affected less than 30% of the epigeal part, compared to 90% in the unirradiated control. In addition, we obtained preliminary results of low-dose hormetic irradiation of lemons and apples. No fungal growth was observed in 75% of irradiated apples 15 days after irradiation and inoculation. Irradiated lemons showed complete inhibition of P. Digitatum growth. One can then infer that preventive irradiation by LED is beneficial to limit crop diseases in both pre-harvest and post-harvest without harming the plant or the environment, as a sustainable alternative to pesticides.

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Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation

Cited by 17 publications

References 33 publications

Farkli Dozlarda Uv-C Işin Uygulamalarinin Taze İnci̇ri̇n Hasat Sonrasi Kali̇tesi̇ Üzeri̇ne Etki̇leri̇

Farkli Dozlarda Uv-C Işin Uygulamalarinin Taze İnci̇ri̇n Hasat Sonrasi Kali̇tesi̇ Üzeri̇ne Etki̇leri̇

The Effects of Storage Temperature, Light Illumination, and Low-Temperature Plasma on Fruit Rot and Change in Quality of Postharvest Gannan Navel Oranges

Pathogen Growth Inhibition in Ocimum Basilicum (L.), Malus Domestica (Borkh.), and Citrus Limon (L.) by Low-Dose UV-C LED Exposure

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