Postharvest UV-B irradiation maintains sensory qualities and enhances antioxidant capacity in tomato fruit during storage

Liu, Changhong; Han, Xiaojiao; Cai, Luyun; Lu, Xin; Ying, Tiejin; Jiang, Zhenhui

doi:10.1016/j.postharvbio.2010.09.003

Cited by 102 publications

(79 citation statements)

References 29 publications

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“…Therefore, it can be said that color development of tomatoes at pink and red harvest stage was delayed by UV-B irradiation. Liu et al (2011) found that, in tomatoes, the optimum dose of UV-B for maintaining sensory quality and enhancing antioxidant capacity was 20 or 40 kJ m -2 .…”

Section: Color A* and Saturation Index Valuesmentioning

confidence: 99%

“…Furthermore, these results were also in agreement with the hue angle values of tomatoes, which gives real color results in fruits and vegetables. In a previous study, Liu et al (2011), reported that in mature-green (breaker) tomato fruit 20 or 40 kJ/m 2 UV-B irradiation was most effective in maintaining a high level of firmness and delaying the color development. But, in this study, UV-B treatments at different harvest stages accelerated the color development during storage period.…”

Section: L* and Hue Angle Valuesmentioning

confidence: 99%

“…These studies focused on the effect of UV-B irradiation on the quality properties of tomatoes, especially, sensory quality and antioxidant property (Liu et al, 2011), and nutraceutical and physical properties (Castagna et al, 2013). Liu et al (2011), stated that UV-B irradiation appears to be a useful nonchemical way of maintaining postharvest quality and enhancing antioxidant capacity of tomato fruit.…”

Section: Introductionmentioning

confidence: 99%

“…Liu et al (2011), stated that UV-B irradiation appears to be a useful nonchemical way of maintaining postharvest quality and enhancing antioxidant capacity of tomato fruit. So, this study aims to evaluate the effect of postharvest UV-B treatments on color, total soluble solids (TSS), and sugar content of tomatoes harvested at different maturation stages during storage.…”

Section: Introductionmentioning

confidence: 99%

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Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

Kasım¹,

Kasım²

2015

Food Sci. Technol (Campinas)

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In the postharvest stage, taste and flavor are the key components of the marketability of tomato. Therefore, greater emphasis is now being placed on improving traits such as sugar content. In this study postharvest ultraviolet-B (UV-B) treatments on sugar, total soluble solids, and color of tomatoes harvested at different stages were investigated. Tomatoes harvested at turning, pink, and red stages were treated with two different doses of UV-B irradiation: UVB4 and UVB8. Color L* and hue angle values of tomatoes treated with UV-B were found to be high, which means the red color of tomatoes was improved. UVB4 treatments increased the color a* and saturation index values of tomatoes at pink and red harvest stage, although it did not affect at the turning stage. Additionally, UV-B irradiation treatments had no effect on sucrose content of the tomatoes. Fructose, glucose, and TSS content of tomatoes treated with UVB8 at red harvest stage were found to be high. Hence, the results obtained from this study are of great importance in terms of providing an increase in the amount of sugar without the need for breeding, and also consumer satisfaction.Keywords: tomato; UV-B; color; glucose; fructose; sucrose.Practical Application: Sugars, acids, phenols, and minerals, are the main constituents of tomato taste with sugars, quantitatively, making the largest contribution. Higher fructose, glucose, and TSS content of tomatoes result in increased sweetness and better tasting tomatoes, and ultimately consumer satisfaction.

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Section: Color A* and Saturation Index Valuesmentioning

confidence: 99%

Section: L* and Hue Angle Valuesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

Kasım¹,

Kasım²

2015

Food Sci. Technol (Campinas)

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“…This increase may be attributed to the presence of antioxidants, particularly phenolic compounds in grapes and red wine (Girona et al, 2009;Schroeter et al, 2010). Flavanol polyphenol content is not only an important feature in grape berry, but also gives many sensory qualities to grape wine, such as color, flavor, clarity, convergence, and browning (Girona et al, 2009;Liu et al, 2011Liu et al, , 2012. Therefore, the quality of grape fruit and wine can be improved by regulating the flavanol polyphenol content.…”

Section: Introductionmentioning

confidence: 99%

Accumulation of flavanols and expression of leucoanthocyanidin reductase induced by postharvest UV-C irradiation in grape berry

Wen

Gao

et al. 2015

Genet. Mol. Res.

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ABSTRACT.To examine the effect of postharvest ultraviolet C (UV-C) irradiation on flavanol polyphenol accumulation in the grape berry, we investigated total flavanol polyphenol content, the enzyme activity of leucoanthocyanidin reductase (LAR), and transcription of Vv lar1 and Vv lar2 using spectrophotometry, real-time polymerase chain reaction, and western blot analysis in 5-year-old Vitis vinifera L. cv. Cabernet Sauvignon plants. Our results indicated that the accumulation of flavanol polyphenol reached its highest value when exposed to UV-C irradiation for 30 min. Additionally, UV-C irradiation induced the transcription of Vv lar1 and Vv lar2 and the synthesis of LAR1 and LAR2 proteins, resulting in increased accumulation of flavanol polyphenol in the grape berry. Moreover, these effects were associated with the length of time of UV-C irradiation.

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Tomato Production, Processing, and Nutrition

Motamedzadegan

Tabarestani

2018

Handbook of Vegetables and Vegetable Processing

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Postharvest UV-B irradiation maintains sensory qualities and enhances antioxidant capacity in tomato fruit during storage

Cited by 102 publications

References 29 publications

Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

Accumulation of flavanols and expression of leucoanthocyanidin reductase induced by postharvest UV-C irradiation in grape berry

Tomato Production, Processing, and Nutrition

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