Postharvest UV-C treatment of tomato fruits: Changes in simple sugars and organic acids contents during storage

Charles, Marie Thérèse; Arul, Joseph; Charlebois, Denis; Yaganza, Elian-Simplice; Rolland, D. C.; Roussel, Dominique; Merisier, Marie Jude

doi:10.1016/j.lwt.2015.08.055

Cited by 27 publications

(13 citation statements)

References 29 publications

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“…Effect on TSS, TA and TSS/TA ratio SSC and TA were measured on fully ripe fruits and the result shows that SSC and TA were not affected by UV-C, 1-MCP treatments alone or the combination treatment of 1-MCP + UV-C (Table 2). These results are consistent with those previously reported by Liu et al, (2009) who observed that SSC did not change in tomatoes (cv Red Ruby) after treatment with 22.8 W.m -2 UV-C lights stored at 12 -14°C for 21 d. However, other reports have shown that tomatoes treated with 3.7 kJ.m −2 UV-C followed by storage at 15°C for 15 d produced lower sugar content and higher in TA that untreated fruits (Charles et al, 2016). These differences may be due to the assessment of sugar content, where in this experiment SSC and TA were measured, while the previous report measured the total simple sugar of glucose, fructose and sucrose, as well as total organic acid were measured.…”

Section: Effect On Firmnesssupporting

confidence: 93%

Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere, improves the quality of tomatoes

Pristijono

Papoutsis

Scarlett

et al. 2017

The Journal of Horticultural Science and Biotechnology

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Mature green tomatoes (Solanum lycopersicum cv Neang Pich) were exposed to 13.6 kJm-2 UV-C or 0.5 μl l −1 1-MCP or combination of 13.6 kJm-2 UV-C and 0.5 μl l −1 1-MCP, with appropriate untreated controls. After treatment, tomatoes were stored in continuous air containing 0.1 μl l −1 ethylene at 20°C and 100% RH. The untreated fruit ripened significantly faster than all other treatments. UV-C treatment alone was able to delay fruit ripening by up to five days longer compared to untreated fruits whilst the additional of 1-MCP further delayed fruit ripening. UV-C and 1-MCP treatments alone or in combination had significantly slower ethylene production rates throughout the storage period. The fruit treated with the combination of 1-MCP and UV-C was significantly firmer and had higher in total phenolic content compared to the other treatments. However, there was no difference between treatments in SSC/TA ratio, chlorophyll content, lycopene content and total antioxidant activity. These results show that UV-C and 1-MCP treatment delay ripening and improve the quality of tomatoes in the presence of low level ethylene during storage. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain without the use of refrigeration.

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Section: Effect On Firmnesssupporting

confidence: 93%

Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere, improves the quality of tomatoes

Pristijono

Papoutsis

Scarlett

et al. 2017

The Journal of Horticultural Science and Biotechnology

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show abstract

“…SSC, TA and SSC/TA ratio UV-C treatment has been reported to influence the SSC or TA in a range of horticultural produce. For example Charles et al (2016) reported that tomatoes treated with 3.7 kJ m -2 UV-C followed by storage at 15°C for 15 days resulted in lower sugar content and higher in acid titre than untreated fruits. The results from this study showed that in general SSC and TA were not affected by UV-C treatment alone or in combination with 1-MCP (Table 2).…”

Section: Respiration Ratementioning

confidence: 99%

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

Pristijono¹,

Bowyer²,

Scarlett³

et al. 2018

J Food Sci Technol

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The green Tahitian limes () were exposed to 7.2 kJ m UV-C and 0.5 μL L 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) or 0.1 μL L 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 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.

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“…These results are consistent with those previously reported by Liu et al (2009) who observed that TSS did not change in tomatoes (cv 'Red Ruby') after treated with 22.8 W m -2 UV-C lights stored at 12-14°C for 21 days. However UV-C treatments have been reported to decrease the levels of TSS and increase TA levels in strawberry (Baka et al 1999) and tomatoes (Charles et al 2016), whilst Erdinc and Demir (2009) reported that kiwifruit treated with UV-C lights increased in TSS levels during storage. The difference responses of UV-C treatments of sugar level may be due to defense mechanism.…”

Section: Tss and Tamentioning

confidence: 99%

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

et al. 2019

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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.

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Postharvest UV-C treatment of tomato fruits: Changes in simple sugars and organic acids contents during storage

Cited by 27 publications

References 29 publications

Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere, improves the quality of tomatoes

Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere, improves the quality of tomatoes

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

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

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