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

Abstract

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 degrees 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.

Keywords

Citrus latifolia; TSS; Colour; Ethylene; Respiration; Calyx abscission

Published in

Journal of Food Science and Technology
2019, volume: 56, number: 3, pages: 1438-1444
Publisher: SPRINGER INDIA

SLU Authors

• Papoutsis, Konstantinos

  • University College Dublin

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1007/s13197-019-03623-x

Permanent link to this page (URI)

https://res.slu.se/id/publ/131921