Journal of Food and Nutritional DisordersISSN: 2324-9323

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Research Article, J Food Nutr Disord Vol: 6 Issue: 4

The Effect of Postharvest UV-C Treatment and Associated with Different Storage Conditions on the Quality of Tahitian Limes (Citrus latifolia)

Penta Pristijono1*, Bowyer MC1, Scarlett CJ1, Vuong QV1, Stathopoulos CE3 and Golding JB1,2

1School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia

2NSW Department of Primary Industries, Gosford, NSW 2250, Australia

3School of Science, Engineering and Technology, University of Abertay, Dundee DD1 1HG, UK

*Corresponding Author : Dr. Penta Pristijono
School of Environmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah-NSW 2258, Australia
Tel: +61 2 4349 4783
Fax: +61 2 4348 4145

Received: July 13, 2017 Accepted: July 31, 2017 Published: August 04, 2017

Citation: Pristijono P, Bowyer MC, Scarlett CJ, Vuong QV, Stathopoulos CE, et al. (2017) The Effect of Postharvest UV-C Treatment and Associated with Different Storage Conditions on the Quality of Tahitian Limes (Citrus latifolia). J Food Nutr Disord 6:4. doi: 10.4172/2324-9323.1000230


Tahitian limes (Citrus latifolia) were exposed to 0 and 7.2 kJm-2 UV-C. After treatments, it was stored for 28 days in air at 20°C, 80% RH (control) and in air containing <0.005 or 0.1 μL.L−1 ethylene at 20°C and 100% RH. Weight loss, peel colour, calyx abscission, ethylene production, respiration rate, soluble solids content (SSC), titratable acidity (TA) and acceptability index were assessed. The UV-C light treatment  significantly affected the quality of lime during storage. UV-C treatment significantly affected peel degreening at 20°C in all storage conditions, whereas treated limes showed significantly lower in peel degreening than the control. These effects reduced over the storage time, with the exception of fruits stored in <0.005 μL.L-1 ethylene which still produced a significantly higher in Hue value after 21 days storage relative to the control. UV-C treatment affected ethylene production during storage under all storage conditions. This effect also diminished with storage time. UV-C treatment did not affect the respiration rate, SSC or TA for all storage conditions. The UV-C treated limes had higher acceptability index than untreated limes up to 14 days storage at 20°C. Storage conditions significantly affected ethylene production, with limes that stored in air exhibiting higher ethylene production than fruits stored in the <0.005 or 0.1 μL.L-1 ethylene atmosphere. Storage conditions also significantly affected weight loss, with fruits stored in air showing greater weight loss compared to the other storage conditions. The results suggest that a pre-storage UV-C treatment, followed by storage in less than 0.1 μL.L-1 ethylene atmosphere improves the quality of limes postharvest.

Keywords: Citrus latifolia, UV-C, Quality; Ethylene; Storage

international publisher, scitechnol, subscription journals, subscription, international, publisher, science

Track Your Manuscript

Awards Nomination

open access