UV-B irradiation retards chlorophyll degradation in lime (Citrus latifolia Tan.) fruit
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Author list: Srilaong V., Aiamla-or S., Soontornwat A., Shigyo M., Yamauchi N.
Publisher: Elsevier
Publication year: 2011
Journal: Postharvest Biology and Technology (0925-5214)
Volume number: 59
Issue number: 1
Start page: 110
End page: 112
Number of pages: 3
ISSN: 0925-5214
eISSN: 1873-2356
Languages: English-Great Britain (EN-GB)
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Abstract
Peel yellowing is a major postharvest problem of lime fruit. Research was conducted to control peel yellowing by UV-B irradiation. Mature green lime fruit were irradiated with UV-B doses at 0 (control), 8.8, and 13.2kJm-2 and then stored at 25ฐC in darkness. UV-B treatment at 8.8kJm-2 efficiently delayed the decrease of chlorophyll content. A high level of chlorophyllide a accumulated in mature green fruit and then gradually decreased with the progress of peel yellowing. The chlorophyllide a level was higher in 8.8kJm-2 UV-B-treated fruit than it was in the controls. The pheophorbide a level declined in lime fruit treated with 8.8kJm-2 UV-B, especially during the development of yellowing. In addition, the pheophytin a level increased by 8.8kJm-2 UV-B treatment at the late period of storage. We concluded that UV-B treatment effectively suppressed chlorophyll degradation in mature green lime during storage, which suggests that UV-B irradiation is a usable method for prolonging the postharvest life of lime fruit. ฉ 2010 Elsevier B.V.
Keywords
Chlorophyll degradation, UV-B, Yellowing
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