The application of UV-C irradiation followed by storage in continuous low level ethylene atmosphere to delay the ripening of mature green tomatoes

摘要

Mature green tomatoes {Solarium lycopersicum 'Neang Pich'J were exposed to 0, 3.1, 7.1,10.5 and 13.6 kj nr2 UV-C irradiation at 20°C. After treatment, tomatoes were stored in continuous air containing either <0.005 or 0.1 uL L1 ethylene at 20°C and100% RH for up to 11 days. The untreated fruit (0 kj m2 UV-C) ripened significantly faster than UV-C treatments in both storage conditions. All UV-C treatments followed by storage at either <0.005 and 0.1 uL L1 ethylene had significantly slower ethyleneproduction rates throughout the ripening period. There was no difference between treatments in fruit TSS, TA and, TSS/TA ratio. After storage, fruit treated with 10.5 and 13.6 kj nr2 UV-C were significantly firmer than untreated fruits for both storage conditions. Overall, tomatoes stored at <0.005 (iL L1 ethylene were significantly firmer and had lower TSS/TA ratio than fruits stored at 0.1 uL L1 ethylene. These results show that UV-C treatment delayed ripening of tomatoes in the presence of low levelof ethylene during storage. In the absence of added ethylene, UV-C treatment resulted in firmer fruit with higher TSS and TSS/TA ratios. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain.