Postharvest UV-B irradiation maintains sensory qualities and enhances antioxidant capacity in tomato fruit during storage
Changhong Liu, Xiaoxu Han, Luyun Cai, Xianying Lu, Tiejin Ying, and Zhenhui Jiang
Postharvest Biology and Technology, Volume 59, Issue 3, March 2011, Pages 232-237
2011
บทคัดย่อ
Mature-green tomato fruit (Lycopersicon esculentum cv. Zhenfen 202) were exposed to different doses of UV-B irradiation (10, 20, 40 and 80 kJ/m2) and stored in the dark at 14 °C, 95% RH for up to 37 d. Of the four doses, 20 or 40 kJ/m2 was most effective in maintaining a high level of firmness and delaying the colour development. Furthermore, 20 or 40 kJ/m2 promoted the accumulation of total phenolics and total flavonoids, and enhanced antioxidant capacity during storage, though UV-B irradiation could reduce the ascorbic acid content. A dose of 10 kJ/m2 had similar effects but to a lesser extent. The highest dose of 80 kJ/m2 resulted in higher lycopene content, but showed negative effects on texture, colour, and other antioxidants. The optimum dose of UV-B for maintaining sensory qualities and enhancing antioxidant capacity was 20 or 40 kJ/m2. These results suggest that UV-B irradiation appears to be a useful non-chemical way of maintaining postharvest quality and enhancing antioxidant capacity in tomato fruit.