Volume 10, Issue 3 (10-2019)                   2019, 10(3): 13-22 | Back to browse issues page

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Dept. of Hort. Sci., College of Agric. and Nat. Resour., Arak Univ., Arak, Iran
Abstract:   (2439 Views)
Tomato is one of the most important horticultural crops that is corruptible and susceptible to microbial contamination. In this study, the effect of UV-C at five different irradiation intensities (0, 3, 6, 9 and 12 kJ/m2) on rot control and postharvest quality of greenhouse tomato was investigated. Tomato (cv. Newton) fruits were harvested from a commercial greenhouse at vine-ripe stage and after treatment, were stored at 10 °C and relative humidity of 85-90%. Qualitative characteristics of the fruits such as decay rate, firmness, vitamin C, total soluble solids, titratable acidity, ripening index, weight loss and color (L*, a*, b*, Hue and Chroma) were evaluated after 7, 14, 21 and 28 days of cold storage. Results showed that vitamin C, firmness and color values were decreased; while weight loss percentage and decay rate were increased during the storage period. UV-C treatments did not have significant effect on traits of color, ripening index, weight loss percentage, firmness and pH. But the fruits treated with UV-C at 6 kJ/m2 dose had low decay rate as compared to control. The highest vitamin C content was obtained in treated fruits with 12 kJ/m2 of UV-C on twenty-first day of storage. Total soluble solids and titratable acidity were decreased in high doses of UV-C treatment. According to the results, it can be concluded that UV-C treatment of tomato fruits at vine-ripe stage, at its optimal doses, can reduce fruit decay and maintain or increase its antioxidant capacity, including vitamin C.
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Type of Study: Research |
Received: 2017/08/23 | Accepted: 2018/11/16 | Published: 2019/10/9

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