Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 61, Issue 2-3, Pages 124-130Publisher
ELSEVIER
DOI: 10.1016/j.postharvbio.2011.02.014
Keywords
Lime; UV-B; Chlorophyll degradation; Chlorophyll-degrading enzyme; Quality
Categories
Funding
- Thaksin University
- JSPS [22380027]
- Grants-in-Aid for Scientific Research [22380027] Funding Source: KAKEN
Ask authors/readers for more resources
UV-B irradiation was applied to lime fruit to investigate its effect on chlorophyll (Chl)-degrading enzyme activities and postharvest quality during storage. Mature green lime fruit were irradiated with or without UV-B doses at 19.0 kJ m(-2) and then stored at 25 degrees C in darkness. UV-B treatment efficiently delayed the decrease of hue angle values and Chl a contents. The activities of the Chl-degrading enzymes, chlorophyllase. Chl-degrading peroxidase and pheophytinase in the fruit with UV-B treatment were suppressed and Mg-dechelation activity was also retarded by the treatment. UV-B treatment induced a gradual increase in citric acid and suppressed the increase of sugar contents during storage. In addition, the ascorbic acid content with or without UV-B treatment decreased during storage, but the decrease in the control was faster than that with UV-B treatment. We concluded that UV-B treatment effectively suppressed chlorophyll degradation through the control of chlorophyll-degrading enzyme action and the changes in quality in mature green lime during storage. (C) 2011 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available