Postharvest UV-C irradiation inhibits the production of ethylene and the activity of cell wall-degrading enzymes during softening of tomato (Lycopersicon esculentum L.) fruit

UV-C Irradiation Affects Quality, Antioxidant Compounds and Activity of Musa AAA Berangan

“…Firmness of Berangan banana was retained in UV-C treated fruit (Table 2). Similar finding was also found in tomato (Bu et al 2013) and strawberry (Pombo et al 2009). The firmer tomato after UV-C irradiation was due to higher content of cellulose and acid-soluble pectin than control (Bu et al 2013).…”

“…Similar finding was also found in tomato (Bu et al 2013) and strawberry (Pombo et al 2009). The firmer tomato after UV-C irradiation was due to higher content of cellulose and acid-soluble pectin than control (Bu et al 2013). UV-C irradiation also retarded cell wall disassembly of tomato pericarp and suppressed the transcription expression of PME2.1, Cel1, PGcat and Exp1 genes and thus inhibited pectin methylesterase (PME), polygalacturonase (PG) and cellulose activities during storage.…”

“…Furthermore, it is safe to use and environmental friendly with no residue exposure issue. Tomatoes treated with UV-C irradiation showed an increase of fruit firmness by inhibiting the activity of cell wall degrading enzymes (Bu et al 2013). The ripening of strawberry was delayed with longer postharvest life as UV-C treatment caused higher production of polyamines and led to reduce production of ethylene and action (Pombo et al 2009).…”

The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage

“…Peak puncture force was also found to be significantly higher in UV treated mature green tomatoes in several researches (Maharaj et al, 1999;Barka et al, 2000;Liu et al, 2011Liu et al, , 2012. These textural differences of UV irradiated tomato samples could be linked to lower activity of cell wall degrading enzymes, as suggested before in papers by Barka et al (2000) and Bu et al (2013). Control samples of both varieties had significantly lower gumminess and chewiness, which also could be attributed to their ripeness.…”

“…UV irradiation of tomatoes was found to induce reduction of cell wall-degrading enzymes activity and higher resistant of fruits to penetration, indicating that irradiation retards tomato fruits softening (Barka et al, 2000). Bu, Yu, Aisikaera, & Ying (2013) suggested that the inhibition of ethylene production, which down-regulated the expression of genes encoding cell wall degrading enzymes could be the mechanism of tomato fruit softening delay caused by UV-C radiation. UV-B radiation (spectral peak at 311 nm) was also exploited in several researches as possible postharvest treatment of tomato.…”