Segregation of plum and pluot cultivars according to their organoleptic characteristics

Cultivar segregation according to the sensory perception of their organoleptic characteristics was attempted by using trained panel data evaluated by principal component analysis of 12 plum and four pluot cultivars as a part of our program to understand plum minimum quality. The perception of the four sensory attributes (sweetness, sourness, plum flavor intensity, plum aroma intensity) was reduced to three principal components, which accounted for 98.6% of the variation in the sensory attributes of the tested cultivars. Using the Ward separation method and PCA analysis (PC1 = 49.8% and PC2 = 25.6%), plum and pluot cultivars were segregated into groups (tart, plum aroma, and sweet/plum flavor) with similar sensory attributes. Fruit source significantly affected cultivar ripe soluble solids concentration (RSSC) and ripe titratable acidity (RTA), but it did not significantly affect sensory perception of plum flavor intensity, sourness, sweetness, and plum aroma intensity by the trained panel on fruit harvested above their physiological maturity.Based on this information, we recommend that validation of these organoleptic groups should be conducted using “in store” consumer tests prior to development of a minimum quality index within each organoleptic group based on ripe soluble solids concentration (RSSC). This organoleptic cultivar classification will help to match consumer preferences and enhance current promotion and marketing programs.     

Relationship of IAD index to internal quality attributes of apples treated with 1-methylcyclopropene and stored in air or controlled atmospheres

The research was conducted to evaluate the relationship between I_AD index (index of absorption difference between 670 and 720 nm) values and internal quality attributes of apples treated with 1-methylcyclopropene (1-MCP) and stored in air and controlled atmospheres (CA). Apples of ‘8S6923’ (Aurora Golden Gala™), ‘Fuji’ and ‘Royal Gala’ were tested. The results with Aurora Golden Gala™ show that I_AD index values were maintained at higher levels if the fruit were stored in CA and that 1-MCP had no significant effect on retaining at-harvest values. The I_AD values correlated with chlorophyll a content in the peel (R² = 0.95, P < 0.0001), but not with chlorophyll b content, internal ethylene levels, firmness or titratable acidity. ‘Royal Gala’ apples showed a similar response to Aurora Golden Gala™ apples, showing no correlation between I_AD index values and internal quality attributes of those apples when treated with 1-MCP and/or CA. In contrast, ‘Fuji’ apples showed a relationship between I_AD index value changes and internal ethylene concentrations (R² = 0.67, P < 0.05) and titratable acidity changes (R² = 0.89, P < 0.01), but not firmness. These results suggest that when 1-MCP and/or CA are applied to apples after harvest, that I_AD index values do not consistently correlate to any internal quality attributes other than peel chlorophyll a content.     

Postharvest quality of peeled prickly pear fruit treated with acetic acid and chitosan

White (Opuntia albicarpa) and red (Opuntia ficus-indica) prickly pears were peeled and submerged in chitosan solutions containing different concentrations of acetic acid (1.0 or 2.5%) to obtain ready-to-eat prickly pear products. Some physicochemical (pH, total soluble solids, color, weight loss, and firmness), antioxidant (phenolic compounds and antioxidant activity), microbiological (aerobic mesophile bacteria and yeasts plus molds), and sensory (color, firmness, aroma, flavor, and overall acceptance) characteristics were assessed during 16 d of storage at 4 ± 1 °C and 85 ± 5% of relative humidity. Chitosan coating containing 1.0% of acetic acid delayed weight loss, maintained firmness and color of white prickly pear during the storage time. Most of the sensory values for white prickly pear coated with chitosan containing 1.0 and 2.5% of acetic acid were higher than those obtained for uncoated fruit. Red prickly pear coated with chitosan with 2.5% acetic acid did not maintain its sensory quality throughout 16 d of storage. Chitosan coating with 1 and 2.5% acetic acid did not affect phenolics content and antioxidant activity in white prickly pears; however, an increase of these compounds was observed in red prickly pears. Microbe populations were unchanged in white prickly pears (<10 CFU g⁻¹) and slightly increased in red prickly pears (10–500 CFU g⁻¹) coated with chitosan during the entire storage time.     

Relationships between the instrumental and sensory characteristics of four peach and nectarine cultivars stored under air and CA atmospheres

‘Big Top’ and ‘Venus’ nectarines and ‘Early Rich’ and ‘Sweet Dream’ peaches were picked at commercial maturity and stored for 20 and 40 d at −0.5 °C and 92% RH under either air or one of the three different controlled atmosphere regimes (2 kPa O₂/5 kPa CO₂, 3 kPa O₂/10 kPa CO₂ and 6 kPa O₂/17 kPa CO₂). Physicochemical parameters and volatile compounds emission were instrumentally measured after cold storage plus 0 or 3 d at 20 °C. Eight sensory attributes were assessed after cold storage plus 3 d at 20 °C by a panel of 9 trained judges, in order to determine the relationship between sensory and instrumental parameters and the influence of storage period and cold storage atmosphere composition on this relationship.A principal component analysis (PCA) was undertaken to characterize the samples according to their sensory attributes. PCA results reflected the main characteristics of the cultivars: ‘Big Top’ was the nectarine cultivar with the highest values for sweetness, juiciness and flavor; ‘Sweet Dream’ was the sweetest peach and was characterized by high values for crispness and firmness, while ‘Venus’ and ‘Early Rich’ were characterized by their sourness. To assess the influence of storage period and CA composition on sensory properties, a PLS model of the flavor of the different samples was constructed using standard quality attributes and volatile concentrations as the X-variables. The model with 2 factors accounted for more than 80% of flavor variance. PLS results indicated that the main influence on flavor perception was storage period. Atmosphere composition also had an influence on flavor perception: flavor perception decreased from samples stored in a 2/5 O₂/CO₂ atmosphere composition to those of 3/10 and 6/17. These results can be qualitatively extended to juiciness and sweetness since all these sensory properties were strongly correlated.     

Use of equilibrium modified atmosphere packaging for preservation of ‘San Antonio’ and ‘Banane’ breba crops (Ficus carica L.)

The purpose of this work was to study the effect of equilibrium modified atmosphere packaging on the stability of ‘San Antonio’ and ‘Banane’ breba fruit during postharvest cold storage by the use of three different microperforated films (1/50 mm, 1/30 mm, and 1/10 mm; ø = 100 μm). Gas composition in the wraps, weight loss, % disorder, and microbial counts were monitored during cold storage for 21 days. The tested microperforated films allowed the extension of cold storage time for brebas, minimizing weight loss and delaying the disorders due to fungal proliferation, especially M50 (1/50 mm). Total soluble solids (TSS), titratable acidity (TA), pH, firmness, and sensory quality were also evaluated. Among the tested microperforated films, M50 showed the best performance in terms of delaying physicochemical senescence processes of fruit. The breba cultivar had an important impact on the extension of cold storage. For ‘San Antonio’ and ‘Banane’ cultivars packaged with microperforated M50, the optimal time of cold storage was 14 and 21 days, respectively.     

Effects of cinnamon extract,chitosan coating,hot water treatment and their combinations on crown rot disease and quality of banana fruit

The antifungal activities of cinnamon extract (CE), piper extract (PE) and garlic extract (GE) were evaluated on banana crown rot fungi (Colletotrichum musae, Fusarium spp. and Lasiodiplodia theobromae) in vitro. The assay was conducted with extracts of CE, PE and GE with concentrations of 0, 0.1, 0.5, 1.0, 5.0, 10.0 and 0.75 g L⁻¹ of carbendazim (CBZ) on potato dextrose agar at room temperature. CE completely inhibited conidial germination and mycelial growth of all fungi at 5.0 g L⁻¹. PE totally suppressed mycelial growth of all fungi at 5.0 g L⁻¹ and conidial germination at 10.0 g L⁻¹ except for Fusarium spp. GE had no significant effects but low concentrations (0.1 and 0.5 g L⁻¹) enhanced germ tube elongation of the three fungi. The ED₅₀ values were higher for mycelial growth than for conidia except for Fusarium spp. Combined treatments were investigated on crown rot development in banana fruit (Musa AAA group ‘Kluai Hom thong’). Treatments included 5.0 g L⁻¹ CE, 1% (w/v) chitosan solution, hot water treatment (HWT, 45 °C for 20 min), CE plus chitosan, CE plus HWT and 0.75 g L⁻¹ of CBZ, applied before and after inoculation of the fruit. Crown rot development was assessed during storage at 13 °C for 7 weeks. Disease development was least (25%) on CE treated fruit after inoculation compared to CBZ but was higher when CE was applied before inoculation. Chitosan significantly delayed ripening as in terms of peel color, firmness, soluble solids and disease severity. CE showed no negative effects on quality of fruit. CE plus HWT caused unacceptable peel browning.     

Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa)

Strawberries (Fragaria x ananassa Duch.) were treated either with 1% calcium gluconate dips, 1.5% chitosan coatings or with a coating formulation containing 1.5% chitosan + 1% calcium gluconate and stored at 20 °C for up to 4 days. The effectiveness of the treatments was assessed by evaluating their impact on the following parameters: fungal decay incidence, loss of weight, firmness, external color, pH, titratable acidity and soluble solids content. Calcium dips were effective in decreasing surface damage and delaying both fungal decay and loss of firmness compared to untreated fruit. No sign of fungal decay was observed in fruit coated with 1.5% chitosan which also reduced fruit weight loss. Chitosan coatings markedly slowed the ripening of strawberries as shown by their retention of firmness and delayed changes in their external color. To a lesser extent titratable acidity and pH were also affected by coatings. Whilst addition of calcium gluconate to the chitosan coating formulation did not further extend the shelf-life of the fruit, the amount of calcium retained by strawberries was greater than that obtained with calcium dips alone, thus resulting in increased nutritional value of the strawberries.     

Conventional and emergent sanitizers decreased Ectomyelois ceratoniae infestation and maintained quality of date palm after shelf-life

Several methods have been used to prevent pest diseases and microbial contamination of dates, although their use is being restricted due to harmful effects on humans and/or to the environment. Sustainable sanitation techniques for keeping overall quality and safety of harvested dates should be developed and implemented. The current work studied the effect of NaClO, UV-C, ozonated water and alkaline and neutral electrolyzed water (NEW) on natural infestation by Ectomyelois ceratoniae or moth of pyrale, and on overall quality of ‘Deglet Nour’ dates stored for 30 days at the commercially used temperature of 20 °C. As controls, untreated samples were used. The skin color, firmness, pH, titratable acidity, total soluble solids content, sugar content, total polyphenols, antioxidant activity, microbial counts, sensory quality and moth infestations were monitored. Phenolics content increased after shelf-life. As expected, all sanitizers lowered microbial counts and moth infestation. A dose of 6 kJ UV-C m⁻² was the most efficient treatment against yeast and molds (without differences with NaClO and O₃), and coliforms, maintaining overall quality of dates after shelf-life. UV-C and NEW (pH 7.2, ORP 814 mV, and 300 mg L⁻¹ of free chlorine) were the most effective against moth proliferation, and could be considered as promising useful tools for commercial disinfection of fresh dates and extending shelf-life. As far as we know, no other comparative studies on these postharvest sanitizers on dates have been reported.     

Volatile compounds,quality parameters and consumer acceptance of ‘Pink Lady®’ apples stored in different conditions

Standard quality parameters, consumer acceptance, and volatile compound emission of ‘Pink Lady^®’ apples (Malus × domestica Borkh.) were measured at harvest and after 14 and 25 weeks of cold storage in three different atmospheres. After storage, fruit were left to ripen for 1 and 7 days at 20 °C before instrumental and sensory measurements were performed. Data were subjected to principal component analysis (PCA) and partial least square regression (PLSR). PLSR results indicated that the parameters positively influencing acceptability were soluble solid content, titratable acidity, background colour, and emission of hexyl 2-methylbutanoate, hexyl hexanoate, hexyl propanoate, butyl 2-methylbutanoate, 2-methylbutyl acetate and butyl propanoate. Results of sensory analyses revealed the treatments considered in this work could be split into two levels of acceptability.     

Effect of prolonged cold storage on the sensory quality of peach and nectarine

To maintain peach and nectarine quality after harvest, low temperature storage is used. Low temperatures induce physiological disorders in peach, but the effect of cold storage on the sensory quality of the fruit before it is damaged by chilling injury syndrome remains unclear. To evaluate the cold storage effect on the sensory quality two peach cultivars (’Royal Glory’ and ‘Elegant Lady’) and two nectarines (’Ruby Diamond’ and ‘Venus’) were harvested at a standardized firmness level and subjected to quality evaluations and sensory analysis at harvest and after storage at 0 °C for 35 d. For both time points, a supplementary ripening followed such that homogeneous flesh firmness and suitability for consumption was achieved.The fruit segregation through the Durofel firmness (DF), evaluated using a non-destructively method (Durofel device), allowed the formation of a uniform group of fruit in terms of flesh firmness (FF), showing scores between 45.1 and 55.9 N. The average FF in fruit ripened immediately after harvest was 22.9 N and 25.6 N in fruit ripened after cold storage for 35 d.The “acceptability” of fruit is highly correlated with “aroma”, “sweetness”, “juiciness”, “texture” and “flavor”. Only the “acid taste” parameter had no significant correlation with “acceptability” or with the other parameters evaluated.It is possible to conclude that the sensory quality and acceptability of peach and nectarine are characteristic of each cultivar and change, depending on the time elapsed after harvest. In general, it was confirmed that nectarine cultivars have a more consistent quality than peach cultivars.     

NIR spectroscopy for the optimization of postharvest apple management

Apples can be stored for long time under controlled temperature and atmosphere conditions, and therefore, non-destructive and rapid tools are required to assess fruit quality and to monitor changes during the postharvest period. The aim of this study was to evaluate the feasibility of NIR spectroscopy to optimize postharvest apple management and to follow changes in fruit quality during storage. An FT-NIR system operating in diffuse reflectance in the range 12,500–3600 cm⁻¹ was used to evaluate the physico-chemical (dry matter, soluble solids, colour and firmness) and some nutraceutical characteristics (total phenolics, total flavonoids and antioxidant activity) of ‘Golden Delicious’ apples, which were stored for about six months at 1 °C in controlled atmosphere, over two subsequent years. Spectral data were elaborated by PLS regression and LDA classification techniques. Good correlation models between spectral data and chemical and physical parameters were obtained for soluble solids, a* colour coordinate and firmness (0.81 < R² < 0.90 in calibration and 0.79 < R² < 0.89 in cross validation). Even higher correlation values (0.89 < R² < 0.95 in calibration and 0.86 < R² < 0.92 in cross validation) were obtained for indexes correlated to the antioxidant capacity of apples. The classification technique Linear Discriminant Analysis was applied to spectral data, in order to discriminate apples on the basis of storage time. Average correct classification was higher than 93% in validation and close to 100% in calibration, indicating high potential of NIR spectroscopy for the estimation of storage time of apple lots.     

Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit

This article studies the efficacy of an edible coating based on Aloe vera gel at four different concentrations (0, 1, 5, 15% (v/v)) in maintaining the quality of fresh-cut kiwifruit. The kiwifruit slices were packaged under passive atmosphere and stored at 4 ± 1 °C. Quality attributes such as colour and texture (firmness and texture profile analysis), titratable acidity, total soluble solids, pectin content, microbial load and sensory parameters were evaluated during storage. In general, Aloe vera coating reduced respiration rates and microbial spoilage in sliced kiwifruit. After seven days of storage, the mesophilic load dropped by approximately one logarithmic unit for slices coated with 15% and 5% Aloe vera. Total pectin depolymerization was also lower in the treated samples and the texture of the uncoated samples deteriorated more rapidly than the treated slices during storage. Furthermore, due to the atmospheric composition and the microbial load, the quality of the control samples declined after six days of storage. Our results show that an Aloe vera coating improved the quality of stored kiwifruit slices. The best results obtained in the instrumental texture profile and in the preference panel test were with the 5% coating, indicating that this may be a healthy alternative coating for fresh-cut kiwifruit.     

Ripening and sensory analysis of Guatemalan-West Indian hybrid avocado following ethylene pretreatment and/or exposure to gaseous or aqueous 1-methylcyclopropene

Previous reports showed that both gaseous and aqueous 1-methylcyclopropene (1-MCP) delay ripening of avocado (Persea americana Mill.), but there are no reports of the influence of 1-MCP on its sensory attributes. The objective of this study was to evaluate the effects of ethylene pretreatment and/or exposure to gaseous or aqueous 1-MCP on fruit ripening and sensory attributes of ‘Booth 7’ avocado, a Guatemalan-West Indian hybrid. Separate experiments were conducted during two seasons (2008 and 2009) with fruit harvested at preclimacteric stage in October (early season) and in November (late season). Fruit from Season 1 were exposed to ethylene (4.07 μmol L⁻¹) for 12 h at 20 °C, and stored for more 12 h at 20 °C in an ethylene-free (ethylene, <0.1 μL L⁻¹) room prior to treatment with either aqueous (1.39 or 2.77 μmol L⁻¹ a.i.) or gaseous (3.15 or 6.31 nmol L⁻¹ a.i.) 1-MCP. Ripening was monitored and firmness, respiration, ethylene production and weight loss were measured. Texture profile analysis and sensory analysis were performed on ripe fruit only (firmness, 10–15 N). Fruit from Season 2 were not exposed to ethylene pretreatment but treated only with aqueous 1-MCP 24 h after harvest. Fruit were assessed exclusively for sensory analysis when ripe (firmness, 10–15 N). Treatment with either 1-MCP formulation effectively delayed ripening from 4 to 10 d for early-season fruit, and from 4 to 6 d for late-season fruit. Higher concentrations of 1-MCP of either formulation had the greatest effect on selected pulp textural parameters of early-season fruit; the gaseous formulation had greater effect on late-season fruit quality than the aqueous formulation. In general, sensory panelists ratings of overall liking were not affected by 1-MCP treatment. Both aqueous and gaseous 1-MCP formulations delayed ripening of the Guatemalan-West Indian ‘Booth 7’ avocado without significant loss in appearance or in sensory attributes and, therefore, could be considered for use as a postharvest treatment for this hybrid.     

Effect of sustained deficit irrigation on physicochemical properties,bioactive compounds and postharvest life of pomegranate fruit (cv. ‘Mollar de Elche’)

In this study, the influence of sustained deficit irrigation (SDI; 32% of reference evapotranspiration (ET₀)) on physicochemical and sensory quality and bioactive compounds of pomegranates stored for 30, 60 and 90 days in air at 5 °C + 4 days at 15 °C, at each storage period, was studied and compared to a control (100% ET₀). Fruit from SDI had higher peel redness and greater firmness, soluble solids contents, vitamin C (27%), phloretin (98%) and protocatechuic acid (10%) levels, and total antioxidant capacity (TAC) (46%) than the control. Cold storage and shelf-life did not induce significant changes in soluble solids, pH, titratable acidity, and chroma and Hue. SDI fruit had retarded development of chilling injury (CI) symptoms, which appeared after 60 days of storage in comparison to 30 days in the controls. Anthocyanins, catechin, phloretin and protocatechuic, caffeic, p-coumaric and caffeic acids contents had greater increases in SDI fruit than in controls throughout the postharvest life. TAC was significantly (P < 0.05) correlated to anthocyanins, gallic acid and total vitamin C contents. Generally, after long term storage, the fruit grown under SDI showed higher sensory and nutritional quality, more health attributes and a longer shelf-life (up to 90 days at 5 °C + 4 at 15 °C) than fruit irrigated at 100% ET₀.     

Physicochemical measurements in ‘Mondial Gala®’ apples stored at different atmospheres: Influence on consumer acceptability

Standard quality parameters, consumer acceptability, emission of volatile compounds and ethylene production of ‘Mondial Gala^®’ apples (Malus × domestica Borkh.) were determined in relation to storage atmosphere, storage period and shelf-life period. Fruit were harvested at the commercial date and stored in AIR (21 kPa O₂:0.03 kPa CO₂) or under three different controlled atmospheres (CAs): LO (2 kPa O₂:2 kPa CO₂), ULO1 (1 kPa O₂:1 kPa CO₂), or ULO2 (1 kPa O₂:2 kPa CO₂). Fruit samples were analysed after 12 and 26 weeks of storage plus 1 or 7 d at 20 °C.Apples stored in CA maintained better standard quality parameters than AIR-stored fruit. The volatile compounds that contributed most to the characteristic aroma of ‘Mondial Gala^®’ apples after storage were butyl, hexyl and 2-methylbutyl acetate, hexyl propanoate, ethyl butanoate, ethyl hexanoate, ethyl, butyl and hexyl 2-methylbutanoate. Data obtained from fruit analysis were subjected to principal component analysis (PCA). The apples most accepted by consumers showed the highest emission of ethyl 2-methylbutanoate, ethyl hexanoate, tert-butyl propanoate and ethyl acetate, in addition to the highest titratable acidity and firmness values.     

Data fusion of spectral,thermal and canopy height parameters for improved yield prediction of drought stressed spring barley

Yield modelling based on visible and near infrared spectral information is extensively used in proximal and remote sensing for yield prediction of crops. Distance and thermal information contain independent information on canopy growth, plant structure and the physiological status. In a four-years′ study hyperspectral, distance and thermal high-throughput measurements were obtained from different sets of drought stressed spring barley cultivars. All possible binary, normalized spectral indices as well as thirteen spectral indices found by others to be related to biomass, tissue chlorophyll content, water status or chlorophyll fluorescence were calculated from hyperspectral data and tested for their correlation with grain yield. Data were analysed by multiple linear regression and partial least square regression models, that were calibrated and cross-validated for yield prediction. Overall partial least square models improved yield prediction (R² = 0.57; RMSEC = 0.63) compared to multiple linear regression models (R² = 0.46; RMSEC = 0.74) in the model calibration. In cross-validation, both methods yielded similar results (PLSR: R² = 0.41, RMSEV = 0.74; MLR: R² = 0.40, RMSEV = 0.78). The spectral indices R₇₈₀/R₅₅₀, R₇₆₀/R₇₃₀, R₇₈₀/R₇₀₀, the spectral water index R₉₀₀/R₉₇₀ and laser and ultrasonic distance parameters contributed favourably to grain yield prediction, whereas the thermal based crop water stress index and the red edge inflection point contributed little to the improvement of yield models. Using only more uniform modern cultivars decreased the model performance compared to calibrations done with a set of more diverse cultivars. The partial least square models based on data fusion improved yield prediction (R² = 0.62; RMSEC = 0.59) compared to the partial least square models based only on hyperspectral data (R² = 0.48; RMSEC = 0.69) in the model calibration. This improvement was confirmed by cross-validation (data fusion: R² = 0.39, RMSEV = 0.76; hyperspectral data only: R² = 0.32, RMSEV = 0.79). Thus, a combination of spectral multiband and distance sensing improved the performance in yield prediction compared to using only hyperspectral sensing.     

Sensory and analytical characteristics of a novel hybrid muskmelon fruit intended for the fresh-cut industry

A novel hybrid muskmelon has been bred specifically for use by the fresh-cut industry in winter. Quality characteristics of fresh-cut pieces from the hybrid were compared to those of its inbred parental lines and to those of a commercial netted muskmelon (cantaloupe) and a non-netted muskmelon (honeydew) fruit available in winter. Pieces from hybrid and female line fruit had higher soluble solids content (SSC) and firmness, and lower aromatic volatile concentrations compared to those from the male line fruit. Pieces from hybrid fruit also had higher SSC (>3%) and were firmer (>5 N) than commercial fruit available during the winter, and had twice the aromatic volatile concentration of commercial honeydew and a more intense orange hue than commercial muskmelon. Consumers rated the flavor, texture, sweetness and overall eating quality of the hybrid higher than its inbred parents and winter-available honeydew and as well as or better than winter-available muskmelon. Hybrid fruit stored 5 weeks at 1 °C under modified atmospheric conditions, then fresh-cut and stored 14 d in air at 5 °C maintained good quality (firmness = 51 N, SSC > 12%, β-carotene and ascorbic acid concentrations = 18 and 182 mg kg^?1, respectively), and showed no signs of tissue translucency or surface pitting despite microbial populations >11 log₁₀ kg^?1. The results indicate that the novel hybrid muskmelon is a promising new melon type for fresh-cut processing and marketing, at least during the winter season.     

Postharvest UV-B irradiation maintains sensory qualities and enhances antioxidant capacity in tomato fruit during storage

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.