UV-B irradiation retards chlorophyll degradation in lime (Citrus latifolia Tan.) fruit |
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| Authors: | Varit Srilaong Sukanya Aiamla-or Alisa Soontornwat Masayoshi Shigyo Naoki Yamauchi |
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| Affiliation: | 1. Instituto Superior de Investigaciones Biológicas (INSIBIO), CONICET-UNT, and Instituto de Química Biológica “Dr. Bernabé Bloj”, Facultad de Bioquímica, Química y Farmacia, UNT, Chacabuco 461, T4000ILI, San Miguel de Tucumán, Tucumán, Argentina;2. Cátedra de Fisiología Vegetal-Facultad de Agronomía y Zootecnia, UNT, Florentino Ameghino s/n, T4105, El Manantial, Lules, Tucumán, Argentina;3. Cátedra de Anatomía Vegetal-Facultad de Ciencias Naturales e IML, UNT and Instituto de Morfología Vegetal, Fundación Miguel Lillo, Miguel Lillo 205, T4000ILI San Miguel de Tucumán, Tucumán, Argentina;4. Laboratorio de Desarrollo e Investigación, SA San Miguel, Lavalle 4001, T4000BAB San Miguel de Tucumán, Argentina;5. Cátedra de Fisiología Vegetal-Facultad de Ciencias Naturales e IML, UNT, Miguel Lillo 205, T4000ILI San Miguel de Tucumán, Tucumán, Argentina |
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| Abstract: | Peel yellowing is a major postharvest problem of lime fruit. Research was conducted to control peel yellowing by UV-B irradiation. Mature green lime fruit were irradiated with UV-B doses at 0 (control), 8.8, and 13.2 kJ m?2 and then stored at 25 °C in darkness. UV-B treatment at 8.8 kJ m?2 efficiently delayed the decrease of chlorophyll content. A high level of chlorophyllide a accumulated in mature green fruit and then gradually decreased with the progress of peel yellowing. The chlorophyllide a level was higher in 8.8 kJ m?2 UV-B-treated fruit than it was in the controls. The pheophorbide a level declined in lime fruit treated with 8.8 kJ m?2 UV-B, especially during the development of yellowing. In addition, the pheophytin a level increased by 8.8 kJ m?2 UV-B treatment at the late period of storage. We concluded that UV-B treatment effectively suppressed chlorophyll degradation in mature green lime during storage, which suggests that UV-B irradiation is a usable method for prolonging the postharvest life of lime fruit. |
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