Articles
EFFECT OF UV-B IRRADIATION ON CHLOROPHYLL DEGRADATION AND POSTHARVEST PHYSIOLOGY IN STORED LIME (CITRUS LATIFOLIA TAN.) FRUIT
Article number
945_12
Pages
105 – 111
Language
English
Abstract
UV-B irradiation was applied to lime fruit to investigate its effect on chlorophyll degradation and chlorophyll-degrading enzyme activities in stored limes.
Lime fruits at the green mature stage were irradiated with UV-B at the dose of 0 (control) and 19.0 kJ m-2. Then, the treated fruits were stored at 25°C in a relative humidity (RH) of 85-90%. UV-B treatment efficiently delayed the decrease of the hue angle value and the contents of chlorophylls a and b. In treated fruits, chlorophyllase, chlorophyll-degrading peroxidase and pheophytinase activities as well as the Mg-dechelation were suppressed.
Moreover, the weight loss and the opening of stomata were reduced by UV-B treatment.
We concluded that UV-B treatment effectively suppressed chlorophyll degradation in mature green lime during storage, suggesting that this effect could be due to the suppression of chlorophyll-degrading enzyme activities.
Lime fruits at the green mature stage were irradiated with UV-B at the dose of 0 (control) and 19.0 kJ m-2. Then, the treated fruits were stored at 25°C in a relative humidity (RH) of 85-90%. UV-B treatment efficiently delayed the decrease of the hue angle value and the contents of chlorophylls a and b. In treated fruits, chlorophyllase, chlorophyll-degrading peroxidase and pheophytinase activities as well as the Mg-dechelation were suppressed.
Moreover, the weight loss and the opening of stomata were reduced by UV-B treatment.
We concluded that UV-B treatment effectively suppressed chlorophyll degradation in mature green lime during storage, suggesting that this effect could be due to the suppression of chlorophyll-degrading enzyme activities.
Authors
S. Kaewsuksaeng, S. Aiamla-or, M. Shigyo, N. Yamauchi
Keywords
lime, UV-B, chlorophyll degradation
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