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Investigation of UV-A light irradiation on tomato fruit injury during storage.

Chamorn Maneerat1, Yasuyoshi Hayata, Norio Muto

  • 1School of Bioresources, Hiroshima Prefectural University, Shobara city, Hiroshima, Japan 727-0023.

Journal of Food Protection
|November 25, 2003
PubMed
Summary
This summary is machine-generated.

UV-A light irradiation during storage did not harm tomato fruit. Tomatoes ripened normally, showing no increased temperature, discoloration, or physiological disorders, suggesting UV-A does not induce oxidative stress.

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Area of Science:

  • Plant Science
  • Horticulture
  • Food Science

Background:

  • Tomato fruit quality can be affected by storage conditions.
  • Understanding the impact of light irradiation on fruit physiology is crucial for postharvest management.

Purpose of the Study:

  • To evaluate the effects of UV-A light irradiation during storage on tomato fruit injury.
  • To assess physiological disorders, ripening, temperature, and antioxidant activity in UV-A treated tomatoes.

Main Methods:

  • Mature green tomatoes (cv. House Momotaro) were stored at 25°C and exposed to UV-A light at doses of 0.02, 0.5, and 2 mW/cm².
  • Evaluated parameters included physiological disorders, ripening progression, superoxide dismutase (SOD) activity, and fruit temperature changes.

Main Results:

  • All tomatoes, regardless of UV-A exposure, ripened to a full red color within two weeks.
  • UV-A irradiation did not cause discoloration, physiological disorders (e.g., dull skin blemish, pitting), or increased fruit temperature.
  • Superoxide dismutase (SOD) activity in UV-A irradiated fruit was not significantly different from control fruit stored in darkness.

Conclusions:

  • UV-A light irradiation during storage does not negatively impact tomato fruit ripening or quality.
  • The findings suggest that UV-A light may not induce reactive oxygen species in tomato fruit under the tested conditions.