Application of Ultraviolet-C Light on Storage Rots and Ripening of Tomatoes

Area of Science:

• Horticulture
• Plant Pathology
• Food Science

Background:

• Extending the shelf-life of fruits and vegetables is crucial for reducing post-harvest losses.
• Ultraviolet-C (UV-C) irradiation is an emerging technology for food preservation.
• UV-C hormesis can stimulate beneficial responses in produce, enhancing natural defenses.

Purpose of the Study:

• To investigate the efficacy of UV-C irradiation in controlling storage rots in tomatoes.
• To assess the impact of UV-C treatment on tomato ripening and texture.
• To determine the relationship between UV-C dosage, ripeness stage, and treatment effectiveness.

Main Methods:

• Tomatoes (Lycopersicon esculentum) were treated with varying UV-C dosages (1.3–40 KJ/m²).
• Treated and control tomatoes were inoculated with common storage pathogens: Alternaria alternata, Botrytis cinerea, and Rhizopus stolonifer.
• Physical properties (firmness, color) and disease incidence were evaluated.

Main Results:

• UV-C irradiation significantly reduced the incidence of black mold, gray mold, and Rhizopus soft rot.
• Tomatoes treated with UV-C exhibited increased firmness and reduced redness, indicating delayed ripening.
• The positive effects of UV-C treatment were more pronounced when applied to less ripe tomatoes.

Conclusions:

• UV-C irradiation is an effective method for enhancing tomato resistance to post-harvest diseases.
• UV-C treatment can delay tomato ripening, contributing to extended shelf-life.
• Optimal UV-C application for preserving tomato quality is dependent on the fruit's ripeness stage.