Abstract
ABSTRACT We investigated the effect of pre‐storage exposure to shortwave ultra‐violet (UV‐C) light on the decay and quality of fresh strawberries. Fresh strawberries (cv. Kent, 25% to 50% red) were exposed to UV‐C at doses of 0.25 and 1.0 kJ/m 2 and stored at 4 °C or 13 °C. UV treatment controlled the decay caused by Botrytis cinerea at both temperatures and extended the shelf‐life of the fruits by 4 to 5 d. UV‐treated fruits had a lower respiration rate, higher titratable acidity and anthocyanin content, and were firmer than the untreated fruits. The percentage of free sugars increased faster in UV‐treated fruits at the beginning of the storage period. A lower electrical conductivity in fruits treated with 0.25 kJ/m 2 suggests a slower rate of senescence compared to the control. A higher electrical conductivity observed with 1.0 kJ/m 2 suggests damage to the fruits. Overall, UV treatment at 0.25 kJ/m 2 appears to slow down the ripening and senescence of strawberry fruits stored at 4 °C.
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Claims 9
Claim · model-written summary
UV-C controlled Botrytis cinerea decay at both storage temperatures.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- UV treatmente0
- Interactor
- Botrytis cinerea
Botrytis cinereae0pathogen - Outcome
- decay caused by Botrytis cinereae0
- Direction
- controllede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“UV treatment controlled the decay caused by Botrytis cinerea at both temperatures”
t0“Strawberries”
Claim · model-written summary
UV-C extended fruit shelf life by 4 to 5 d.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- UV treatmente0
- Outcome
- shelf‐life of the fruitse0
- Direction
- extendede0
- Value
- 4 to 5 de0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“UV treatment controlled the decay caused by Botrytis cinerea at both temperatures and extended the shelf‐life of the fruits by 4 to 5 d.”
t0“Strawberries”
Claim · model-written summary
UV-treated fruit had lower respiration than untreated fruit.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- UV‐treatede0
- Outcome
- respiration ratee0
- Direction
- lowere0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“UV‐treated fruits had a lower respiration rate, higher titratable acidity and anthocyanin content, and were firmer than the untreated fruits.”
t0“Strawberries”
Claim · model-written summary
UV-treated fruit had higher acidity and anthocyanin content.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- UV‐treatede0
- Outcome
- titratable acidity and anthocyanin contente0
- Direction
- highere0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“UV‐treated fruits had a lower respiration rate, higher titratable acidity and anthocyanin content, and were firmer than the untreated fruits.”
t0“Strawberries”
Claim · model-written summary
UV-treated fruit were firmer than untreated fruit.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- UV‐treatede0
- Outcome
- firmere0
- Direction
- firmere0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“UV‐treated fruits had a lower respiration rate, higher titratable acidity and anthocyanin content, and were firmer than the untreated fruits.”
t0“Strawberries”
Claim · model-written summary
Free sugars rose faster in UV-treated fruit early in storage.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- UV‐treatede0
- Outcome
- percentage of free sugarse0
- Direction
- increased fastere0
- Qualifier
- beginning of the storage periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The percentage of free sugars increased faster in UV‐treated fruits at the beginning of the storage period.”
t0“Strawberries”
Claim · model-written summary
A 0.25 kJ/m 2 dose lowered fruit electrical conductivity versus control.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- 0.25 kJ/m 2e0
- Outcome
- electrical conductivitye0
- Direction
- lowere0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A lower electrical conductivity in fruits treated with 0.25 kJ/m 2 suggests a slower rate of senescence compared to the control.”
t0“Strawberries”
Claim · model-written summary
A 1.0 kJ/m 2 dose raised fruit electrical conductivity, suggesting damage.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- 1.0 kJ/m 2e0
- Outcome
- electrical conductivitye0
- Direction
- highere0
- Qualifier
- damage to the fruitse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A higher electrical conductivity observed with 1.0 kJ/m 2 suggests damage to the fruits.”
t0“Strawberries”
Claim · model-written summary
Authors infer 0.25 kJ/m 2 UV slows strawberry ripening and senescence at 4 °C.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- UV treatment at 0.25 kJ/m 2e0
- Outcome
- ripening and senescence of strawberry fruitse0
- Setting
- 4 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“UV treatment at 0.25 kJ/m 2 appears to slow down the ripening and senescence of strawberry fruits stored at 4 °C.”
The same questions in other papers
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uv · Botrytis cinerea · Fragaria x ananassa (strawberry)Positive and negative results
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See all 15 papers →uv · quality: sugar starch · Fragaria x ananassa (strawberry)Results agree
4 papers in the same direction as this paper
- positive
- positive
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See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.