Abstract
The feasibility to restrain citrus green mould (Penicillium digitatum Sacc.) during storage, by means of induced natural resistance, was investigated following combined heat and ultravioLet light C (254 nm, UV-C) treatments. Heat treatment (HT) was performed by keeping Citrus fruits in a humid saturated room at 36 degrees C for 36 h while, the UV-C light treatment (254 nm) was carried out by illuminating the fruits with 3 or 6 kJm(-2). Physical treatments were sequential and reversely applied to un-inoculated or to 24 h-old inoculated lemons or oranges. Then, fruits were stored for 30 days at 8 or 5 degrees C with 95% relative humidity (RH) followed by a 6 day simulated marketing period at 20 degrees C and 75% RH. Constitutive (cuticle and epicuticular wax) and induced resistance (scoparone biosynthesis) were monitored and the variation in natural resistance was correlated to the decay development. HT influenced positively the constitutive factors of resistance by reducing or delaying cuticular cracking and by remodelling the epicuticular wax layer. Following HT the synthesis of scoparone took place only in the albedo of wounds and was greater when fruits were inoculated. Following UV-C illumination, scoparone accumulated rapidly in the outer rind (flavedo) but, particularly with 6 kJm(-2), favoured cuticular fracturing during storage. Sequential treatments resulted significantly more effective in controlling decay on either, inoculated and non inoculated fruit. The best control of green mould during storage of lemons and oranges was obtained when HT preceded 6 kJm(-2) UV-C illumination with 52 and 45% reduction of natural decay in fruit stored at 8 degrees C compared to the control, respectively.
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Claims 8
Claim · model-written summary
Heat treatment reduced or delayed cuticular cracking.
Not reportedTaxonComparator
Verbatim
e0“HT influenced positively the constitutive factors of resistance by reducing or delaying cuticular cracking”
Claim · model-written summary
Heat treatment remodelled the epicuticular wax layer.
Not reportedTaxonComparator
Verbatim
e0“HT influenced positively the constitutive factors of resistance by reducing or delaying cuticular cracking and by remodelling the epicuticular wax layer.”
Claim · model-written summary
Following heat treatment, scoparone synthesis occurred only in wound albedo and was greater in inoculated fruit.
Not reportedTaxon
Verbatim
e0“Following HT the synthesis of scoparone took place only in the albedo of wounds and was greater when fruits were inoculated.”
Claim · model-written summary
UV-C illumination rapidly increased scoparone in the flavedo.
- Organ / stage
- outer rind (flavedo)e0
- Treatment
- UV-C illuminatione0
- Outcome
- scoparonee0
- Direction
- accumulated rapidlye0
Not reportedTaxonComparator
Verbatim
e0“Following UV-C illumination, scoparone accumulated rapidly in the outer rind (flavedo)”
Claim · model-written summary
UV-C, particularly at 6 kJm(-2), favoured cuticular fracturing during storage.
Not reportedTaxonComparator
Verbatim
e0“particularly with 6 kJm(-2), favoured cuticular fracturing during storage.”
Claim · model-written summary
Sequential treatments controlled decay more effectively in inoculated and noninoculated fruit.
Not reportedTaxonComparator
Verbatim
e0“Sequential treatments resulted significantly more effective in controlling decay on either, inoculated and non inoculated fruit.”
Claim · model-written summary
Heat followed by 6 kJm(-2) UV-C reduced natural decay in stored lemons by 52% versus control.
- Taxon
- lemons
Citrus ×limone0 - Treatment
- HT preceded 6 kJm(-2) UV-C illuminatione0
- Outcome
- natural decaye0
- Direction
- reductione0
- Value
- 52e0
- Comparator
- controle0
- Setting
- 8 degrees Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The best control of green mould during storage of lemons and oranges was obtained when HT preceded 6 kJm(-2) UV-C illumination with 52 and 45% reduction of natural decay in fruit stored at 8 degrees C compared to the control, respectively.”
Claim · model-written summary
Heat followed by 6 kJm(-2) UV-C reduced natural decay in stored oranges by 45% versus control.
Verbatim
e0“The best control of green mould during storage of lemons and oranges was obtained when HT preceded 6 kJm(-2) UV-C illumination with 52 and 45% reduction of natural decay in fruit stored at 8 degrees C compared to the control, respectively.”
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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.