Abstract
Tomato is one of the most important horticultural crops that is corruptible and susceptible to microbial contamination. In this study, the effect of UV-C at five different irradiation intensities (0, 3, 6, 9 and 12 kJ/m 2 ) on rot control and postharvest quality of greenhouse tomato was investigated. Tomato (cv. Newton) fruits were harvested from a commercial greenhouse at vine-ripe stage and after treatment, were stored at 10 C and relative humidity of 85-90%. Qualitative characteristics of the fruits such as decay rate, firmness, vitamin C, total soluble solids, titratable acidity, ripening index, weight loss and color (L*, a*, b*, Hue and Chroma) were evaluated after 7, 14, 21 and 28 days of cold storage. Results showed that vitamin C, firmness and color values were decreased; while weight loss percentage and decay rate were increased during the storage period. UV-C treatments did not have significant effect on traits of color, ripening index, weight loss percentage, firmness and pH. But the fruits treated with UV-C at 6 kJ/m 2 dose had low decay rate as compared to control. The highest vitamin C content was obtained in treated fruits with 12 kJ/m 2 of UV-C on twenty-first day of storage. Total soluble solids and titratable acidity were decreased in high doses of UV-C treatment. According to the results, it can be concluded that UV-C treatment of tomato fruits at vine-ripe stage, at its optimal doses, can reduce fruit decay and maintain or increase its antioxidant capacity, including vitamin C.
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Claims 8
Claim · model-written summary
Vitamin C, firmness and color values of greenhouse tomato fruit decreased during cold storage.
- Taxon
- Tomato
Solanum lycopersicume0 - Material
- cv. Newtone0
- Organ / stage
- vine-ripe stagee0
- Outcome
- vitamin C, firmness and color valuese1
- Direction
- decreasede1
- Setting
- commercial greenhousee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato (cv. Newton) fruits were harvested from a commercial greenhouse at vine-ripe stage”
e1“vitamin C, firmness and color values were decreased”
Claim · model-written summary
Weight loss percentage and decay rate of greenhouse tomato fruit increased during cold storage.
- Taxon
- TomatoSolanum lycopersicume0
- Material
- cv. Newtone0
- Organ / stage
- vine-ripe stagee0
- Outcome
- weight loss percentage and decay ratee2
- Direction
- increasede2
- Setting
- commercial greenhousee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato (cv. Newton) fruits were harvested from a commercial greenhouse at vine-ripe stage”
e2“weight loss percentage and decay rate were increased”
Claim · model-written summary
UV-C treatments had no significant effect on color and ripening index of tomato fruit.
- Taxon
- TomatoSolanum lycopersicume0
- Material
- cv. Newtone0
- Organ / stage
- vine-ripe stagee0
- Treatment
- UV-C treatmentse3
- Outcome
- color, ripening indexe3
- Direction
- no_changeinferrede3
- Setting
- commercial greenhousee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato (cv. Newton) fruits were harvested from a commercial greenhouse at vine-ripe stage”
e3“UV-C treatments did not have significant effect on traits of color, ripening index, weight loss percentage, firmness and pH”
Claim · model-written summary
UV-C treatments had no significant effect on weight loss percentage, firmness and pH of tomato fruit.
- Taxon
- TomatoSolanum lycopersicume0
- Material
- cv. Newtone0
- Organ / stage
- vine-ripe stagee0
- Treatment
- UV-C treatmentse3
- Outcome
- weight loss percentage, firmness and pHe3
- Direction
- no_changeinferrede3
- Setting
- commercial greenhousee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato (cv. Newton) fruits were harvested from a commercial greenhouse at vine-ripe stage”
e3“UV-C treatments did not have significant effect on traits of color, ripening index, weight loss percentage, firmness and pH”
Claim · model-written summary
Tomato fruit treated with UV-C at 6 kJ/m2 had lower decay rate than control.
- Taxon
- TomatoSolanum lycopersicume0
- Material
- cv. Newtone0
- Organ / stage
- vine-ripe stagee0
- Treatment
- UV-C at 6 kJ/m 2 dosee4
- Outcome
- decay ratee4
- Direction
- lowe4
- Comparator
- controle4
- Setting
- commercial greenhousee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato (cv. Newton) fruits were harvested from a commercial greenhouse at vine-ripe stage”
e4“the fruits treated with UV-C at 6 kJ/m 2 dose had low decay rate as compared to control”
Claim · model-written summary
The highest vitamin C content of tomato fruit was obtained with 12 kJ/m2 UV-C on day 21 of storage.
- Taxon
- TomatoSolanum lycopersicume0
- Material
- cv. Newtone0
- Organ / stage
- vine-ripe stagee0
- Treatment
- 12 kJ/m 2 of UV-Ce5
- Outcome
- vitamin C contente5
- Direction
- higheste5
- Setting
- commercial greenhousee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato (cv. Newton) fruits were harvested from a commercial greenhouse at vine-ripe stage”
e5“The highest vitamin C content was obtained in treated fruits with 12 kJ/m 2 of UV-C on twenty-first day of storage”
Claim · model-written summary
Total soluble solids and titratable acidity of tomato fruit decreased at high doses of UV-C.
- Taxon
- TomatoSolanum lycopersicume0
- Material
- cv. Newtone0
- Organ / stage
- vine-ripe stagee0
- Treatment
- high doses of UV-C treatmente6
- Outcome
- Total soluble solids and titratable aciditye6
- Direction
- decreasede6
- Setting
- commercial greenhousee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato (cv. Newton) fruits were harvested from a commercial greenhouse at vine-ripe stage”
e6“Total soluble solids and titratable acidity were decreased in high doses of UV-C treatment”
Claim · model-written summary
The authors conclude that UV-C treatment of tomato fruit at vine-ripe stage and optimal doses can reduce fruit decay and maintain or increase antioxidant capacity.
- Taxon
- tomatoSolanum lycopersicume7
- Organ / stage
- vine-ripe stagee7
- Treatment
- UV-C treatmente7
- Outcome
- fruit decay and maintain or increase its antioxidant capacitye7
- Direction
- reducee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“UV-C treatment of tomato fruits at vine-ripe stage, at its optimal doses, can reduce fruit decay and maintain or increase its antioxidant capacity, including vitamin C”
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See all 19 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.