Investigation of UV-A light irradiation on tomato fruit injury during storage.
We investigated the effect of UV-A light (wavelength 315 to 400 nm) irradiation during storage on tomato fruit injury. Mature green tomato fruit (cv. House Momotaro) were exposed to UV-A at doses of 0.02, 0.5, and 2 mW x cm(-2) throughout storage at 25 degrees C. The physiological disorders, fruit ripening, superoxide dismutase (SOD) activity, and increases in fruit temperature were evaluated. All UV-A-irradiated and nonirradiated tomatoes developed a full red color at the same time (2 weeks). Irradiated fruit ripened normally, and exposure of tomato fruits to UV-A did not lead to the discoloration of ripe tomato fruit at any dosage. The fruit temperature did not increase in response to various UV-A light doses and exposure times, and none of the UV-irradiated fruits showed physiological disorders (dull skin blemish, pitting). The SOD activity of UV-A-irradiated fruit exposed to the various UV-A doses did not significantly (P = 0.05) differ from that of fruit stored in dark conditions. The SOD results imply that UV-A light might not induce reactive oxygen species in UV-A-irradiated fruit.
Maneerat
Chamorn
C
School of Bioresources, Hiroshima Prefectural University, Shobara city, Hiroshima, Japan 727-0023.
Hayata
Yasuyoshi
Y
Muto
Norio
N
Kuroyanagi
Masanori
M
D004307:Dose-Response Relationship, Radiation; D005030:Ethylenes / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D005514:Food Irradiation / Q000009:adverse effects; D005519:Food Preservation / Q000379:methods*; D018551:Solanum lycopersicum / Q000201:enzymology / Q000528:radiation effects* / Q000592:standards; D010858:Pigmentation / Q000528:radiation effects; D013482:Superoxide Dismutase / Q000378:metabolism / Q000528:radiation effects; D013997:Time Factors; D014466:Ultraviolet Rays
D005030:Ethylenes; C036216:ethylene; D013482:Superoxide Dismutase