THE EFFECT OF ULTRAVIOLET IRRADIATION ON SHELF-LIFE AND RIPENING OF PEACHES AND APPLES |
| |
| Authors: | J. Y. LU C. STEVENS V. A. KHAN M. KABWE C. L. WILSON |
| |
| Affiliation: | George Washington Carver Agricultural Experiment Station Tuskegee University Tuskegee, AL 36088;USDA/ARS, North Atlantic Area Appalachian Fruit Experiment Station Kearneyville, WV 25430 |
| |
| Abstract: | “Loring” and “Elberta” peaches and “Golden Delicious” apples were irradiated with UV (254nm) to doses of 0.84 × 104 to 40 × 104 erg/mm2 then stored. “Loring” were stored 10 days and “Elberta” 20 days at 12°C. “Golden Delicious” were stored 30 days at 20–25°C in a dark room. Fruit were examined and differences in percentage rot and in physical-chemical properties determined. Percentage rot decreased with increasing UV dose. Fruit were firmer, pH and soluble solids lower and acidity higher for UV-treated than for nontreated peaches; pH was lower and acidity and ascorbic acid higher in UV treated than in nontreated apples. Percentage weight loss was less for UV-treated apples. The results indicated that UV treatment not only reduced storage rots but also delayed ripening of peaches and apples. |
| |
| Keywords: | |
|
