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Title: A comparison of low intensity UV-C and high intensity pulsed polychromatic sources as elicitors of hormesis in tomato fruit
Authors: Scott, George
Rupar, M.
Fletcher, A.G.D.
Dickinson, M.
Shama, Gilbert
Keywords: UV-C hormesis
Solanum lycopersicum
Intense pulsed light
Induced resistance
Delayed ripening
Polychromatic light
Issue Date: 2017
Publisher: © Elsevier
Citation: SCOTT, G. ... et al, 2017. A comparison of low intensity UV-C and high intensity pulsed polychromatic sources as elicitors of hormesis in tomato fruit. Postharvest Biology and Technology, 125, pp. 52-58.
Abstract: Post-harvest hormetic treatment of mature green tomato fruit (Solanum lycopersicum cv. Mecano) with high intensity pulsed polychromatic light (HIPPL) significantly delayed ripening to levels comparable to those achieved using a conventional low intensity UV-C (LIUV) source. A 16 pulse HIPPL treatment reduced the ΔTCI (tomato colour index) by 50.1 % whilst treatment with a LIUV source led to a reduction of 43.1 %. Moreover, the 16 pulse treatment also induced disease resistance in the fruit to Botrytis cinerea with a 41.7 % reduction in disease progression compared to a 38.1 % reduction for the LIUV source. A single 16 pulse HIPPL treatment was found to significantly reduce disease progression on both mature green and ripe fruit with a 28.5 % reduction on ripe fruit in comparison to 13.4 % for the LIUV treatment. It is shown here that delayed ripening and disease resistance are local responses in side treated tomato fruit for both LIUV and HIPPL treatments. Finally, utilising a 16 pulse HIPPL treatment would reduce treatment times from 370 s for LIUV sources to 10 s per fruit - a 97.3 % reduction.
Description: This paper was published in the journal Postharvest Biology and Technology and the definitive published version is available at http://dx.doi.org/10.1016/j.postharvbio.2016.10.012.
Sponsor: The study was financed by the Agriculture and Horticulture Development Board’s Horticulture Department (AHDB Horticulture) Project Code- PE 023 and Loughborough University. Tomato fruit were provided by APS Salads (UK) to whom thanks are extended.
Version: Accepted for publication
DOI: 10.1016/j.postharvbio.2016.10.012
URI: https://dspace.lboro.ac.uk/2134/23071
Publisher Link: http://dx.doi.org/10.1016/j.postharvbio.2016.10.012
ISSN: 0925-5214
Appears in Collections:Published Articles (Chemical Engineering)

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