Effects of UV-C Treatment on Green Mold Rot (Penicillium digitatum) and Physico- Chemical Properties of Post-Harvest Strawberry Using UV-C Conveyer Machine

Passakorn Kingwascharapong, Yuki Iida, Fumina Tanaka, Fumihiko Tanaka

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

We investigated the effects of Ultraviolet-C (UV-C) treatment on inactivation of green mold rot (Penicillium digitatum) and physico-chemical properties of strawberry fruit. Although, there was no significant difference (P=0.05) in weight loss for all samples after immediately UV-C treatment, however, the loss dramatically increased during storage (P<0.05). During storage, inoculated strawberry treated with UV-C (1 and 6 min) showed the better inactivation effect as evidenced by lower decay and number of microorganism than control sample; however, UV-C treatment for 6 min caused quality damage. This result agreed with browning calyx shriveling and drying of the strawberry simultaneously with firmness decreasing. Thus, the low UV-C treatment (1 min) was recommended to use as a postharvest mild treatment.

Original languageEnglish
Pages (from-to)301-307
Number of pages7
JournalJournal of the Faculty of Agriculture, Kyushu University
Volume64
Issue number2
DOIs
Publication statusPublished - 2019

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Agronomy and Crop Science

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