THE EFFECT OF ULTRAVIOLET LIGHT-C ON STORAGE ROTS AND RIPENING OF TOMATOES

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  • 1 Dept. Plant & Soil Science Tuskegee Univ. Tuskegee Inst. AL. 36088
  • | 2 USDA/ARS Appalachian Fruit Research Station, Kearneysville, WV. 25430
  • | 3 USDA/ARS Southeastern Fruits and Tree Nut Research Laboratory, Byron, GA. 31008
  • | 4 ARO Volcani Center, Bet Dagan, Israel

The application of low hormetic low-dose ultraviolet light (WV-C, 254 nm) on fruits and vegetables to stimulate beneficial responses is a new method for controlling storage rots and extending the shelf-life of fruits and vegetables. The present study was aimed at treating tomatoes (lycopersicon esculentum) with different UV-C dosages (1.3 to 40 KJ/m2) to induce resistance to black mold (Alternaria alternata), gray mold (Boytris cinerea), and Rhizopus soft rot (Rhizopus stolonifer). Thesediseases were effectively reduced when tomatoes were artificially inoculated following UV-C irradiation UV-C treated tomatoes were firmer in texture and less red in color than the control tomatoes, indicating a delay in ripening. Slower ripening and resistsace to storage rots of tomatoes are probably related. The positive effect of UVC on tomatoes decreased as treatments were performed at stages of increased ripeness.

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