- 著者
- Ittetsu Yamaga Atsushi Ikegaya Shigekazu Nakamura Shigehiro Yamazaki Teruko Nakajima
- 出版者
- The Japanese Society for Horticultural Science
- 雑誌
- The Horticulture Journal (ISSN:21890102)
- 巻号頁・発行日
- pp.UTD-261, (Released:2021-04-21)
- 被引用文献数
- 1
To prevent the decay of satsuma mandarin fruit during the distribution process, we investigated the effect of ultraviolet-C (UV-C) irradiation and temperature treatment (TT) on scoparone (a phytoalexin) production in fruits. To this end, the fruits were maintained at 20°C for 24 h following irradiation, and then the scoparone content was measured after export to Singapore by sea freight or after domestic storage. The scoparone content in the flavedo of TT fruits significantly increased for 24 h after UV-C irradiation, compared with that in the flavedo of non-TT fruits. In fruits exported in reefer containers (0°C), the scoparone content in the TT fruits was 59.1 μg·g−1FW, whereas that in non-TT fruits was 15.1 μg·g−1FW. The domestically stored fruits showed similar trends to those of the exported fruits. The scoparone content in domestically stored fruits was higher than that in the exported fruits because the storage temperature was higher than the temperature in the reefer container used for export. There was a significant difference in the decay rate between UV-C-irradiated and non-irradiated fruits. These results showed that UV-C irradiation was effective in reducing the decay of fruits exported by sea, and TT before storage induced scoparone production in the flavedo, even under cold storage.
- 著者
- Ittetsu Yamaga Shigekazu Nakamura
- 出版者
- The Japanese Society for Horticultural Science
- 雑誌
- The Horticulture Journal (ISSN:21890102)
- 巻号頁・発行日
- pp.OKD-147, (Released:2018-04-18)
- 被引用文献数
- 9
In the present study, we examined the effect of blue LED irradiation on production of phytoalexin scoparone in wounded satsuma mandarin fruit as a result of fungal infections, as well as the effect of tape-type blue LED on fruit decay during long-term storage (from December to April) in an actual storage room. The blue LED treatment reduced the rate of fruit decay compared to that of dark treatment in wounded fruits. The decay rate of LED irradiated fruit was 13.3%, while that of non-irradiated fruit was 51.1%. In wounded fruits, blue LED treatment resulted in significantly higher scoparone contents than dark treatment. Intact (non-wounded) fruits had low scoparone contents, irrespective of blue LED irradiation. In an examination of changes in total fruit decay rate during storage using tape type-blue LED, the total decay rate was not significantly different between the LED-treated and untreated fruits until 64 days after storage (36 days after starting LED irradiation). On the other hand, at 92 and 120 days after the start of storage, total fruit decay under blue LED treatment was significantly lower compared to the untreated control. The tape-type blue LED (10 μmol·m−2·s−1) did not affect either the fruit quality analyzed (soluble solid content, titratable acidity, specific gravity, percentage of flesh) or the rind color. These results indicate that blue light induces scoparone production in wounded satsuma mandarin, and because of this, along with other putative factors, tape-type blue LED irradiation reduces mandarin fruit decay during long-term storage.