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The study investigates the effects of UV-C irradiation on the senescence of mature-green tomato fruits, focusing on color and pigment changes during storage. Results indicate that a hormic dose of UV-C (3.7 kJ m-2) significantly delays ripening and enhances carotenoid levels, while a hyper dose (24.4 kJ m-2) leads to impaired ripening and abnormal browning. Overall, UV-C treatment shows promise in improving the storability of tomatoes by stimulating natural defenses against oxidative stress.

Author

Elyse Addison

Language

EN