Abstract
Postharvest ultraviolet B (UV-B) radiation has been used to control pathogen incidence on fresh produce, but little attention has been paid to preharvest UV-B effect on strawberry fruit quality and storage. In this study, strawberry (Fragaria × ananassa Duch. cv Albion) plants grown in greenhouse were irradiated with UV-B lamps with an intensity of 0.7362 J/s m2 for 1 and 2 h every day from 5–7 pm after flowering. Fruits were harvested at red stage for quality evaluation. The results indicated that the preharvest UV-B-treated fruits had lighter color (increased L*) than the control. Total soluble solids (TSS), total phenolics content (TPS) and total anthocyanin content (TAC) of UV-B-treated fruits were higher than for the control fruits. There were no significant differences in any of the quality traits between UV-B one-hour and two-hour treatments. We further evaluated the fruit quality when stored at 5 °C on day 7 and day 14. Compared to untreated control, UV-B-treated fruits retarded decrease in L*, TSS, TPS, TAC and firmness, and reduced fruit decay. Examination of expression of genes related to UV-B signaling indicated that HY5 was the major component of UV-B signaling during the green and white stages. However, anthocyanin genes were highly responsive to UV-B treatment during the red stage. Our results suggest that utilization of a low dose of UV-B radiation during the growth stage can improve strawberry fruit quality, and extend shelf life. This research facilitates the utilization of preharvest UV-B treatment for improving fruit quality in controlled environment agriculture.
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Claims 9
Claim · model-written summary
Preharvest UV-B treatment increased fruit L* (lighter colour) relative to the control.
- Taxon
- Strawberry
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- preharvest UV-Be1
- Outcome
- color (increased L*)e1
- Direction
- increasede1
- Comparator
- the controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
t0“Preharvest UV-B Treatment Improves Strawberry Quality”
e1“preharvest UV-B-treated fruits had lighter color (increased L*) than the control”
Claim · model-written summary
Total soluble solids, total phenolics and total anthocyanin content were higher in UV-B-treated fruit than in control fruit.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- UV-B-treatede2
- Outcome
- Total soluble solids (TSS), total phenolics content (TPS) and total anthocyanin content (TAC)e2
- Direction
- highere2
- Comparator
- control fruitse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Preharvest UV-B Treatment Improves Strawberry Quality”
e2“Total soluble solids (TSS), total phenolics content (TPS) and total anthocyanin content (TAC) of UV-B-treated fruits were higher than for the control fruits”
Claim · model-written summary
No significant differences in quality traits were found between one-hour and two-hour UV-B treatments.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- UV-B one-houre3
- Outcome
- quality traitse3
- Direction
- no significant differencese3
- Comparator
- two-houre3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Preharvest UV-B Treatment Improves Strawberry Quality”
e3“There were no significant differences in any of the quality traits between UV-B one-hour and two-hour treatments”
Claim · model-written summary
After storage at 5 °C, UV-B treatment retarded the decrease in L*, TSS and TPS relative to untreated control.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- UV-B-treatede4
- Outcome
- L*, TSS, TPSe4
- Direction
- retarded decreasee4
- Comparator
- untreated controle4
- Setting
- stored at 5 °Ce5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Preharvest UV-B Treatment Improves Strawberry Quality”
e4“Compared to untreated control, UV-B-treated fruits retarded decrease in L*, TSS, TPS, TAC and firmness, and reduced fruit decay”
e5“We further evaluated the fruit quality when stored at 5 °C on day 7 and day 14”
Claim · model-written summary
After storage at 5 °C, UV-B treatment retarded the decrease in TAC and firmness relative to untreated control.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- UV-B-treatede4
- Outcome
- TAC and firmnesse4
- Direction
- retarded decreasee4
- Comparator
- untreated controle4
- Setting
- stored at 5 °Ce5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Preharvest UV-B Treatment Improves Strawberry Quality”
e4“Compared to untreated control, UV-B-treated fruits retarded decrease in L*, TSS, TPS, TAC and firmness, and reduced fruit decay”
e5“We further evaluated the fruit quality when stored at 5 °C on day 7 and day 14”
Claim · model-written summary
UV-B-treated fruit had reduced decay compared with untreated control.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- UV-B-treatede4
- Outcome
- fruit decaye4
- Direction
- reducede4
- Comparator
- untreated controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Preharvest UV-B Treatment Improves Strawberry Quality”
e4“Compared to untreated control, UV-B-treated fruits retarded decrease in L*, TSS, TPS, TAC and firmness, and reduced fruit decay”
Claim · model-written summary
HY5 was the major component of UV-B signalling during the green and white stages.
- Taxon
- StrawberryFragaria ×ananassat0
- Organ / stage
- green and white stagese6
- Gene
- HY5e6
- Outcome
- the major component of UV-B signalinge6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Preharvest UV-B Treatment Improves Strawberry Quality”
e6“HY5 was the major component of UV-B signaling during the green and white stages”
Claim · model-written summary
Anthocyanin genes were highly responsive to UV-B treatment during the red stage.
- Taxon
- StrawberryFragaria ×ananassat0
- Organ / stage
- red stagee7
- Gene
- anthocyanin genese7
- Outcome
- highly responsive to UV-B treatmente7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Preharvest UV-B Treatment Improves Strawberry Quality”
e7“anthocyanin genes were highly responsive to UV-B treatment during the red stage”
Claim · model-written summary
A low dose of UV-B radiation during the growth stage is suggested to improve strawberry fruit quality and extend shelf life.
- Taxon
- strawberryFragaria ×ananassae7
- Organ / stage
- growth stagee7
- Treatment
- a low dose of UV-B radiatione7
- Outcome
- fruit qualitye7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Preharvest UV-B Treatment Improves Strawberry Quality”
e7“utilization of a low dose of UV-B radiation during the growth stage can improve strawberry fruit quality, and extend shelf life”
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