https://ogma.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44712 -2 UV-C irradiation at 20°C. After treatment, tomatoes were stored in continuous air containing either < 0.005 or 0.1 µL L^-1 ethylene at 20°C and 100% RH for up to 11 days. The untreated fruit (0 kJm^-2 UV-C) ripened significantly faster than UV-C treatments for both storage conditions. UV-C treatments followed by storage at both of < 0.005 and 0.1 µL L^-1 ethylene had significantly slower ethylene production rates throughout the ripening period. There was no difference between treatments in fruit TSS, TA and, TSS/TA ratio. After storage, treated fruits with 10.5 and 13.6 kJm^-2 UV-C were significantly firmer than untreated fruits for both storage conditions. Overall, tomatoes stored at < 0.005 µL L^-1 ethylene were significantly firmer and higher in TSS/TA ratio than fruits stored at 0.1 µL L^-1 ethylene. These results show that UV-C treatment delayed ripening of tomatoes in the presence of low level of ethylene during storage. In the absence of ethylene, UV-C treatment resulted in higher firmness value, TSS and TSS/TA ratio. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain without the use of refrigeration.]]> Thu 20 Oct 2022 15:06:25 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44709 -2) and stored for up to 9 days at 20°C or 28 days at 1°C. Fruit quality was assessed by stem colour, stem attachment, development of postharvest rots, flesh colour, fruit firmness, total soluble content and titratable acidity. Fruit exposed to UV-C treatment and storage at 20°C experienced significantly lower levels of postharvest rot, but this response to UVC treatment was not dose dependent. In contrast, UV-C treatment was found to have no significant effect on decay development for treated fruit when later stored for up to 28 days at 1°C. UV-C treatment exhibited no significant impact on stem colour, flesh colour, stem detachment, TSS, TA nor TSS/TA ratio for fruit stored at 20°C, although treated 'Lapin' fruits, showed significantly greater firmness retention relative to the control. Results indicated that under certain conditions, postharvest UV-C treatment has the potential to reduce the incidence of decay and maintaining flesh firmness in sweet cherries stored at ambient temperature (20°C), however, there was no significant effect when stored at 1°C.]]> Thu 20 Oct 2022 14:10:34 AEDT ]]>