English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Green mold caused by  Penicillium digitatum  is an important factor limiting the shelf life of mandarin fruit. In this study, the effect of ultraviolet-C (UV-C) irradiation on cellular structure, endogenous jasmonic acid (JA), and development of  P. digitatum  in satsuma mandarin fruit was investigated. UV-C treatments included 0 (untreated control), 3, and 10 kJ m −2  or the exposure time of 0, 1.18, and 4.52 min, respectively. The UV-C dose of 10 kJ m −2  significantly reduced the development of  P. digitatum  both  in vitro  and  in vivo , resulting in the maintenance of the cellular structure of the albedo tissue. The production of malondialdehyde (MDA) was decreased upon UV-C treatment of 10 kJ m −2 . The concentration of JA increased in the treatment of 10 kJ m −2  compared to the treatment of 3 kJ m −2  and the control. UV-C irradiation increased total phenolic and total flavonoid concentrations and DPPH radical scavenging capacity. These results suggest that UV-C at 10 kJ m −2  has a potential to control green mold caused by  P. digitatum , maintain cellular structure, stimulate the accumulation of JA, and induce biochemical compounds in satsuma mandarin.

frontiers in sustainable food systems

Postharvest UV-C Irradiation Influenced Cellular Structure, Jasmonic Acid Accumulation, and Resistance Against Green Mold Decay in Satsuma Mandarin Fruit (Citrus unshiu)