Abstract The change in the color of the lime peel from green to yellow is the main postharvest-period problem that is unacceptable to consumers. The purpose of this research was to study the effect of electron-beam (E-beam) irradiation and shellac coating on chlorophyll degradation and qualities in lime fruit. Lime fruit cv. Paan were treated with E-beam irradiation at dosages of 0 (control), 0.5 and 1 kGy and stored at 13 °C for 30 d. E-beam treatment at 1 kGy delayed the change in peel color (b* and ΔE values), total chlorophyll content and the increase of chlorophyllase activity more compared to the 0.5 kGy E-beam and control treatments. However, 1 kGy E-beam irradiation increased the respiration rate, resulting in high weight loss. Therefore, shellac coating at 10 % (w/v) applied prior to irradiation with 1 kGy E-beam could minimize the respiration rate and water loss. In addition, shellac coating combined with E-beam irradiation delayed the color change of lime peel (L*, a*, b* and ΔE values), maintained the total chlorophyll content and suppressed the activity of chlorophyll degrading enzymes (chlorophyllase, Mg-dechelatase and pheophytinase) compared to non-treated fruit. However, the combined treatments affected the reduction of titratable acidity and enhanced the accumulation of total ascorbic acid and the hydrogen peroxide (H2O2) content. The results imply that shellac coating combined with E-beam irradiation is an alternative approach to delay chlorophyll degradation and maintain the quality of lime fruit.

中文翻译：

---

电子束辐照结合虫胶涂层对抑制酸橙果实贮藏过程中叶绿素降解和失水的影响

摘要 青柠皮颜色从绿色变为黄色是消费者无法接受的主要收获后问题。本研究的目的是研究电子束（E-beam）辐照和虫胶涂层对酸橙果实叶绿素降解和品质的影响。酸橙果 cv. Paan 用 0（对照）、0.5 和 1 kGy 的电子束辐照进行处理，并在 13 °C 下储存 30 天。与 0.5 kGy 电子束和对照处理相比，1 kGy 电子束处理延迟了果皮颜色（b* 和 ΔE 值）、总叶绿素含量和叶绿素酶活性的增加。然而，1 kGy 电子束辐照增加了呼吸率，导致体重大幅下降。所以，在用 1 kGy 电子束照射之前应用 10% (w/v) 的虫胶涂层可以最大限度地减少呼吸率和水分流失。此外，虫胶涂层结合电子束照射延迟了石灰皮的颜色变化（L*、a*、b* 和 ΔE 值），保持了总叶绿素含量并抑制了叶绿素降解酶（叶绿素酶、Mg-脱螯合酶和脱镁叶绿素酶）与未处理的水果相比。然而，联合处理影响了可滴定酸度的降低，并增加了总抗坏血酸和过氧化氢（H2O2）含量的积累。结果表明，虫胶涂层与电子束照射相结合是延迟叶绿素降解和保持酸橙果实质量的替代方法。虫胶涂层结合电子束照射延迟了石灰皮的颜色变化（L*、a*、b* 和 ΔE 值），保持了总叶绿素含量并抑制了叶绿素降解酶（叶绿素酶、镁脱螯合酶和脱镁叶绿素酶）的活性) 与未经处理的水果相比。然而，联合处理影响了可滴定酸度的降低，并增加了总抗坏血酸和过氧化氢（H2O2）含量的积累。结果表明，虫胶涂层与电子束照射相结合是延迟叶绿素降解和保持酸橙果实质量的替代方法。虫胶涂层结合电子束照射延迟了石灰皮的颜色变化（L*、a*、b* 和 ΔE 值），保持了总叶绿素含量并抑制了叶绿素降解酶（叶绿素酶、镁脱螯合酶和脱镁叶绿素酶）的活性) 与未经处理的水果相比。然而，联合处理影响了可滴定酸度的降低，并增加了总抗坏血酸和过氧化氢（H2O2）含量的积累。结果表明，虫胶涂层与电子束照射相结合是延迟叶绿素降解和保持酸橙果实质量的替代方法。Mg-去螯合酶和脱镁叶绿素酶）与未处理的水果相比。然而，联合处理影响了可滴定酸度的降低，并增加了总抗坏血酸和过氧化氢（H2O2）含量的积累。结果表明，虫胶涂层与电子束照射相结合是延迟叶绿素降解和保持酸橙果实质量的替代方法。Mg-去螯合酶和脱镁叶绿素酶）与未处理的水果相比。然而，联合处理影响了可滴定酸度的降低，并增加了总抗坏血酸和过氧化氢（H2O2）含量的积累。结果表明，虫胶涂层与电子束照射相结合是延迟叶绿素降解和保持酸橙果实质量的替代方法。