Monitoring of Fluorescence Characteristics of Satsuma Mandarin (Citrus unshiu Marc.) during the Maturation Period

Monitoring the maturation process of Satsuma mandarin (Citrus unshiu Marc.) by determining the soluble solids (SS) and acid content non-destructively is needed. Fluorescence components potentially offer such means of accessing fruit maturity characteristics in the orchard. The aim of this study was...

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Published inHorticulturae Vol. 3; no. 4; p. 51
Main Authors Muharfiza, Al Riza, Dimas, Saito, Yoshito, Itakura, Kenta, Kohno, Yasushi, Suzuki, Tetsuhito, Kuramoto, Makoto, Kondo, Naoshi
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.12.2017
Subjects
Acids
Agriculture
Biosynthesis
Chlorophyll
chlorophyll-a
chlorophyll-b
Citrus fruits
Citrus unshiu
Coumarin
Destructive testing
Flavonoids
Fluorescence
Fluorescence spectroscopy
Food quality
Fruits
Maturation
Maturity
maturity index
Monitoring
Physiology
polymethoxyflavones
R&D
Research & development
soluble solid and acid ratio
Spectrum analysis
Tryptophan
tryptophan-like
Vision systems
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Summary:Monitoring the maturation process of Satsuma mandarin (Citrus unshiu Marc.) by determining the soluble solids (SS) and acid content non-destructively is needed. Fluorescence components potentially offer such means of accessing fruit maturity characteristics in the orchard. The aim of this study was to determine the potential of fluorescence spectroscopy for monitoring the stage of citrus maturity. Four major fluorescent components in peel and/or flesh were found including chlorophyll-a (excitation (Ex) 410 nm, emission (Em) 675 nm) and chlorophyll-b (Ex 460 nm, Em 650 nm),polymethoxyflavones (PMFs) (Ex 260 nm and 370 nm, Em 540 nm), coumarin (Ex 330 nm, Em 400 nm), and a tryptophan-like compound (Ex 260 nm, Em 330 nm). Our results indicated a significant (R2 = 0.9554) logarithmic ratio between tryptophan-like compoundsExEm and chlorophyll-aExEm with the SS:acid ratio. Also, the log of the ratio of PMFs from the peel (ExExEm was significantly correlated with the SS:acid ratio (R2 = 0.8207). While the latter correlation was not as strong as the former, it does demonstrate the opportunity to develop a non-destructive field measurement of fluorescent peel compounds as an indirect index of fruit maturity.
ISSN:2311-7524
2311-7524
DOI:10.3390/horticulturae3040051