Comparative Effects of Light and Ethephon on the Ripening of Detached Tomatoes

Abstract

Detached mature green tomatoes were subjected to illumination from Gro-lux light source (max 675 nm) and/or ethephon treatments and ripened under controlled conditions. The color, texture and flavor parameters of the fruits from the mature green to the senescent stage of maturation were analyzed. The most striking effect of the treatment was on the color development of the fruit. Light treated samples reached lower reflectance (L), higher a/b values and a twofold increase in total carotenoids compared to fruits ripened in the dark. Ethephon advanced the color development of the fruit but had little effect on the final level of pigment concentration and L or a/b values. The final percent lycopene level of ripe tomatoes was not appreciably affected by either treatment. Senescent fruits, which continued to received light treatment, exhibited reductions in both a/b values and carotenoid levels. Decreases in firmness of the fruits were observed as a result of either light or ethephon treatment with the combined treatment giving the most noticeable effect. Other ripening characteristics including total solids, soluble solids, titratable acidity and pH of the puree were not significantly affected by either treatment.

Effect of Ethephon and Ethylene Gas on Ripening and Quality of Tomato (Solanum Lycopersicum L.) during Cold Storage

“…The interaction between treatments and ripening period was found to be non significant. The similar results were observed in tomato [18,19,36], pear [25,37], guava [29,38], peach [39].…”

Fluorescence indices for monitoring the ripening of tomatoes in pre- and postharvest phases

“…Furthermore, light accelerates colour development (Jen, 1974;Thomas and Jen, 1975b). In addition to the impact of light intensity, light quality influences colour development in tomatoes, as the biosynthesis of carotenoids is mediated by phytochromes (Khudairi and Arboleda, 1971;Thomas and Jen, 1975b;Paynter and Jen, 1976;Liu et al, 2009). Early studies demonstrated that blue and red light accelerate the biodegradation of chlorophylls and the biosynthesis of carotenoids compared to fruits exposed to white light or far-red light (Jen, 1974;Thomas and Jen, 1975a,b).…”

Genetic Improvement of Tomato

“…It is necessary for the production of maximal carotenoid content, but not as induction for carotenoid synthesis in maturing fruits, which occurs in the dark (MacCollum 1954;Paynter and Jen 1976;Raymundo et al 1976). It is necessary for the production of maximal carotenoid content, but not as induction for carotenoid synthesis in maturing fruits, which occurs in the dark (MacCollum 1954;Paynter and Jen 1976;Raymundo et al 1976).…”