Design of a forced-air-twin-chamber for investigating the effects of controlled levels of non-uniformity in heat treatment of tomatoes on product quality

Effects of hot air treatment in combination with Pichia guilliermondii on postharvest preservation of peach fruit

“…Figure (C) indicated that the SSC/TA of heat‐ and combination‐treated peaches were higher than that of the control. This might be due to heat stress of the fruit, which increased the permeability of the vacuolar membrane and enabled acid to enter the cytoplasm, causing a decrease in TA content . Meanwhile, heat treatment can cause a reduction in the TA of fruit, as TA is an energy source for respiration under stress conditions .…”

“…This might be due to heat stress of the fruit, which increased the permeability of the vacuolar membrane and enabled acid to enter the cytoplasm, causing a decrease in TA content. 42 Meanwhile, heat treatment can cause a reduction in the TA of fruit, as TA is an energy source for respiration under stress conditions. 43 As the synthesized substrates of AA were inadequate, and AA is not stable and is easily decomposed, AA content in all four groups showed an obvious reduction after harvest.…”