Intermittent Warming Reduces Chilling Injury and Decay of Tomato Fruit

Artés, Francisco; Escriche, Angel J.

doi:10.1111/j.1365-2621.1994.tb08188.x

Cited by 45 publications

(23 citation statements)

References 12 publications

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“…This result is in agreement with the results reported by Jackman et al (1992) and Lana et al (2005) that described the softening rate of fruits stored at chilling temperature especially (2-8°C) was lower than the fruits stored at non-chilling temperature. Besides, according to the report made by Artes and Escriche (1994), tomato fruits stored at 12°C had acceptable firmness for commercial purposes after storage. Even though, storage at low temperature is a common practice to slowdown softening of the tomato fruit, the reverse can happen at low temperature as a result of chilling injury (Jackman et al, 1992).…”

Section: Resultsmentioning

confidence: 95%

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

Tadesse¹,

Ibrahim²,

Abtew³

2015

American J. of Food Technology

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Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red color and softening of tomato fruit. The objective of this study was to investigate the effect of different storage temperatures on degradation and synthesis of tomato fruit color. The experiment was carried out in the laboratory of post-harvest physiology at Jimma University using CRD arrangement of treatments replicated three times. The experiment had three treatments: tomato fruits stored at 4, 20 and 30°C. The result showed that storage at 4°C significantly (p<0.05) inhibited weight loss, softening and enhancement of lycopene of the fruits during storage compared to 20 and 30°C. Tomato fruits stored at 20 and 30°C showed significant increase in chroma, color index, lycopene, β-carotene, chlorophyll degradation and weight and firmness loss. Also, the rate of reduction in hue angle of fruits stored at 20 and 30°C was low compared to that of the fruits stored at 4°C. Total soluble solids parameter was not affected either by high temperature or low temperature storage. Titratable acid of tomato fruits stored at 4°C had significantly (p<0.05) higher value (0.40%) than fruits stored at 20 and 30°C. The shelf life of the fruits significantly (p<0.05) increased with decreasing storage temperature. The result can serve as a bench mark to warm and humid tropical areas like Jimma in which atmospheric temperature mostly approaches to 30°C.

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Section: Resultsmentioning

confidence: 95%

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

Tadesse¹,

Ibrahim²,

Abtew³

2015

American J. of Food Technology

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“…Some of these technologies have a physical nature and consist mainly of changes in temperature, relative humidity or gaseous composition of the atmosphere during the storage of fruits and vegetables. They are employed most commonly at the industrial level; for example, conditioning at moderate temperatures, 75 pretreatment at high temperatures, 237 treatments with CO 2 before or during storage, 238,239 intermittent warming 240 and storage in controlled atmospheres (CA) 241,242 or modified atmospheres (MA). 243,244 MA and CA postharvest technologies base their effectiveness on obtaining atmospheres around the fruits or vegetables with low levels of O 2 and high levels of CO 2 during storage at low temperature.…”

Section: Postharvest Technologies For Inhibit-ing or Delaying CImentioning

confidence: 99%

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

et al. 2009

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The storage of fruits and vegetables at low temperature near the freezing point is the foremost technology applied to retard postharvest ripening and to extend the shelf-life period of agricultural products. However, most tropical and subtropical produce is sensitive to chilling injury, which constitutes a set of physiological alterations caused by exposure to low temperatures for variable time periods, to the detriment of quality. This article is a thorough review of the physiological, hormonal and molecular mechanisms involved in the induction and development of this physiopathy. Also, the different postharvest technologies of a chemical, physical or biotechnological nature assayed in research or applied in the agro-food industry with the aim of inhibiting or delaying the emergence of chilling injury in sensitive plant produce of agricultural interest are reviewed.

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“…The statistical analysis of data indicates that there was significant difference between L* values (P = 0.011) and Hue angle (P = 0.030) for covered tomatoes and control but there was no difference for chroma (P = 0.250). During ripening of tomato, L* value decreased meaning that color ranged from a bright to an opaque color in the senescence (Artés and Escriche, 1994). In this study L* values ranged from 56.64 to 47.09 for tomatoes covered with the film.…”

Section: Colormentioning

confidence: 50%

USE OF ZEIN AND ETHYLCELLULOSE AS BIODEGRADABLE FILM ON EVALUATION OF POST-HARVEST CHANGES IN TOMATO (Lycopersicum esculentum)

Chávez-Murillo¹,

Espinosa-Solís²,

Aparicio‐Saguilán³

et al. 2015

J microb biotech food sci

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The worldwide pollution index registered in the last decades has conducted to develop methods for biodegradation and reutilization of contaminant materials. From here rises the necessity to elaborate biodegradable packaging materials. In this study, a biodegradable zein and ethylcellulose based film was developed and used as a covering material to evaluate its effect on the enzymatic activity of pectinmethylesterase and polygalacturonase, texture, respiration rate and weight loss of tomatoes (Lycopersicum esculentum). Biodegradable film decreased the weight loss rate and softening of the fruits. However, enzymatic activity and respiration rate were not affected by the film application. The results showed that the changes in tomato are due to physical effects of water loss more than a metabolic change. By using this material, it was possible to lower tomato’s respiration rate in comparison with controls causing a lesser loss of weight. Biodegradable film delayed change in color as well as texture compared with controls. There was a significant difference in pectin methyl esterase activity in the covered tomato, but there was no difference in polygalacturonase activity.

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Intermittent Warming Reduces Chilling Injury and Decay of Tomato Fruit

Cited by 45 publications

References 12 publications

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

USE OF ZEIN AND ETHYLCELLULOSE AS BIODEGRADABLE FILM ON EVALUATION OF POST-HARVEST CHANGES IN TOMATO (Lycopersicum esculentum)

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