Low humidity after harvest changes the abscission site in bunch cherry tomatoes

Dvir, Orit; Farber, Inon; Rom, M.; Rachman, Anna; Beno-Moualem, Delila; Meir, Shimon; Lichter, Amnon

doi:10.1002/jsfa.3618

Cited by 7 publications

(4 citation statements)

References 25 publications

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“…1). Direct effect of the water loss is the reduction in fruit firmness, which is measured by compressing the fruits (Dvir et al, 2009). Jeong et al (2003) were stated a significantly delayed softening by 1-MCP and/or wax while control fruit softened rapidly and completed ripening within 7 day of storage at 20°C.…”

Section: Physical and Chemical Analysesmentioning

confidence: 99%

“…Tomato fruits do not have stomata or lenticels and the fruit is enclosed within a cuticle that forms an effective barrier to water. The rachis is likely to provide a surface for evaporation from itself and from the fruit, which is expected to lead to wilting of the rachis and softening of the fruit (Dvir et al, 2009). So, there is a need to prevent desiccation of stems and sepals that causes to abscission in bunch tomatoes.…”

Section: Introductionmentioning

confidence: 99%

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The Effects of Several Postharvest Treatments on Shelf Life Quality of Bunch Tomatoes

Dilmaçünal

Koyuncu

Aktaş

et al. 2011

Not Bot Hort Agrobot Cluj

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Bunch tomatoes (Lycopersicon lycopersicum L.) â€˜Banditaâ€™ cv. were hand-harvested at red ripe stage. The plants were grown on hanging carrying system with high wire support training in coco peat media in a plastic greenhouse located in Antalya (Turkey). Harvested fruits were divided to four groups for these treatments: (1) control-not treated; (2) tomato wax (Tomato wax is a wax formulated from 99% food grade mineral oil and 1% water); (3)Nutrient solution (1% potassium nitrate + 0.5% zinc sulfate + 1% calcium chloride + 0.1% boron + 0.2% copper sulfate + 0.5% ascorbic acid + 0.1% salicylic acid) and (4) Herbal oil (Herbal oil is a natural product obtained from hazelnut fruit membrane contains a high level of antioxidant). Bunches, placed in carton boxes, stored at 20Â°C temperature and 90Â±5% relative humidity for 16 days. Weight loss of bunches, firmness, respiration rate, ethylene production, colour, soluble solid content, pH, titratable acidity and sensory attributes (external appearance and taste-aroma of fruits and wilting and drying of calyxes) of tomatoes were evaluated during storage. Tomato wax treatment was limited the weight loss and preserved firmness better than the others. Tomato wax, nutrient solution and herbal oil treatments were limited the respiration rate. Ethylene production of nutrient solution treated fruits showed the highest value followed by herbal oil, tomato wax and control group. The highest colour change was found in control group. The lowest soluble solid content and the highest level of acidity were found in fruits treated with tomato wax. Control , herbal oil and nutrient solution treatments were lost marketable quality after 8 days of storage. TW treatment gave the best result and provided to store bunch tomatoes at good quality for 12 days.

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Section: Physical and Chemical Analysesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effects of Several Postharvest Treatments on Shelf Life Quality of Bunch Tomatoes

Dilmaçünal

Koyuncu

Aktaş

et al. 2011

Not Bot Hort Agrobot Cluj

View full text Add to dashboard Cite

show abstract

“…8C). Dvir et al (2009) reported that water loss has a direct effect on the appearance of the tomato calyx, which becomes full green in color. In this study, the color change of calyxes was determined by measuring L*, chroma, and hue angle variable.…”

Section: Resultsmentioning

confidence: 99%

The Effects of Minerals, Ascorbic Acid, and Salicylic Acid on the Bunch Quality of Tomatoes (Solanum lycopersicum) at High and Low Temperatures

Aktaş¹,

Bayındır²,

Dilmaçünal³

et al. 2012

horts

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Harvested bunch tomatoes are sensitive to fruit abscission and desiccation of calyxes, which limit product marketability. Our investigation showed that tomato fruit bunches when submitted to a combination of temperature, aqueous solutions and storage time, fruit abscission, and calyx desiccation can be prevented. The loss of fruit weight, the force required to separate the fruit from the calyxes, the respiration rate and ethylene production of the calyxes, the color of the calyxes, and the wilting and desiccation of the calyxes were measured. These results demonstrated that treatment of bunches with supplemented mineral water delays fruit abscission and calyx desiccation and improves the fresh appearance of calyxes during storage.

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“…According to Dvir and Brazilian Archives of Biology and Technology. Vol.63: e20190348, 2020 www.scielo.br/babt coauthors [24], tomato fruits have no stomata or lenticels, being covered by a cuticle that effectively acts in the prevention of dehydration.…”

Section: Discussionmentioning

confidence: 99%

Quantitative Cellular Evaluation and Anatomical Organization of the External Region of Different Genetic Materials and Maturation Stages of Tomato Processing

Vieira

Caliari

Souza

et al. 2020

Braz. arch. biol. technol.

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The effect of the anatomical structure of tomato skin may be significant for quality determination at the harvest point, but the definitions of cells that constitute the skin of fleshy fruits, such as tomato, are still unclear, providing contradictory descriptions. The aim of this study was to evaluate the epidermal tissue of different genetic materials of tomato processing (IT761, U2006, TC2736, CVR2909 and F3060) and maturation stage, in order to compare and choose genetic materials with morphological characteristics of the epidermis region more appropriate for the bulk transport. Micrographs were used for cell measurements using the Image J software. Cuticle undergoes thickening during fruit growth, and reduction in full maturation. Genetic materials presenting fruits with thicker cuticle at the harvest stage (CVR2909, F3060 and IT761) were more advantageous due to their mechanical resistance. Cuticle deposition ends before full fruit maturation, resulting in a decrease in the amount of cutin per surface unit, consequently decreasing cuticle thickness in the ripe fruit. The characteristics observed in the tomato fruit mesocarp clearly showed the disruption of the cell wall during the fourth maturation stage related to loss of fruit firmness. Among the new genetic materials, F3060 has a greater potential to become cultivated for industrialization due to its morphological characteristics, such as elevated cuticle thickness and high values for width, height, perimeter and area of epidermal cells in full maturation stage, which make it suitable for bulk transport.

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Low humidity after harvest changes the abscission site in bunch cherry tomatoes

Cited by 7 publications

References 25 publications

The Effects of Several Postharvest Treatments on Shelf Life Quality of Bunch Tomatoes

The Effects of Several Postharvest Treatments on Shelf Life Quality of Bunch Tomatoes

The Effects of Minerals, Ascorbic Acid, and Salicylic Acid on the Bunch Quality of Tomatoes (Solanum lycopersicum) at High and Low Temperatures

Quantitative Cellular Evaluation and Anatomical Organization of the External Region of Different Genetic Materials and Maturation Stages of Tomato Processing

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