Metabolic characterization of tomato fruit during preharvest development, ripening, and postharvest shelf-life

Oms‐Oliu, Gemma; Hertog, Maarten; Poel, Bram Van de; Ampofo-Asiama, Jerry; Geeraerd, A.H.; Nicolaı̈, Bart

doi:10.1016/j.postharvbio.2011.04.010

Cited by 157 publications

(119 citation statements)

References 36 publications

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“…Glutamic acid is one of the major amino acids present in tomato fruits (Kader et al, 1978;Oruna-Concha et al, 2007), and its content increases 10-to-40-fold during ripening (Boggio et al, 2000;Oms-Oliu et al, 2011). However, less information is available about changes in glutamic acid content during postharvest, making it difficult to compare our results.…”

Section: Discussionmentioning

confidence: 86%

Sugar-and-acid profile of Penjar tomatoes and its evolution during storage

Missio¹,

Renau

Artigas

et al. 2015

Sci. agric. (Piracicaba, Braz.)

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The alcobaça mutation in the Penjar tomato (Solanum lycopersicum L.) variety alters the ripening process and confers a long shelf life (more than four months). Storage of Penjar tomatoes leads to a distinctive sensory profile valued by local consumers, who prefer aged tomatoes to fresh ones. To study chemical changes occurring during storage, we characterized the complete sugar-and-acid profile of 25 accessions at harvest and at 2 and 4 months after harvest. We found considerable variability in the sugar-and-acid profile within the Penjar variety, especially for fructose and glucose. Some accessions presented exceptionally high values for sugars, making them especially interesting for breeding programs. During postharvest, the concentration of glucose, fructose, and citric acid decreased, whereas the concentration of malic and glutamic acids increased. Data from this study offer novel insights into postharvest changes in tomato quality parameters and help elucidate the reasons for the appreciation of this variety by consumers.

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Section: Discussionmentioning

confidence: 86%

Sugar-and-acid profile of Penjar tomatoes and its evolution during storage

Missio¹,

Renau

Artigas

et al. 2015

Sci. agric. (Piracicaba, Braz.)

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“…Respiration rate and ethylene production were also increased in tomato fruit at breaker stage treated with MeSA at 10 µmol l -1 , where the dose 4 was probably too low to limit ethylene production. Breaker stage maturity is the time when increase in the production of ethylene is usually observed [30,31]. The findings of Ding and Wang [29] confirmed that SA has the ability to reduce ethylene production [32] and delay ripening.…”

Section: Physiological Effects Respirationmentioning

confidence: 84%

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

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“…Glucose content increases during ripening, mainly due to conversion of starch; fructose also increases slightly, but there is a pronounced reduction in saccharose content (Oms-Oliu et al, 2011). The content of sugars in the tomato fruits can be influenced during the growing period by sunlight, temperature, day length, availability of water, content of minerals, fertilization methods, cutting techniques (Dorais et al, 2008), and even the harvest method (Jauregui et al,.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Application of Ethephon to Processing Tomato Plants on the Chemical Composition of Fruits

Gawęda

Jedrszczyk

Skowera³

et al. 2016

Not Bot Horti Agrobo

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Ethephon is used to accelerate fruit ripening on plantations with well-developed plants which have formed a large quantity of fruits. The aim of the study was to determine the effect of ethephon on the chemical composition of the fruits of seven cultivars of processing tomato ('Rumba', 'Hubal', 'Sokal' F 1 , 'Mieszko' F 1 , 'Polset' F 1 , 'Hysioux' F 1 and 'AF1120' F 1 ), applied to the plants when most of the fruits had reached the mature-green stage. The study was conducted during three consecutive years, characterized by different weather conditions. Meteorological elements, i.e. air temperature and precipitation totals, were monitored in the experimental station in Mydlniki, near Krakow, Poland. Ethephon was found to have a beneficial effect on the content of extract and soluble sugars of the harvested tomatoes and on their acidity. Dry matter and lycopene levels were not dependent on the use of this compound, while the ascorbic acid content was reduced by the procedure. The chemical composition of the tomato fruits differed significantly in consecutive years of the study, which confirmed the weather impact on fruit quality and on the varied responses of different cultivars to use of ethephon. The tested cultivars were also compared in terms of their suitability for processing. The 'Hubal' cultivar had the highest content of dry matter, extract, soluble sugars of all the cultivars tested. The highest level of lycopene was noted for the tomatoes of the 'Rumba' and 'Sokal' F 1 cultivar, ascorbic acid of the 'Rumba' and the highest acidity for 'AF 1120' F 1 .

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Metabolic characterization of tomato fruit during preharvest development, ripening, and postharvest shelf-life

Cited by 157 publications

References 36 publications

Sugar-and-acid profile of Penjar tomatoes and its evolution during storage

Sugar-and-acid profile of Penjar tomatoes and its evolution during storage

Using jasmonates and salicylates to reduce losses within the fruit supply chain

The Effect of Application of Ethephon to Processing Tomato Plants on the Chemical Composition of Fruits

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