Prestorage temperature manipulations to reduce chilling injury in tomatoes

Lurie, Susan; Sabehat, Adnan

doi:10.1016/s0925-5214(97)01411-7

Cited by 78 publications

(43 citation statements)

References 16 publications

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“…Their relation to CI in tomato has already been settled (Sabehat et al 1996). Moreover, these authors demonstrated that a pre-treatment at 38°C before storage at low temperature prevent tomatoes from CI, and that this phenomenon is associated with sHSP expression (Lurie and Sabehat 1997;Sabehat et al 1998;Swindell et al 2007). Our results supported this finding and allow us to obtain, due to the proteomic untargeted approach, a large overview of all the sHSP expressed in the tomato fruit in relation to chilling tolerance.…”

Section: Discussionmentioning

confidence: 96%

Protective proteins are differentially expressed in tomato genotypes differing for their tolerance to low-temperature storage

Page

Gouble

Valot³

et al. 2010

Planta

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When stored at low temperature, tomato fruits exhibit chilling injury symptoms, such as rubbery texture and irregular ripening. To identify proteins related to chilling tolerance, we compared two tomato near isogenic lines differing for their texture phenotype at harvest in a fruit-storage trial including two temperatures (4 and 20 degrees C) along several days of conservation. Fruit evolution was followed by assessing fruit color, ethylene emission and texture parameters. The most contrasted samples were submitted to proteomic analysis including two-dimensional electrophoresis and mass spectrometry of protein spots to identify the proteins, whose expression varied according to the genotype or the storage conditions. Unexpectedly, the most firm genotype at harvest was the most sensitive to cold storage. The other genotype exhibited a delay in fruit firmness loss leading to the texture differences observed after 20 days of 4 degrees C storage. The proteome analysis of these contrasted fruits identified 85 proteins whose quantities varied with temperature or genotype. As expected, cold storage decreased the expression of proteins related to maturation process, such as acidic invertase, possibly controlled post-translational regulation of polygalacturonase and up-regulated proteins related to freezing tolerance. However, the study point out proteins involved in the differential resistance to chilling conditions of the two lines. This includes specific isoforms among the large family of small heat shocked proteins, and a set of proteins involved in the defense against of the reticulum endoplasmic stress.

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Section: Discussionmentioning

confidence: 96%

Protective proteins are differentially expressed in tomato genotypes differing for their tolerance to low-temperature storage

Page

Gouble

Valot³

et al. 2010

Planta

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“…Exposure to temperatures above 35°C has inhibited ripening in different fruits (Paull, 1990;Lurie, 1998). Heating mature green tomatoes for 2 or 3 d at 38°C reversibly inhibited ripening and decreased fruit decay in storage (Lurie and Sabehat, 1997). Garcia et al (1995) found that hot water dipping of the strawberry (Fragaria × ananassa Duch., cv.…”

mentioning

confidence: 99%

Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples

Hemmaty

Moallemi

Naseri

2007

Span. j. agric. res.

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To increase the storage shelf life of "Red Delicious" and "Golden Delicious" apples they were treated with UV-C irradiation at doses of 0, 5 and 15 min irradiation at 1.435 x 10E-4 W/square cm and with hot water containing 4% CaCl2 at four levels (control, dipping at 25 deg C for 10 min, dipping at 38 deg C for 5 min and dipping in 54 deg C for 1 min) in a factorial design with 4 replicates. The results showed that UV-C irradiation and dipping of fruit in hot water increased the storage life and improved fruit quality factors in "Red Delicious" and "Golden Delicious" apples at the end of cold storage. Both UV-C and hot water treatments decreased pH and total soluble solids/titratable acids ratio and increased fruit titratable acids and firmness. UV-C and hot water treatment increased fruit Ca content during storage. The results showed that UV-C and hot water treatment can retard fruit ripening and maintain fruit quality in cold storage. These treatments can also increase Ca concentration of fruit flesh and thus increase the nutritional value of the apples.

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“…One further measurement of all these parameters was taken at day 15 for tomatoes stored at 14°C. After 21 days at 2°C, refrigerated fruits were transferred to a storage room (20°C, RH 90-93%) for another 10 days and then evaluated for CI symptoms (Lurie and Sabehat, 1997).…”

Section: Treatmentmentioning

confidence: 99%

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

Jiang¹,

Vigneault²,

Charles³

et al. 2010

Journal of Food Engineering

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Prestorage temperature manipulations to reduce chilling injury in tomatoes

Cited by 78 publications

References 16 publications

Protective proteins are differentially expressed in tomato genotypes differing for their tolerance to low-temperature storage

Protective proteins are differentially expressed in tomato genotypes differing for their tolerance to low-temperature storage

Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples

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

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