Chilling‐Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity

Marangoni, Alejandro G.; Jackman, Robert L.; Stanley, David

doi:10.1111/j.1365-2621.1995.tb04572.x

Cited by 60 publications

(55 citation statements)

References 47 publications

(50 reference statements)

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“…Tomato fruit is chill-sensitive in which chilling response may vary according to the extent of the damage (Hobson, 1987). Thus, decrease in the firmness of tomato fruits stored at low temperature can happen because of chilling injury (Marangoni et al, 1995).…”

Section: Resultsmentioning

confidence: 99%

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: 99%

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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“…For polygalacturonase activity (PG) enzyme extraction was done according to Yoshida et al (1984). The PG activity was measured by the method of Marangoni et al (1995). The reducing groups formed during the 30 min of incubation at 37°C were estimated by the arsenomolybdate method of Nelson (1944).…”

Section: Methodsmentioning

confidence: 99%

Effects of preharvest treatment, disinfections, packaging and storage environment on quality of tomato

2011

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The major objective of this study was to explore the significance of an integrated agro technology in maintenance of postharvest quality of tomato. Preharvest ComCat® treated tomatoes and untreated controls were evaluated for changes in physiological, chemical, and microbiological quality during storage at 13°C and room temperature (16.9-25.2°C) and a relative humidity of 34-76%. Effects of disinfection coupled with packaging were evaluated. Physiological weight loss, total soluble solids, peroxidase activity and marketability were maintained better in anolyte disinfected tomatoes. At harvest, ComCat® treated tomatoes had lower pH, glucose and microbial populations, and higher total soluble solids, total titratable acids, sucrose, peroxidase activity than controls. The total soluble solids were better retained in ComCat® treated tomatoes than in control, while the sucrose and glucose contents remained lower after ripening. Peroxidase activities were lower in ripening ComCat® treated tomatoes, and difference in polygalactronase activity was only visible after 30 days. The microbial populations were lower in ComCat® treated fruit. Marketability of ComCat® treated tomatoes was better than that of the control. Integrated technology covering preharvest ComCat® application, disinfection with anolyte water and packaging combined with cold storage at 13°C maintained the superior quality of tomato.

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“…The other fraction was used to evaluate soluble POX. Enzyme activity was assayed as described by Marangoni et al, 13 using guaiacol as substrate and expressing the activity as change in absorbance (470 nm) or UAb min À1 mg À1 protein.…”

Section: Peroxidase (Pox) Activitymentioning

confidence: 99%

“…15 PG activity was expressed as nmol galacturonic acid reducing group equivalents min À1 mg À1 protein. 13 Protein concentration Protein was determined in each enzymic extract by Lowry assay using bovine serum albumin as standard. 16 Pectin methylation Cucumber mesocarp raw tissue was homogenised in an Omni Mixer with boiling 95% v/v ethanol for 5 min.…”

Section: Polygalacturonase (Pg) Activitymentioning

confidence: 99%

Textural, histological and biochemical changes in cucumber (Cucumis sativus L) due to immersion and variations in turgor pressure

et al. 2003

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Textural, histological and biochemical characteristics of cucumber (Cucumis sativus L) under different tissue turgor pressures were studied after equilibration of mesocarp tissue cylinders in various polyethylene glycol 400 (PEG) solutions. Tissue swelling was observed for all hypotonic solutions. Cell membrane vitality was detected in all cucumber tissues where significant values of initial firmness (f i ) and residual relaxation force (F R ) were found. Good turgor status was also associated with higher values of these parameters, observing higher values of the textural parameters for higher turgor. Cell wall integrity was observed through Calcofluor fluorescence assay in tissue equilibrated in hypotonic, isotonic and hypertonic solutions, although a lower fluorescence intensity was observed in tissue equilibrated with 0 mol m À3 PEG solution, probably owing to some cell bursting. Calcium bridges between pectic polymers were proven to be responsible for cell-cell adhesion and tissue integrity of cucumber mesocarp tissue. Compression curves obtained for raw tissue showed a stage of fracture, and its loss after immersion might be attributed to cell-cell adhesion weakness due to immersion in calcium-free PEG solutions. Peroxidase and polygalacturonase increased after cucumber equilibration in the solutions, probably expressing tissue injury. Cucumber textural behaviour was very much affected by immersion in calcium-free solutions, determining the loss of fracture stage and a great influence of turgor pressure on the textural response of soaked tissue. INTRODUCTIONTexture is a major quality attribute of plant-based foods. This property lies in a 'mechanical unit' whose components are the cell wall, the cellular membrane or plasmalemma and the middle lamella. The cell wall and middle lamella work together, controlling the way in which vegetable tissues undergo mechanical deformation and failure during mastication. 1 The relative resistance of these two entities determines the perception of juiciness or mealiness, 2 but it is also affected by cell adhesion which can be attributed to various chemical compounds. These are key factors which determine the textural performance of vegetables after physiological changes such as ripening or after processes such as blanching, cooking or brining. Mechanical properties are also influenced by cell wall thickness, the size and shape of cells, the volume of intercellular spaces and turgor 3-5 as well as by the frequency of plasmodesmata presence along the cell wall and by the type of chemical compounds that constitute it.

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Chilling‐Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity

Cited by 60 publications

References 47 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

Effects of preharvest treatment, disinfections, packaging and storage environment on quality of tomato

Textural, histological and biochemical changes in cucumber (Cucumis sativus L) due to immersion and variations in turgor pressure

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