Chilling Injury and Modified Atmosphere Storage of Mature Green Tomatoes

Brown, Elizabeth; Yada, Rickey Y.; Stanley, David

doi:10.1016/s0315-5463(89)70425-9

Cited by 9 publications

(7 citation statements)

References 15 publications

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“…According to the classification of Hobson (1987) and in agreement with previous observations (Brown et al, 1989, Jackman et ai, 1990, the chilling of cv, Caruso tomato fruit for 15 days at S°C (RH>85%) induced symptoms of slight chilling injury, i.e, accelerated fruit softening (Fig, 2) and nonuniform red colour development on fruit during ripening, Chillmg injury of PC fruit occurred concurrently with the development of mealiness evident from an apparent drying of tissue, i,e. lack of expressed fluid during CAC of tissue discs.…”

Section: Discussionsupporting

confidence: 87%

Effects of chilling on tomato fruit texture

Jackman

Gibson

Stanley

1992

Physiologia Plantarum

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The effects of chilling on tomato (Lycopersicon esculentum Mill cv. Caruso) texture were investigated using fruit stored at 22°C (nonchilled) or 5°C (chilled) for 28 days. or at 5°C for 15 days before transfer to 22°C to facilitate ripening during and additional 13 days (prechilled). Prechilled fruit exhibited symptoms of slight chilling injury, i.e. development of mealiness, accelerated softening relative to that of nonchilled fruit and nonuniform surface colour development. The firmness of all fruit decreased during ripening and chilled storage when measured by flat plate compression and puncture, especially during the early stages of ripening of nonchilled and prechilled fruit. The compression firmness of pericarp tissue similarly decreased during ripening of nonchilled and prechilled fruit, but was maintained during chilling. Total moisture content (ca 94%) of tissue, uronide content (32‐35% w/w) and extracted β‐galactosidase activity did not differ significantly (P > 0.05) among fruit during ripening and chilled storage. The degree of uronide methyl esterification in ethanol‐insoluble solids prepared from pericarp tissue (EIS) was relatively low for all fruit. i.e. <40%. EIS from which greater levels of pectinesterase were extracted (i.e. nonchilled>chilled>prechilled) exhibited decreased levels of uronide methyl esterification. Markedly elevated levels of β‐glucosidase activity were extracted from prechilled EIS. Total polygalacturonase activity (mainly as PGI) and autolysis of enzyme‐extracted EIS were inversely correlated (P≤ 0.05) only with the loss of nonchilled fruit and tissue firmness and prechilled fruit firmness. Results suggest a possible role for β‐glucosidase in textural changes of prechilled fruit and tissue (e.g. loss of firmness, development of mealiness) and also implicate loss of skin strength in the softening of whole fruit during chilling.

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Section: Discussionsupporting

confidence: 87%

Effects of chilling on tomato fruit texture

Jackman

Gibson

Stanley

1992

Physiologia Plantarum

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“…Additionally, nonuniform ripening was apparent at an early phase of the red stage as a consequence of lack of ripeness uniformity even before reaching the breaker stage. Storage at 12.5 °C for 5 or 7 d before ethylene treatment at 20 °C resulted in uneven coloration as previously reported for tomatoes stored for 11 d at 12.5 °C in air (Brown et al, 1989). However, in our experiment, when the tomatoes were removed from storage, treated with ethylene, and ripened in air at 20 °C, surface color developed rapidly and appeared normal at the red stage.…”

Section: Research Reportssupporting

confidence: 87%

“…The delay in ripening following storage at 12.5 °C is in agreement with similar findings of Kader et al (1978). Delay in ripening initiation in storage at 12.5 °C may be due to a general suppression of biochemical processes including development of pigments, synthesis of polygalacturonase, and ethylene production, similar to those observed in modified atmosphere storage (Brown et al, 1989;Burg and Burg, 1967;Goodenough et al, 1982;Jeffery et al, 1984). Additionally, nonuniform ripening was apparent at an early phase of the red stage as a consequence of lack of ripeness uniformity even before reaching the breaker stage.…”

Section: Research Reportsmentioning

confidence: 60%

Fruit Maturity and Timing of Ethylene Treatment Affect Storage Performance of Green Tomatoes at Chilling and Nonchilling Temperatures

Chomchalow¹,

Assi²,

Sargent³

et al. 2002

horttech

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Green tomato (Lycopersicon esculentum `Sunny') fruit were stored at 2.5, 5, 7.5, 10, or 12.5 °C (36.5, 41, 45.5, 50, or 54.5 °F) for 1, 3, 5, or 7 days to determine their sensitivity to chilling injury. In subsequent experiments, fruit were treated with ethylene at 20 °C (68 °F) until the breaker stage was reached, either before or after storage at 12.5 °C for 0, 1, 3, 5, or 7 days, or 2.5 °C for 3, 5, 7, or 9 days. Number of days to reach the breaker stage was used as an indicator of initial maturity. The chilling threshold temperature for green `Sunny' tomatoes was near 7.5 °C, with delayed ripening occurring in fruit stored for ≥5 days. Longer exposure times at chilling temperatures resulted in reduced marketable life, dull color, flaccidity, and delayed, uneven (blotchy) and nonuniform ripening. Chemical composition was generally unaffected by chilling, while loss of firmness as a result of chilling exposure time rather than chilling temperatures per se was observed. Increased storage time at either 2.5 or 12.5 °C accentuated the initial differences in fruit maturity and thus resulted in less uniform ripening, especially for tomatoes stored before ethylene treatment, but the effect was much greater following 2.5 °C storage. Exposure to 2.5 °C for as little as 3 days before ethylene treatment caused blotchy ripening and decay, and reduced the marketable life of tomatoes by half compared to storage at nonchilling temperature. Treatment with ethylene before storage prevented chilling injury for up to 5 days at 2.5 °C and prolonged the marketable life of tomatoes stored at either chilling or nonchilling temperature. Tomatoes became less responsive to poststorage ethylene treatment with increased storage time at either 2.5 or 12.5 °C. More mature tomatoes and those treated with ethylene before 12.5 °C storage lost less weight. Vitamin C content was lower in more mature tomatoes, but ethylene treatment resulted in better maintenance of vitamin C by shortening the time to reach the red stage. No other significant differences in color, firmness or chemical composition at the red stage were found between fruit with different initial maturities or fruit treated with ethylene before or after 2.5 or 12.5 °C storage. Treating green tomatoes with ethylene before storage or transport is preferable to poststorage treatment because of faster and more uniform ripening, and also increased marketable life and reduced risk of injury in the event of exposure to chilling temperatures.

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“…However, fruits stored at 12C for 15 days showed good quality characteristics. Brown et al (1989) also noticed that mature-green tomatoes stored at 5C developed severe pitting after 22 days storage, while tomatoes stored at 12.5C had no pitting.…”

Section: Temperature Effectmentioning

confidence: 81%

“…The use of CA storage for extending the shelf-life of tomatoes has been studied by several researchers. However, data is still lacking for tomatoes harvested at the pink stage since most of the research has been performed using mature-green or full ripe tomatoes (Kim and Hall 1970;Parson et al 1970;Parson and Spalding 1972;Thomas et al 1982;Valera 1984;Brown et al 1989;Marangoni and Stanley 1991). Low 0, and high CO, have been reported to reduce the expression of chilling injury in several fruits (Fomey and Lipton 1990).…”

Section: Introductionmentioning

confidence: 99%

QUALITY OF PINK TOMATOES (cv. BUFFALO) AFTER STORAGE UNDER CONTROLLED ATMOSPHERE AT CHILLING AND NONCHILLING TEMPERATURES

Nunes

Morais

Brecht

et al. 1996

Journal of Food Quality

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Greenhouse-grown pink tomatoes (cv. Buffalo) were stored in air or in a controlled atmosphere (CA) of 4% 0, plus 2% CO,, to study the eflect of CA at chilling and nonchilling temperatures on fruit quality characteristics. Tomatoes could be stored in CA at 12C for three weeks with no major changes infiuit appearance. CA was effective in delaying color development and ripening at this temperature. The soluble solids content was lower after CA storage, but no significant differences in firmness, pH or titratable acidity were observed between storage in air or CA. Storage in CA at 12C was also effective in reducing decay. However, at SC, fruit showed high incidence of decay ajier both air and CA storage. CA did not alleviate chilling injury symptoms relative to air-stored samples and may have caused CO, injury. Water loss was greater under CA at both temperatures.

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Chilling Injury and Modified Atmosphere Storage of Mature Green Tomatoes

Cited by 9 publications

References 15 publications

Effects of chilling on tomato fruit texture

Effects of chilling on tomato fruit texture

Fruit Maturity and Timing of Ethylene Treatment Affect Storage Performance of Green Tomatoes at Chilling and Nonchilling Temperatures

QUALITY OF PINK TOMATOES (cv. BUFFALO) AFTER STORAGE UNDER CONTROLLED ATMOSPHERE AT CHILLING AND NONCHILLING TEMPERATURES

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