Constant temperature during postharvest storage delays fruit ripening and enhances the antioxidant capacity of mature green tomato

Abstract

Temperature, on which most of the physical, biochemical, microbiological, and physiological reactions contributing to the deterioration of produce quality are largely dependent, is the most important factor in maintaining quality and prolonging the shelf life of fruits and vegetables (Nunes, Emond, Rauth, Dea, & Chau, 2009). In plant physiology, biological reactions rates increase 2-3-fold for each 10°C increase in temperature (Beaudry, Cameron, Shirazi, & Dostal-Lange, 1992). Similarly, a reduction of 10°C in storage temperature of fruit can typically double the shelf life because the metabolic rate and response associated with deterioration are slowed down (Thompson, 2004). During cold chain process, fairly constant storage temperature is highly important for maintaining the quality of fruits and vegetables, since temperature fluctuation (TF) tends to induce product deterioration that ultimately increases the levels of

Constant storage temperature delays firmness decreasing and pectin solubilization of apple during post‐harvest storage

“…In our study, high TF significantly enhanced ethylene production rate in both cultivar. Since higher water loss of fruit under high TF conditions was occur (Duan et al, 2017;Tano et al, 2007), consisting with our previous study (Chen et al, 2020), and water loss stress would induce the synthesis of ethylene in fruit (Apelbaum & Yang, 1981;Ryohei et al, 2003), this may account for the higher ethylene production in high TF groups, which may be also explained by the higher physiological activity of fruit in high temperature stage (upper the reference temperature; et al, 1992). The enhanced ethylene production of fruit in high TF groups was coincided with the rapid firmness losing.…”

Quality maintenance of 1‐Methylcyclopropene combined with titanium dioxide photocatalytic reaction on postharvest cherry tomatoes

“…As can be seen from Figure 8, ascorbic acid content of 1‐MCP, TPC, and 1‐MCP + TPC treatment groups increased rapidly during 0–15 d, and content of three treatment groups had significant differences compared with CK ( p < .05). Moreover, the ascorbic acid content in CK, 1‐MCP, TPC, and 1‐MCP + TPC treatment groups were 100.11, 105.02, 108.08, and 117.09 mg·kg −1 , respectively, on 15 d. As mentioned earlier, 1‐MCP, TPC, and 1‐MCP + TPC treatments were all good for maintaining the titratable acid content of cherry tomatoes after harvest (Table 1), and Chen et al (2020) proposed that the ascorbic acid was more stable in an acidic environment. Due to the high ascorbic acid content of fruits in the early stage of storage, we supplied that 1‐MCP and TPC treatments had a positive effect on the holding of ascorbic acid content during 0–15 d. Furthermore, the content of ascorbic acid was gradually diminished at the later period of storage, since the ascorbic acid, as a metabolic substrate, was continuously consumed with the deterioration of tomato quality.…”

“…At the later stage of storage, the lycopene content began to decrease, and cherry tomatoes in CK, 1‐MCP, TPC, and 1‐MCP + TPC treatment groups were 33.05, 20.10, 22.03, and 26.08 mg·kg −1 , respectively (30 d). Nevertheless, Chen et al (2020) pointed out that the lycopene content of tomatoes continued to rise within 1 month after harvest, which was mainly due to the difference in tomato varieties. The mature green tomatoes were used in their experiments, and the color shift of tomatoes required the accumulation of lycopene.…”

“…The result was expressed in mg·kg −1 ·hr −1 . The measurement of Chen et al (2020) was referenced. A gas chromatograph (Agilent Technologies, USA; model 7820A) was used to determine the ethylene content of 100 g pulp in the top space.…”

“…The titratable acidity (TA) was measured using the method devised by Chen et al (2020). The certain concentration of sodium hydroxide solution was used to titrate the cherry tomato extraction solution, and the TA was calculated according to the sodium hydroxide consumption.…”