Effect of Postharvest Storage Temperature on the Conversion of 14C-Mevalonic Acid to Carotenes in Tomato Fruit.

Hamauzu, Yasunori; Chachin, Kazuo; Ueda, Yoshinori

doi:10.2503/jjshs.67.549

Cited by 38 publications

(30 citation statements)

References 23 publications

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“…In the fruit pericarp sections stored at various temperatures 29 the biosynthesis and accumulation rates of phytoene and lycopene were fast, whereas those of β-carotene were slow at 20 • C. At 30 • C, the rates for both lycopene and β-carotene were fast and the rate for phytoene was slow. At 35 • C, the rates for β-carotene were fast, but slower than at 30 • C, and the levels of phytoene and lycopene accumulated were both very low.…”

Section: Effects Of Temperaturementioning

confidence: 98%

Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes

Dumas

Dadomo

Lucca³

et al. 2003

J Sci Food Agric

751

567

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Antioxidants are believed to be important in the prevention of diseases such as cancer and cardiovascular disease. Lycopene is one of the main antioxidants to be found in fresh tomatoes and processed tomato products. The lycopene content also accounts for the redness of the fruit, which is one of the main qualities for which industry and consumers now look. Other carotenes (such as β-carotene), vitamin C, vitamin E and various phenolic compounds are also thought to be health-promoting factors with antioxidant properties. Since the antioxidant content of tomatoes may depend on genetic factors, the choice of variety cultivated may affect the results at harvest. To be able to control the antioxidant content of tomatoes at the field level when growing a given variety, it is necessary to know the effects of both environmental factors and the agricultural techniques used. Temperatures below 12 • C strongly inhibit lycopene biosynthesis and temperatures above 32 • C stop this process altogether. The effects of the temperature on the synthesis of other antioxidants have not yet been properly assessed. The effects of light have been studied more thoroughly, apart from those on vitamin E. The effects of water availability, mineral nutrients (nitrogen, phosphorus, potassium and calcium) and plant growth regulators have been studied, but results are sometimes contradictory and the data often incomplete. During the ripening period, lycopene content of tomatoes increases sharply from the pink stage onwards, but no sufficient attempts have been made so far to assess the changes in the other antioxidants present in the fruit. This paper reviews the present state of the art.

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Section: Effects Of Temperaturementioning

confidence: 98%

Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes

Dumas

Dadomo

Lucca³

et al. 2003

J Sci Food Agric

751

567

View full text Add to dashboard Cite

show abstract

“…Fruits exposed to high temperatures have a low lycopene content. Lycopene synthesis by various tomato cultivars was completely inhibited above 32°C (Hamauzu et al 1998;Dumas et al 2003;Brandt et al 2006). Adegoroye and Joliffe (1983) showed that the temperatures of detached tomato fruit exposed to intense solar or artificial radiation exceeded 40°C at the fruit surface and reached 50°C at 20 mm below the skin when the air temperature was only 30°C.…”

Section: Mots Clésmentioning

confidence: 99%

“…This suggests that the differences in lycopene content may reflect temperature-induced differ- Table 1. Relationships between the surface temperature of shaded (SF) and non-shaded (NS) tomato fruit and the hourly average air temperature, PAR (n = 16), and the relationship between average fruit surface temperature at 1400 hours (n = 8) and fruit lycopene content at maturity ences in lycopene synthesis (Helyes et al 2003) rather than lycopene degradation (Hamauzu et al 1998).…”

Section: Mots Clésmentioning

confidence: 99%

Effect of natural light on surface temperature and lycopene content of vine ripened tomato fruit

Helyes¹,

Lugasi²,

Pék³

2007

Can. J. Plant Sci.

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Helyes, L., Lugasi, A. and Pék, Z. 2007. Effect of natural light on surface temperature and lycopene content of vine ripened tomato fruit. Can. J. Plant Sci. 87: 927-929. Indeterminate round type tomato (Lycopersicon esculentum Mill.) grown on a supporting trellace system in the field was used to determine the correlation between light exposure and the surface temperature and lycopene content of tomato fruit. The positive correlation between solar radiation and surface temperature was stronger (R 2 = 0.87) on non-shaded (NS) than on shaded (SF) (R 2 = 0.79) tomato fruits. There was strong negative correlation (R 2 = 0.95) between surface temperature and lycopene content of tomato fruits. Increasing solar radiation and temperature explained the lower content of lycopene content and therefore the loss of nutritional quality of the non-shaded tomato fruits.Key words: Tomato, fruit surface temperature, lycopene Helyes, L., Lugasi, A. et Pék, Z. 2007. Incidence de la lumière du jour sur la température superficielle et sur la teneur en lycopène de la tomate mûrie sur vigne. Can. J. Plant Sci. 87: 927-929. Les auteurs ont recouru à des tomates (Lycopersicon esculentum Mill.) à inflorescence indéfinie, cultivées au champ sur treillis, pour établir une corrélation l'exposition à la lumière du jour et la température superficielle ainsi que la concentration de lycopène dans le fruit. La corrélation positive entre le rayonnement solaire et la température superficielle est plus étroite (R 2 = 0,87) chez les fruits mûrissant au soleil (NS) que chez ceux poussant à l'ombre (SF) (R 2 = 0,79). La température superficielle présente une forte corrélation négative (R 2 = 0,95) avec la teneur en lycopène du fruit. La hausse du rayonnement solaire et de la température explique la diminution de la concentration de lycopène, donc la perte des qualités nutritives chez la tomate qui ne mûrit pas à l'ombre.

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“…In addition, when treated at 30°C, the β-carotene content in many processed fruit increased, resulting in an orange color. For instance, in tomatoes, while the lycopene content decreases at temperatures above 30°C, the β-carotene content increases (Hamauzu et al, 1998). The importance of temperature control was clearly demonstrated from EXPs.…”

Section: Discussionmentioning

confidence: 80%

Establishing an Efficient Fruit Ripening Method for Sweet Pepper (<i>Capsicum anuum</i> L.) through Light Irradiation and Dark Processing

Takahashi¹,

Yoshida²,

Komoda

2018

Hortic J

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made no difference to the coloring rate; however, higher intensities resulted in an increase in the carotenoid content, which is responsible for the color in red sweet pepper fruit. Although temperatures of 15-25°C with light irradiation are considered to be appropriate for fruit coloring, the transpiration rate was found to increase in propotion to temperature rises, and the fruit wilted at 25°C. We also confirmed that fruit colored more than 50% by light irradiation continued getting colored in the dark at temperatures above 15°C. This combination of light irradiation and dark processing may potentially improve the ripening process efficiency and preserve the market value of fruit.

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Effect of Postharvest Storage Temperature on the Conversion of 14C-Mevalonic Acid to Carotenes in Tomato Fruit.

Cited by 38 publications

References 23 publications

Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes

Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes

Effect of natural light on surface temperature and lycopene content of vine ripened tomato fruit

Establishing an Efficient Fruit Ripening Method for Sweet Pepper (<i>Capsicum anuum</i> L.) through Light Irradiation and Dark Processing

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