Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits

Flux control analysis of a lactate and sucrose metabolic network at different storage temperatures for Hami melon (Cucumis melo var. saccharinus)

“…The study on the genetic expression activity of 14 types of enzymes suggested that the genetic expression activity of enzymes presented a rising trend when the temperature was above 30 • C. In particular, when it reached 45 • C, there was a remarkable increase. The research had found that the storage time of tomatoes could be effectively extended through 60 min of 42 • C heat treatment (Polenta et al, 2006). Strawberries were heat-treated at 45 • C during 3 h in an air oven.…”

Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage

“…Shin et al (2008) reported that fruits stored at higher temperatures show higher respirations rates and shorter storage period, contributing to faster fruit quality decay. Soto-Zamora et al (2005) and Polenta et al (2006) stated that storage temperatures below 13°C may cause a physiological disorder -chilling injury, particularly in mature green stage. Chilling injury is characterised by the increase of membrane permeability, vigour reduction and development of disease susceptibility, such as dark spots on the skin, being an important factor in assessing the tomato quality to marketing purposes.…”

Evidence for programmed cell death and activation of specific caspase-like enzymes in the tomato fruit heat stress response

“…Tomato fruit encounter a variety of environmental stresses that have a major impact on the fruit ripening, fruit yield and quality during growth and after harvest. Responses to high temperature are among the most highly conserved in all organisms and have been highly studied in tomato fruit due to their inXuence on fruit ripening and stress tolerance Sabehat et al 1996;Polenta et al 2006). However, heat injury is unavoidable during fruit heat treatment (Oaull and Chen 2000).…”