Low-temperature injury and the storage of ripening tomatoes

Hobson, Graeme E.

doi:10.1080/14620316.1987.11515748

Cited by 67 publications

(57 citation statements)

References 2 publications

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“…Even though, storage at low temperature is a common practice to slowdown softening of the tomato fruit, the reverse can happen at low temperature as a result of chilling injury (Jackman et al, 1992). 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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“…4 and 5, infrared thermography can potentially be used to assess and monitor the quality of guava fruits because it detects the appearance of mechanical and cold-induced injuries and fruit senescence. According to Hobson (1987), lower temperatures correspond with a longer storage life and greater incidence of cold-induced injuries, which result in guava quality loss and reduced shelf life. Figure 5 displays the temperature variations in the intact and cold-injured tissues with a coloration gradient in the thermal images.…”

Section: Surface Temperature Analysis By Ir Thermographymentioning

confidence: 99%

Using infrared thermography to evaluate the injuries of cold-stored guava

et al. 2015

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This study aimed to identify using the infrared (IR) thermography data the injuries of guavas during cooling and storage at different temperatures. Three experiments were performed at three different temperatures with one storage time. The first experiment was done with static air in a refrigerator at 5°C, the second experiment was conducted in a tunnel with forced air at 10°C, and the third experiment was conducted in an air conditioned environment at 20°C. Mechanical injuries caused by the impact of a pendulum were induced on guava surfaces. The surface temperatures were obtained for bruised and sound tissues during cooling and storage using an Infrared (IR) camera. With thermography, it was possible to distinguish the injured tissues of the fruits that were unaffected at temperatures of 5, 10 and 20°C in first hours of cooling. The results suggest that the storage of guava fruits at 5°C in static air resulted in cold-induced injury, while storage at 20°C resulted in an altered activity pattern. The stored guava fruits were analyzed for mass loss, firmness, color, total sugars, total pectin and solubility. The parameters values were lower during the forced-air cooling and storage at 5 and 10°C. When stored at 20°C, there was fruit maturation that caused tissue softening, which makes the fruits more susceptible to deterioration and thermographic readings showed opposite trends.

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“…Furthermore, exposing fruit from these plants to low temperature for a sufficient period of time often results in damage that persists even when the fruit is returned to normal temperature. Incubation of tomato fruit below 12°C leads to abnormal ripening, with uneven and incomplete color development, loss of firmness, surface pitting, and increased susceptibility to decay by microorganisms (18,29).…”

mentioning

confidence: 99%

“…In order to understand better the effects of low, nonfreezing temperature on the physiology of plant cells, we have investigated the role for altered gene Fellowship. tions in tomato fruit physiology and biochemistry have been widely studied (2, 18,21,29). Second, tomato fruit development under normal conditions has received considerable attention, including at the level of gene expression (14,23).…”

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confidence: 99%

Analysis of mRNAs that Accumulate in Response to Low Temperature Identifies a Thiol Protease Gene in Tomato

Schaffer¹,

Fischer²

1988

Plant Physiol.

164

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We have studied the induction of gene expression at low temperature by cloning mRNAs that accumulate when unripe tomato (Lycopersicon esculentum) fruit are incubated at 4°C. Two DNA sequence analysis indicates that the C14 mRNA encodes a polypeptide with a region that is homologous to the plant thiol proteases actinidin and papain and to the animal thiol protease cathepsin H. We conclude from these experiments that low temperature selectively induces the expression of specific genes and that one such gene encodes a thiol protease.

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Low-temperature injury and the storage of ripening tomatoes

Cited by 67 publications

References 2 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

Using infrared thermography to evaluate the injuries of cold-stored guava

Analysis of mRNAs that Accumulate in Response to Low Temperature Identifies a Thiol Protease Gene in Tomato

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