Postharvest Yellowing of Tomato 'Momotaro' as a Function of Maturity and Ripening Temperature.

Maezawa, Shigenori; Yamada, Hatsuo; Akimoto, Koichi

doi:10.2503/jjshs.62.647

Cited by 11 publications

(4 citation statements)

References 4 publications

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“…Agriset 761 ' and 'Sunny' fruit treated with C 2 H 4 at 25, 30, or 35C degreened more after treatment and developed red color faster than fruit treated with C 2 H 4 at 20 or 40C Red color development in 'Agriset 761' and 'Sunny' tomatoes was slowest in fruit previously treated with C 2 H 4 at 40C. Inhibition of red color development in tomatoes while at high temperatures has previously been reported (Cheng et al, 1988;Yakir et al, 1984;Maezawa et al , 1993).…”

Section: Huementioning

confidence: 62%

“…Tomato fruit respiration was reported to be suppressed by high temperature stress and tomato mitochondria developed the cyanide-insensitive pathway of respiration with increased storage temperature, especially at 30 and 35C and with extended storage time (Inaba and Chachin, 1989 Goodwin, 1980;Maezawa et al, 1993;Morris and Kader, 1978;Tomes, 1963;Yakir et al, 1984). High temperatures in the range of 30 to 35C are known to inhibit lycopene accumulation in tomato, but P-carotene is not affected by those high temperatures (Goodwin, 1980).…”

Section: High Temperature Effects On Ripeningmentioning

confidence: 99%

“…Poor color development has been reported when tomatoes are ripened at temperatures > 30C (Atta-AIy, 1992; Goodwin, 1980;Maezawa et al,1993;Tomes, 1963;Yakir et al, 1984). However the inhibition of red color development by high temperatures, i.e.…”

Section: Introductionmentioning

confidence: 99%

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Physiological responses of tomato fruit to ethylene at high temperature /

Masarirambi¹

1997

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Lycopene biosynthesis during ripening is inhibited at temperatures of 30C or higher. Tomatoes are typically harvested at a mature but unripe stage of development ("mature green") and treated with C 2 H 4 to initiate ripening. Tomato pulp temperatures may be 30C or greater during parts of the harvest season in Florida and other production areas. In this study, the response of tomatoes to C 2 H 4 at temperatures of 30C and greater was investigated in terms of color development, respiration, C 2 H 4 production, suberization and infection by G. candidum. Tomatoes held in air at 20 to 35C for 24, 48 or 72 hr, then transferred to 20C, ripened slowly and nonuniformily compared to fruit previously treated with C 2 H 4 at the same temperatures and for the same periods of time. Prior exposure to 100 ppm C 2 H 4 at 30C and, in some instances, 35C stimulated red color development in air at 20C. When the duration of C 2 H 4 treatment at 40C was increased to 48 or 72 hr, subsequent red color development was inhibited after transfer to air at 20C. Further vii increase in C 2 H 4 treatment concentration to 1 ,000 ppm did not alter the fruit response to high temperature. There were few ripening behavior differences in terms of respiration, C 2 H 4 production and 1-amino-cyclopropane-carboxylic acid oxidase activity in air at 20C in tomatoes previously exposed to C 2 H 4 at high temperatures (> 30C) for 24 hr compared to those treated at lower temperatures (i.e. 20 and 25C). Ethylene production was inhibited after 48 or 72 hr at 40C but lower temperature exposure stimulated C 2 H 4 production in the following order: 35 > 30 > 25C. During ripening in air at 20C, ACC conversion to C 2 H 4 increased in fruit previously exposed to C 2 H 4 at 20 or 25C but did not change in fruit from 30 or 35C, while exposure to 40C resulted in the lowest ACO acitivity. Fruit previously treated with C 2 H 4 for 72 hr at 30C lost less weight than fruit held at 30C for 24 hr or 48 hr, which lost as much weight as fruit held at 20 or 25C. Fruit held at 35C lost the most weight. There was enough evidence to conclude that the optimum conditions for suberization are between 25 and 30C and near saturation humidity. Wounded mature green tomatoes were inoculated with Geotrichum candidum, placed at 20, 25, 30, 35 or 40C, and treated with air or C 2 H 4 and near saturation RH. Wounded tomatoes previously treated with C 2 H 4 at 35, 30 or 25C subsequently exhibited increased disease development after 9, 10, or 1 1 days in air at 20C, respectively, compared to fruit previously treated with air only. 'Sour rot' severity in air at 20C after at least 9 days increased as the temperature of previous exposure while treating with air or C 2 H 4 increased from 20 to 25 and 30C and then declined in fruit that came from 35C. A thermophilic bacteria, which caused decay only in wounded tomatoes at temperatures > 35C, was identified as probably being a Bacillus species after Gram testing. viii

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Section: Huementioning

confidence: 62%

Section: High Temperature Effects On Ripeningmentioning

confidence: 99%

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Physiological responses of tomato fruit to ethylene at high temperature /

Masarirambi¹

1997

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“…Under this climatic condition, tomatoes are most likely to be exposed to high temperatures in the field and hence during harvest. Thus, this is a problematic situation because exposure of MG tomatoes to temperatures greater than 30°C is well known to attenuate many aspects of ripening; for example, it has been reported that such high temperatures disrupt ripening as evidenced by poor color development (Maezawa et al, 1993;Picton and Grierson, 1988), delayed softening (Mitcham and McDonald, 1992;Mohammed et al, 1996), perturbed respiration rate (Cheng et al, 1988;Inaba and Chachin, 1989), and suppression of ethylene production (Atta-Aly, 1992). Furthermore, Yang et al (1990) observed that tomatoes did not appear to respond to ethylene when fruit were incubated at high temperature, although Iwahashi et al (1999) and Polenta et al (2006) indicated that tomatoes completed ripening when transferred to lower temperature after a prestorage treatment at high temperature.…”

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confidence: 99%

Physiological Response of Mature Green Tomatoes to Treatment with Ethylene at High Temperature

Loayza

Masarirambi

Brecht

et al. 2020

hortte

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This study investigated the effect of ethylene treatment at high temperatures of 30 to 40 °C for up to 72 hours on subsequent ripening-associated processes in mature green ‘Sunny’ and ‘Agriset 761’ tomatoes (Solanum lycopersicum). Compared with ethylene-treated fruit at 20 °C, ethylene exposure at 30 or 35 °C stimulated ripening in terms of ethylene biosynthesis and color development, but the ethylene effect was only apparent after transfer to air at 20 °C. There were no negative effects on ripe tomato quality related to ethylene exposure at 30 or 35 °C. However, ethylene production of tomatoes was permanently impaired by ethylene exposure at 40 °C for 48 or 72 hours even after transferring fruit to air at 20 °C; these fruit exhibited slow softening and color development. Our results suggest that tomatoes perceive ethylene at 30 to 35 °C despite impairment of ripening at those temperatures, with the accelerated ripening response becoming apparent only after transferring the tomatoes to air at lower temperature.

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