Quality Changes in Tomatoes and Resistance to Alternaria Infection as Influenced by Varying Storage Temperature

Efiuvwevwere, B. J. O.; Hobson, Graeme E.

doi:10.1111/j.1365-2621.1989.tb03085.x

Cited by 4 publications

(4 citation statements)

References 14 publications

(15 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…3). These findings are similar to the observed decrease in reducing sugar content and increase in pH of tomatoes inoculated with Alrernariu solani (Efiuvwevwere and Hobson 1989).…”

Section: Resultssupporting

confidence: 90%

SHELF and MICROBIOLOGICAL STABILITY of ACIDIFIED NONINOCULATED and INOCULATED (ALTERNARIA TENUIS) TOMATO JUICE

Efiuvwevwere

Angasa

1991

J Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

Tomato juice was pasteurized (86°C for 10 min) and subjected to 3 diferent conditions: control (initial pH 4.55), acidified-noninoculated (initial pH 4.00) and acifdijed-inoculated (initial pH 4.00) with Alternaria tenuis. These were evaluated for chemical, physical and microbiological stability during ambient (29 i 2°C) storage for 28 days. Acifdied-inoculated and control samples showed appreciable increase in microbial population; attaining Log , , , 7.5 and 6.9 cfu mL.-', respectively, at the end of storage, but no apparent change occurred in acidifzed-noninoculated. Similar trends occurred in Lactobacilli counts. Conversely, yeast counts increased almost at the same rate in all three treatments. Alternaria count and pH increased in acidijied-inoculated tomato juice with storage, but total soluble solids decreased. Mycelial mat and settling out of insoluble suspended solids occurred in acidijied-inoculated sample by day 16, but these adverse changes were not observed in the other 2 samples.

show abstract

“…3). These findings are similar to the observed decrease in reducing sugar content and increase in pH of tomatoes inoculated with Alrernariu solani (Efiuvwevwere and Hobson 1989).…”

Section: Resultssupporting

confidence: 90%

SHELF and MICROBIOLOGICAL STABILITY of ACIDIFIED NONINOCULATED and INOCULATED (ALTERNARIA TENUIS) TOMATO JUICE

Efiuvwevwere

Angasa

1991

J Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

show abstract

“…Larger lesions (mean of 9. 1 mm) occurred in fruit stored at 35, 18 then 27C, while continuous storage at 27C resulted in smaller lesions (mean of 3.9 mm) (Efiuvwevwere and Hobson, 1989). These results indicate that fluctuating (nonuniform) temperature storage may be detrimental to tomato fruit quality and its resistance to fungal deterioration.…”

Section: High Temperature Effects On Fungal Diseasesmentioning

confidence: 76%

“…Quality changes in tomatoes and resistance to Altemaria infection as influenced by varying storage temperature was investigated by Efiuvwevwere and Hobson (1989).…”

Section: High Temperature Effects On Fungal Diseasesmentioning

confidence: 99%

Physiological responses of tomato fruit to ethylene at high temperature /

Masarirambi¹

1997

View full text Add to dashboard Cite

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

show abstract

“…Fruit rot fungi in tomatoes were recorded in several reports (Abdel‐Gawaad, ; Chinoko & Naqvi, ; Cohen, Farkash, Reshit, & Baider, ; Mathey & Oriolani, ; Samuel & Orji, ; Wani, ). Due to these pathogens, heavy losses of this crop occur during marketing (Okoli & Erinle, ), and considerable changes in the quality of the tomato fruits have been recorded (Efiuvwevwere & Hobson, ; Glazener, ; Rattan & Saini, ). Among these pathogens, Alternaria can cause disease symptoms on all parts of the plant (leaf blight, stem lesions and rotting fruits) and results in acute damage during all stages of plant development (Abada, Mostafa, & Hillal, ).…”

Section: Introductionmentioning

confidence: 99%

Molecular characterization of Alternaria alternata population isolated from Upper Egyptian tomato fruits

Gherbawy

Hussein

Runge

et al. 2018

Journal of Phytopathology

View full text Add to dashboard Cite

Alternaria alternata is the most common fungal pathogen of tomatoes in Upper Egypt. Morphological identification of this fungus is challenging; therefore, this study searched for new classification tools based on molecular techniques. Using a dilution plating method, 67 strains of A. alternata were isolated from 34 samples of rotten tomato fruits representing the Giza 80 and Edkawy cultivars. The collected strains were identified using the amplification products of the internal transcribed spacer (ITS) region, glyceraldehyde 3‐phosphate dehydrogenase (Gpd) and Alt a1, which is a gene involved in the production of most of the allergens produced by A. alternata. The screening revealed that A. alternata constituted more than half of the total fungi recovered from rotten tomatoes in this study. According to the phylogenetic analysis using these three loci, the collected strains clustered in accordance with the host cultivar type from which they had been isolated. Specific gene random primer polymerase chain reaction (SGRP‐PCR) techniques indicated that the A. alternata population in the tested region has a high genetic diversity. The pathogenicity test showed that most of the A. alternata isolates (67.2%) were highly pathogenic, and no correlation was found between the phylogenetic analysis and pathogenicity. In addition, the influence of the fungicide Disan 80% on the collected strains showed significant differences that were attributed to the source of isolation.

show abstract

Quality Changes in Tomatoes and Resistance to Alternaria Infection as Influenced by Varying Storage Temperature

Cited by 4 publications

References 14 publications

SHELF and MICROBIOLOGICAL STABILITY of ACIDIFIED NONINOCULATED and INOCULATED (ALTERNARIA TENUIS) TOMATO JUICE

SHELF and MICROBIOLOGICAL STABILITY of ACIDIFIED NONINOCULATED and INOCULATED (ALTERNARIA TENUIS) TOMATO JUICE

Physiological responses of tomato fruit to ethylene at high temperature /

Molecular characterization of Alternaria alternata population isolated from Upper Egyptian tomato fruits

Contact Info

Product

Resources

About