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פותח על ידי קלירמאש פתרונות בע"מ -
Heat treatment to decrease chilling injury in tomato fruit. Effects on lipids, pericarp lesions and fungal growth
Year:
1997
Source of publication :
Physiologia Plantarum
Authors :
לוריא, סוזן
;
.
לפסקר, צוריה
;
.
פליק, אלעזר
;
.
Volume :
100
Co-Authors:
Lurie, S., Dept. of Postharvest Science, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Laamim, M., Inst. National de la Recherche, B. P. 124, Inezgane, Morocco
Lapsker, Z., Dept. of Postharvest Science, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Fallik, E., Dept. of Postharvest Science, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
297
To page:
302
(
Total pages:
6
)
Abstract:
Tomato fruits are sensitive to low temperature and develop chilling injury, while at nonchilling temperatures they ripen rapidly. Previously, a hot-air treatment was found to reduce the sensitivity of the fruit to low temperatures. In the present study hot air was compared to hot water and their effects on reducing chilling injury and fungal decay were investigated. Tomatoes (Lycopersicon esculentum cv. Daniella) at the breaker stage were subjected to hot air, 48 h at 38°C, or various hot water dips, 30 min at 40°C or 2 min at 46, 48 or 50°C, before holding at 2°C. The unheated tomatoes developed chilling injury and fungal infections at 2°C, but not at 12°C. All the heat treatments reduced chilling injury and decay in tomatoes held for 3 weeks at 2°C. The outer pericarp tissue of heated tomatoes had higher phospholipid and lower sterol contents than unheated tomatoes. Heated tomatoes also had less saturated fatty acids than unheated tomatoes held at 2°C, but not at 12°C. Scanning electron micrograph observations showed that all the fruits had microcracks in their surface, but the unheated chilled tomatoes had also fungal growth in the cracks, while those of the heated tomato fruit did not. In the areas of chilling injury collapsed cells were present under the peel and could also support pathogen development. It is suggested that the heat treatment institutes a response to high temperature stress in the fruit tissue that leads to strengthened membranes. This prevents the loss of function and cell collapse which was found in the chilling-injured areas of affected fruit.
Note:

The correct link to the article:

https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1399-3054.1997.tb04786.x

Related Files :
chilling injury
heat shock
Lipids
Lycopersicon esculentum
Solanum lycopersicum
tomato
עוד תגיות
תוכן קשור
More details
DOI :
10.1034/j.1399-3054.1997.1000211.x
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
19119
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:26
Scientific Publication
Heat treatment to decrease chilling injury in tomato fruit. Effects on lipids, pericarp lesions and fungal growth
100
Lurie, S., Dept. of Postharvest Science, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Laamim, M., Inst. National de la Recherche, B. P. 124, Inezgane, Morocco
Lapsker, Z., Dept. of Postharvest Science, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Fallik, E., Dept. of Postharvest Science, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Heat treatment to decrease chilling injury in tomato fruit. Effects on lipids, pericarp lesions and fungal growth
Tomato fruits are sensitive to low temperature and develop chilling injury, while at nonchilling temperatures they ripen rapidly. Previously, a hot-air treatment was found to reduce the sensitivity of the fruit to low temperatures. In the present study hot air was compared to hot water and their effects on reducing chilling injury and fungal decay were investigated. Tomatoes (Lycopersicon esculentum cv. Daniella) at the breaker stage were subjected to hot air, 48 h at 38°C, or various hot water dips, 30 min at 40°C or 2 min at 46, 48 or 50°C, before holding at 2°C. The unheated tomatoes developed chilling injury and fungal infections at 2°C, but not at 12°C. All the heat treatments reduced chilling injury and decay in tomatoes held for 3 weeks at 2°C. The outer pericarp tissue of heated tomatoes had higher phospholipid and lower sterol contents than unheated tomatoes. Heated tomatoes also had less saturated fatty acids than unheated tomatoes held at 2°C, but not at 12°C. Scanning electron micrograph observations showed that all the fruits had microcracks in their surface, but the unheated chilled tomatoes had also fungal growth in the cracks, while those of the heated tomato fruit did not. In the areas of chilling injury collapsed cells were present under the peel and could also support pathogen development. It is suggested that the heat treatment institutes a response to high temperature stress in the fruit tissue that leads to strengthened membranes. This prevents the loss of function and cell collapse which was found in the chilling-injured areas of affected fruit.

The correct link to the article:

https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1399-3054.1997.tb04786.x

Scientific Publication
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