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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Effect of prestorage manipulation on the reduction of chilling injury in tomatoes
Year:
2005
Source of publication :
Acta Horticulturae
Authors :
פליק, אלעזר
;
.
Volume :
682
Co-Authors:
Ilic, Z., Faculty of Agriculture, 38219-Lesak, Serbia
Fallik, E., Volcani Center, Department of Postharvest Science of Fresh Produce, Bet Dagan, Israel
Facilitators :
From page:
1639
To page:
1644
(
Total pages:
6
)
Abstract:
Chilling injury is a physiological disorder that develops in subtropical fruits such as tomatoes when they are exposed to non-freezing temperatures below 10°C. When a heat treatment was administered to tomato fruit their sensitivity to low temperature was reduced and they could be stored for up to a month at 2°C without developing chilling injury (CI). Heat stress with hot water dips (50°C for up to 1 min) and Hot Water Rinsing and Brushing (HWRB, a short-term treatment of pink tomato at 52°C for 15 sec) has potential for maintaining fruit quality and fruit resistance to chilling injury. Under stress, plants synthesize specific proteins, and their accumulation has a role in protecting the tissue from possible damage. The protective effects of heat treatment against CI in tomatoes has been correlated with the accumulation of heat shock proteins (HSPs) in fruit tissue (pericarp). The elevated temperatures initiates synthesis of these proteins HSP. Inhibition of normal protein synthesis and production of HSP were found at high temperature. Maximal production of HSP was found after 24 hours after treatment in both heat treatments. Synthesis HSP protein after 48 hours is smaller than after 24 hours or immediately after heat treatment. The protein continued to accumulate throughout the heating period and remained present during storage for 3 weeks at 2°C. Unheated control fruit did not developed full red colour after storage, and developed high levels of CI and decay.
Note:
Related Files :
cold stress
Fresh tomato
Heat shock proteins (HSPs)
Heat treatment
Solanum lycopersicum
Storage
tomato
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר מתוך כינוס
;
.
Language:
אנגלית
Editors' remarks:
ID:
29371
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:46
You may also be interested in
Scientific Publication
Effect of prestorage manipulation on the reduction of chilling injury in tomatoes
682
Ilic, Z., Faculty of Agriculture, 38219-Lesak, Serbia
Fallik, E., Volcani Center, Department of Postharvest Science of Fresh Produce, Bet Dagan, Israel
Effect of prestorage manipulation on the reduction of chilling injury in tomatoes
Chilling injury is a physiological disorder that develops in subtropical fruits such as tomatoes when they are exposed to non-freezing temperatures below 10°C. When a heat treatment was administered to tomato fruit their sensitivity to low temperature was reduced and they could be stored for up to a month at 2°C without developing chilling injury (CI). Heat stress with hot water dips (50°C for up to 1 min) and Hot Water Rinsing and Brushing (HWRB, a short-term treatment of pink tomato at 52°C for 15 sec) has potential for maintaining fruit quality and fruit resistance to chilling injury. Under stress, plants synthesize specific proteins, and their accumulation has a role in protecting the tissue from possible damage. The protective effects of heat treatment against CI in tomatoes has been correlated with the accumulation of heat shock proteins (HSPs) in fruit tissue (pericarp). The elevated temperatures initiates synthesis of these proteins HSP. Inhibition of normal protein synthesis and production of HSP were found at high temperature. Maximal production of HSP was found after 24 hours after treatment in both heat treatments. Synthesis HSP protein after 48 hours is smaller than after 24 hours or immediately after heat treatment. The protein continued to accumulate throughout the heating period and remained present during storage for 3 weeks at 2°C. Unheated control fruit did not developed full red colour after storage, and developed high levels of CI and decay.
Scientific Publication
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