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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Cracking of cherry tomatoes in solution
Year:
2002
Source of publication :
Postharvest Biology and Technology
Authors :
דביר, אורית
;
.
ליכטר, אמנון
;
.
פליק, אלעזר
;
.
Volume :
26
Co-Authors:
Lichter, A., Department of Postharvest Science of Fresh Produce, Institute for Technology and Storage of Agricultural Products, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
Dvir, O., Department of Postharvest Science of Fresh Produce, Institute for Technology and Storage of Agricultural Products, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, Institute for Technology and Storage of Agricultural Products, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
Cohen, S., Ramat Negev Desert Agroresearch Center, P. O. Box 653, D. N. Chalutza 85515, Beer-Sheva, Israel
Golan, R., Ramat Negev Desert Agroresearch Center, P. O. Box 653, D. N. Chalutza 85515, Beer-Sheva, Israel
Shemer, Z., Ramat Negev Desert Agroresearch Center, P. O. Box 653, D. N. Chalutza 85515, Beer-Sheva, Israel
Sagi, M., Institute of Applied Research, Ben Gurion University, P. O. Box 653, Beer-Sheva, Israel
Facilitators :
From page:
305
To page:
312
(
Total pages:
8
)
Abstract:
Tomato fruit cracking occurs both during ripening and after harvest. Cracked fruits cannot be marketed and the cracks form sites for fungal penetration and infection. An assay based on immersion of the fruit in water was developed to study factors involved in fruit cracking. Adding calcium to the water reduced cracking whereas chelating agents increased cracking. Mineral analysis of the fruit following calcium treatment demonstrated an increase in bound calcium, while CDTA reduced the amount of soluble calcium. Decrease in fruit weight associated with water loss during storage was correlated with a decrease in the cracking potential of the fruit. Conversely, ripening during storage resulted in an increase in the cracking potential. Immersion of the fruit in acidic phosphate or citrate buffers promoted cracking whereas neutral or basic buffers prevented cracking. The cracking potential of cherry tomatoes was high after morning harvest, and it declined at noon and was low after evening harvest. It is anticipated that this study will assist to evaluate positive or negative practices which may influence cracking of cherry tomatoes after harvest. © 2002 Elsevier Science B.V. All rights reserved.
Note:
Related Files :
calcium
Cherry tomatoes
Cracking
Lycopersicon
Lycopersicon esculentum
Lycopersicon esculentum var. cerasiforme
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S0925-5214(02)00061-3
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
30582
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:55
Scientific Publication
Cracking of cherry tomatoes in solution
26
Lichter, A., Department of Postharvest Science of Fresh Produce, Institute for Technology and Storage of Agricultural Products, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
Dvir, O., Department of Postharvest Science of Fresh Produce, Institute for Technology and Storage of Agricultural Products, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, Institute for Technology and Storage of Agricultural Products, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
Cohen, S., Ramat Negev Desert Agroresearch Center, P. O. Box 653, D. N. Chalutza 85515, Beer-Sheva, Israel
Golan, R., Ramat Negev Desert Agroresearch Center, P. O. Box 653, D. N. Chalutza 85515, Beer-Sheva, Israel
Shemer, Z., Ramat Negev Desert Agroresearch Center, P. O. Box 653, D. N. Chalutza 85515, Beer-Sheva, Israel
Sagi, M., Institute of Applied Research, Ben Gurion University, P. O. Box 653, Beer-Sheva, Israel
Cracking of cherry tomatoes in solution
Tomato fruit cracking occurs both during ripening and after harvest. Cracked fruits cannot be marketed and the cracks form sites for fungal penetration and infection. An assay based on immersion of the fruit in water was developed to study factors involved in fruit cracking. Adding calcium to the water reduced cracking whereas chelating agents increased cracking. Mineral analysis of the fruit following calcium treatment demonstrated an increase in bound calcium, while CDTA reduced the amount of soluble calcium. Decrease in fruit weight associated with water loss during storage was correlated with a decrease in the cracking potential of the fruit. Conversely, ripening during storage resulted in an increase in the cracking potential. Immersion of the fruit in acidic phosphate or citrate buffers promoted cracking whereas neutral or basic buffers prevented cracking. The cracking potential of cherry tomatoes was high after morning harvest, and it declined at noon and was low after evening harvest. It is anticipated that this study will assist to evaluate positive or negative practices which may influence cracking of cherry tomatoes after harvest. © 2002 Elsevier Science B.V. All rights reserved.
Scientific Publication
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