บทคัดย่องานวิจัย

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Effect of high temperature on cell wall modifications associated with tomato fruit ripening.

Mitcham, E. J.; McDonald, R. E.;

Postharvest Biology and Technology Year: 1992 Vol: 1 Issue: 3 Pages: 257-264 Ref: 19 ref.

1992

บทคัดย่อ

Effect of high temperature on cell wall modifications associated with tomato fruit ripening.

Tomato fruits (cv. Sunny) were harvested at the mature green stage and kept for 4 days at either 21 deg or 40 deg C, then subsequently stored at 21 deg . Red colour development and softening were inhibited in heated fruits. Fourteen days after treatment, heat-stressed fruits were twice as firm as the controls. The cell wall uronide content increased in heat-exposed fruits but remained unchanged in fruits stored constantly at 21 deg . Heat treatment inhibited ripening-associated cell wall modification so that, 14 days after treatment, stressed fruits contained only one-third the amount of soluble polyuronides present in control fruits. Furthermore, the rate of loss of cell wall galactose and arabinose was reduced in heat-stressed fruits. Postharvest exposure of unripe tomato fruits to high temperature appears to reduce the rate of cell wall degradation, while the synthesis of polyuronide components continues normally.