บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

A reassessment of heat stress as a means of reducing chilling injury in tomato fruit.

Whitaker, B. D.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 281-282 Ref: 6 ref.

1993

บทคัดย่อ

Prestorage heat treatment of tomatoes prevents chilling injury and reversibly inhibits ripening.

Recent studies have indicated that heat stress confers tolerance to chilling in tomato fruits. Partial ripening of tomato fruits has also been shown to reduce chilling sensitivity. Mature-green fruits were held for 3 days at ripening or heat-stress temperatures (20 vs. 38 deg C), held for 20 days at 5 deg , then assessed for ripening and injury over 7 subsequent days at 20 deg . Based on colour values, lycopene content, rates of CO2 and ethylene evolution and visible injury (pitting on the shoulders), it was shown that heat-treated fruits sustained more chilling injury and ripened much more slowly than the 20 deg controls. Seven days after rewarming cold-stored fruits to 20 deg , the controls were uniformly red-ripe, whereas heat-stressed fruits ranged from breaker to orange. After return of cold-stored fruits to 20 deg , ethylene evolution increased to a maximum at 60-80 h in controls but had only begun to rise at 100 h in heat-stressed fruits. The results indicate that, under certain conditions, heat treatment of tomato fruits may not reduce chilling injury as effectively as partial ripening.