บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The effect of high temperature on maintaining quality of harvested tomatoes.

Lurie, S.; Handros, A.; Sabahat, A.; Klein, J. D.; Fallik, E.; Shapiro, R.;

Postharvest physiology, pathology and technologies for horticultural commodities: recent advances. Proceedings of an international symposium held at Agadir, Morocco, 16-21 January 1994. Year: 1995 Pages: 234-240 Ref: 13 ref.

1995

บทคัดย่อ

The effect of high temperature on maintaining quality of harvested tomatoes.

ABSTRACT :

 

Mature green tomatoes (cv. F144), warmed for 3 days at 38 deg C, ripened at 20 deg more slowly than unwarmed tomatoes. Their colour development and softening were delayed, although ethylene production was enhanced. Lower activity and protein content of polygalacturonase in warmed tomatoes correlated with slowed softening. After storage at 2 deg for 3 weeks, warmed tomatoes ripened normally while unwarmed tomatoes developed chilling injury. Normal ripening was accompanied by higher mRNA levels for polygalacturonase and phytoene synthase in warmed than in unwarmed tomatoes. Chilling injury in unwarmed tomatoes was accompanied by loss of membrane phospholipid and increase in ion leakage. The unwarmed tomatoes also developed more rots than warmed ones. The germination and growth of Botrytis cinerea was found to be inhibited by the warming treatment.