ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Prestorage temperature manipulations to reduce chilling injury in tomatoes.

Lurie, S.; Sabehat, A.;

Postharvest Biology and Technology Year: 1997 Vol: 11 Issue: 1 Pages: 57-62 Ref: 16 ref.

1997

บทคัดย่อ

The effects were assessed of gradual cooling before storage, gradual rewarming, heat treatment before storage, and storage duration (at 2 deg C), on the development of chilling injury (CI) in mature green tomato fruits (cv. Daniella). CI developed after transfer to 20 deg in fruits held for more than one week at 2 deg . Gradual cooling to 2 deg prevented CI from developing. Gradual rewarming did not have the same beneficial effects. Holding the fruits for 24 or 48 h at 38 deg before storage prevented CI development during storage at 2 deg for up to 4 weeks. This protection disappeared if fruits were transferred from 38 deg to 20 deg for 4 days before storage at 2 deg . Holding fruits at 20 deg before storage did not affect CI development. Temperatures higher than 38 deg were not generally as effective as 38 deg , and prestorage treatment for 24 h at 42 or 46 deg caused heat damage. The ability of mature green tomatoes to ripen after 3 weeks at 2 deg increased as the growing season advanced, but

there was no similar change in susceptibility to CI. The effect of chilling temperatures on ripening and on the development of CI did not appear to be related, but a prestorage heat treatment negated the effect of chilling on both processes.