ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Heat treatments to decrease chilling injury in tomato fruit. Effects on lipids, pericarp lesions and fungal growth.

Lurie, S.; Laamim, M.; Lapsker, Z.; Fallik, E.;

Physiologia Plantarum Year: 1997 Vol: 100 Issue: 2 Pages: 297-302 Ref: 33 ref.

1997

บทคัดย่อ

Tomato fruits are sensitive to low temperature and develop chilling injury, while at non-chilling temperatures they ripen rapidly. Previously, a hot-air treatment was found to reduce the sensitivity of the fruit to low temperatures. Hot air was compared to hot water and their effects on reducing chilling injury and fungal decay were investigated in a laboratory. Tomatoes cv. Daniella at the breaker stage were exposed to hot air, 48 h at 38 deg C, or various hot water dips, 30 min at 40 deg C or 2 min at 46, 48 or 50 deg C, before holding at 2 deg C. The unheated tomatoes developed chilling injury and fungal infections at 2 deg C, but not at 12 deg C. All the heat treatments reduced chilling injury and decay in tomatoes held for 3 weeks at 2 deg C. The outer pericarp tissue of heated tomatoes had higher phospholipid and lower sterol contents than unheated tomatoes. Heated tomatoes also had lower saturated fatty acid content than unheated tomatoes held at 2 deg C, but not at 12 deg C. Scanning ele

ctron micrograph observations showed that all the fruits had microcracks in their surface, but the unheated chilled tomatoes also had fungal growth in the cracks, while those of the heated tomato fruit did not. In the areas of chilling injury collapsed cells were present under the skin and could also support pathogen development. It is suggested that the heat treatment institutes a response to high temperature stress in the fruit tissue that leads to strengthened membranes. This prevents the loss of function and cell collapse which was found in the chilled-injured areas of affected fruit.