บทคัดย่องานวิจัย

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Exposure of green tomatoes to hot water affects ripening and reduces decay and chilling injury

Brecht, J. K., Chen WeiXin, Sargent, S. A., Cordasco, K. and Bartz, J. A.

Proceedings of the Florida State Horticultural Society Year: 1999, publ. 2000 Issue: No. 112 Pages: 138-143.

2000

บทคัดย่อ

Exposure of green tomatoes to hot water affects ripening and reduces decay and chilling injury.

Commercially packed mature-green Florida Sanibel, Florida47, and SunPride tomato cultivars that had not been treated with ethylene were immersed in water at 24 deg C (ambient control) or 44 to 54 deg C for various times. Tomatoes were evaluated for ripeness stage, decay, heat injury and chilling injury symptoms, and surface colour following 2 weeks of storage at 2 or 12 deg C and subsequently for up to 10 days of ripening at 20 deg C. Treatment for 60 to 90 minutes at 44, 46, or 48 deg C, or 2.5 to 30 minutes at 54 deg C caused heat injury symptoms (ripening inhibition, stem end creasing, tissue collapse and increased decay). Exposure to 50 deg C for 2.5 minutes did not cause any detectable heat injury; the 5 or 10 minutes at 50 deg C or 2.5 minutes at 52 deg C treatments were associated with only slight incidence and severity of heat injury. All four treatments prevented chilling injury symptom development and reduced decay incidence. Exposure to 50 deg C water for 2.5, 5, or 10 minutes stimula

ted ripening-related colour development after 12 deg C storage, but, after 2 deg C storage, colour development of hot water-treated tomatoes was delayed, although normal. Heat treatments tended to magnify maturity variability within a lot of tomatoes, with less mature fruit apparently more sensitive to ripening inhibition and heat injury.