บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of prestorage manipulation on the reduction of chilling injury in tomatoes.

Llic Z.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.73

2004

บทคัดย่อ

Effect of prestorage manipulation on the reduction of chilling injury in tomatoes. Chilling injury is a physiological disorder that develops in subtropical fruits such as tomatoes when they are exposed to non freezing temperatures below 10 °C.When a heat treatment was administered to tomato fruit their sensitivity to low temperature was reduced and they could be stored for up to a month at 2 °C without developing chilling injury (CI).

Heat stress with hot water dips (50 °C for up to 1 min) and HWRB – Hot Water Rinsing and Brushing (a short-term treatment of pink tomato at 52 °C for 15 s) has potential for maintaining fruit quality and fruit resistance to chilling injury.Under stress, plants synthesize specific proteins, and their accumulation has a role in protecting the tissue from possible damage.The protective effects of heat treatment against CI in tomatoes has been correlated with the accumulation of heat shock proteins (HSPs) in fruit tissue (pericarp).The elevated temperatures initiates synthesis of these proteins HSP.

Inhibition of normal protein synthesis and production of HSP were found at high temperature.Maximal production (HSP) was found after 24 h after treatment in both heat treatment.Synthesis HSP protein after 48 h is smaller than after 24 h or immediately after heat treatment.The protein continued to accumulate throughout the heating period and remained present during storage for 3 weeks at 2 °C.Unheated fruit (control) after storage did not developed full red colour, but did develop high levels of CI and decay.