Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.)
The study was accomplished to optimize the application of stress treatment to prevent chilling injury (CI) in tomatoes. Four treatments were evaluated: control, heat shock applied for 24 (HS24) and 48 h (HS48), and cold shock applied for 24 h (CS24). The fruits were stored at 2 and 14C, and evaluate...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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2018
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| Acceso en línea: | https://onlinelibrary.wiley.com/doi/abs/10.1111/jfq.12139 http://hdl.handle.net/20.500.12123/2404 https://doi.org/10.1111/jfq.12139 |
| _version_ | 1855483049383297024 |
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| author | Polenta, Gustavo Alberto Budde, Claudio Olaf Sivakumar, Dharini Nanni, Mariana Guidi, Silvina Mabel |
| author_browse | Budde, Claudio Olaf Guidi, Silvina Mabel Nanni, Mariana Polenta, Gustavo Alberto Sivakumar, Dharini |
| author_facet | Polenta, Gustavo Alberto Budde, Claudio Olaf Sivakumar, Dharini Nanni, Mariana Guidi, Silvina Mabel |
| author_sort | Polenta, Gustavo Alberto |
| collection | INTA Digital |
| description | The study was accomplished to optimize the application of stress treatment to prevent chilling injury (CI) in tomatoes. Four treatments were evaluated: control, heat shock applied for 24 (HS24) and 48 h (HS48), and cold shock applied for 24 h (CS24). The fruits were stored at 2 and 14C, and evaluated immediately after treatment and after 21 and 28 days of storage. An additional evaluation after 7 days of exposure at 20C following storage withdrawal was included to induce ripening and exteriorize the development of CI symptoms. Different biochemical and quality attributes were evaluated (color, titratable acidity, firmness, ethylene, CI index and heat shock protein [HSP] accumulation). Heat treatments were successful in preventing the decay of fruits under CI‐inducing conditions. The significantly better performance of HS48 in comparison to the other treatments gives evidence that the effectiveness relies on the adequate intensity of application; therefore, this intensity should be strictly controlled by a proper monitoring method. In this regard, small HSP accumulation was found suitable to reflect properly the physiological condition of fruits and therefore to potentially optimize and determine the adequate intensity of treatment application. |
| format | Artículo |
| id | INTA2404 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA24042018-05-22T11:24:45Z Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.) Polenta, Gustavo Alberto Budde, Claudio Olaf Sivakumar, Dharini Nanni, Mariana Guidi, Silvina Mabel Tomate Procesamiento de Alimentos Calidad Tratamiento Térmico Reacciones Bioquímicas Solanum Lycopersicum Tomatoes Food Processing Quality Heat Treatment Biochemical Reactions Lycopersicon Esculentum The study was accomplished to optimize the application of stress treatment to prevent chilling injury (CI) in tomatoes. Four treatments were evaluated: control, heat shock applied for 24 (HS24) and 48 h (HS48), and cold shock applied for 24 h (CS24). The fruits were stored at 2 and 14C, and evaluated immediately after treatment and after 21 and 28 days of storage. An additional evaluation after 7 days of exposure at 20C following storage withdrawal was included to induce ripening and exteriorize the development of CI symptoms. Different biochemical and quality attributes were evaluated (color, titratable acidity, firmness, ethylene, CI index and heat shock protein [HSP] accumulation). Heat treatments were successful in preventing the decay of fruits under CI‐inducing conditions. The significantly better performance of HS48 in comparison to the other treatments gives evidence that the effectiveness relies on the adequate intensity of application; therefore, this intensity should be strictly controlled by a proper monitoring method. In this regard, small HSP accumulation was found suitable to reflect properly the physiological condition of fruits and therefore to potentially optimize and determine the adequate intensity of treatment application. Instituto de Tecnología de Alimentos Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Sivakumar, Dharini. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; Sudáfrica Fil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Guidi, Silvina Mabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina 2018-05-15T17:56:03Z 2018-05-15T17:56:03Z 2015-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://onlinelibrary.wiley.com/doi/abs/10.1111/jfq.12139 http://hdl.handle.net/20.500.12123/2404 0146-9428 1745-4557 https://doi.org/10.1111/jfq.12139 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Journal of Food Quality 38 (3) : 153-163. (June 2015) |
| spellingShingle | Tomate Procesamiento de Alimentos Calidad Tratamiento Térmico Reacciones Bioquímicas Solanum Lycopersicum Tomatoes Food Processing Quality Heat Treatment Biochemical Reactions Lycopersicon Esculentum Polenta, Gustavo Alberto Budde, Claudio Olaf Sivakumar, Dharini Nanni, Mariana Guidi, Silvina Mabel Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.) |
| title | Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.) |
| title_full | Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.) |
| title_fullStr | Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.) |
| title_full_unstemmed | Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.) |
| title_short | Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.) |
| title_sort | evaluation of biochemical and quality attributes to monitor the application of heat and cold treatments in tomato fruit lycopersicon esculentum mill |
| topic | Tomate Procesamiento de Alimentos Calidad Tratamiento Térmico Reacciones Bioquímicas Solanum Lycopersicum Tomatoes Food Processing Quality Heat Treatment Biochemical Reactions Lycopersicon Esculentum |
| url | https://onlinelibrary.wiley.com/doi/abs/10.1111/jfq.12139 http://hdl.handle.net/20.500.12123/2404 https://doi.org/10.1111/jfq.12139 |
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