Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
The aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heat treatments by water immersion at 42...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2019
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| Online Access: | https://www.sciencedirect.com/science/article/pii/S0023643804002920 http://hdl.handle.net/20.500.12123/6129 https://doi.org/10.1016/j.lwt.2004.11.003 |
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| author | Polenta, Gustavo Alberto Lucangeli, C.D. Budde, Claudio Olaf Gonzalez, Claudia Beatriz Murray, Ricardo Ernesto |
| author_browse | Budde, Claudio Olaf Gonzalez, Claudia Beatriz Lucangeli, C.D. Murray, Ricardo Ernesto Polenta, Gustavo Alberto |
| author_facet | Polenta, Gustavo Alberto Lucangeli, C.D. Budde, Claudio Olaf Gonzalez, Claudia Beatriz Murray, Ricardo Ernesto |
| author_sort | Polenta, Gustavo Alberto |
| collection | INTA Digital |
| description | The aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heat treatments by water immersion at 42 °C for 30 min (HS30′) or for 60 min (HS60′); or by air at 38 °C for 72 h (HS72h); and (B) anaerobic treatments carried out at 20 °C under humidified nitrogen atmosphere for 3 days (ANA3d) or 6 days (ANA6d). After treatments, fruits were stored at 2 or 14 °C. Parameters evaluated were: colour, total acidity, major organic acids, firmness, and ethanol and acetaldehyde concentration. Anaerobic and long-term heat shock treatments inhibited colour development irrespective of storage temperature. Air heat treatment reduced tritratable acidity by increasing malic acid metabolism. Anaerobic treatments induced ethanol accumulation, which could be reversed during storage for the short treatment (3 days), but not for the longer treatment (6 days). Acetaldehyde concentration was increased by anaerobic treatments, but also by immersion in hot water for 60 min, which would produce a “low-aerobic” environment. |
| format | info:ar-repo/semantics/artículo |
| id | INTA6129 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| record_format | dspace |
| spelling | INTA61292019-10-17T10:54:32Z Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits Polenta, Gustavo Alberto Lucangeli, C.D. Budde, Claudio Olaf Gonzalez, Claudia Beatriz Murray, Ricardo Ernesto Tomatoes Anaerobic Treatment Heat Shock Cooling Stress Organic Acids Tomate Tratamiento Anaeróbico Shock Térmico Enfriamiento Estres Anaerobiosis Ácidos Orgánicos Physiological and Biochemical Parameters Chilling Injury Parámetros Fisiológicos y Bioquímicos Lesión por Frío The aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heat treatments by water immersion at 42 °C for 30 min (HS30′) or for 60 min (HS60′); or by air at 38 °C for 72 h (HS72h); and (B) anaerobic treatments carried out at 20 °C under humidified nitrogen atmosphere for 3 days (ANA3d) or 6 days (ANA6d). After treatments, fruits were stored at 2 or 14 °C. Parameters evaluated were: colour, total acidity, major organic acids, firmness, and ethanol and acetaldehyde concentration. Anaerobic and long-term heat shock treatments inhibited colour development irrespective of storage temperature. Air heat treatment reduced tritratable acidity by increasing malic acid metabolism. Anaerobic treatments induced ethanol accumulation, which could be reversed during storage for the short treatment (3 days), but not for the longer treatment (6 days). Acetaldehyde concentration was increased by anaerobic treatments, but also by immersion in hot water for 60 min, which would produce a “low-aerobic” environment. Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Lucangeli, C.D. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina. Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina. Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina. 2019-10-17T10:47:19Z 2019-10-17T10:47:19Z 2006-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0023643804002920 http://hdl.handle.net/20.500.12123/6129 0023-6438 https://doi.org/10.1016/j.lwt.2004.11.003 eng info:eu-repo/semantics/restrictedAccess application/pdf Food Science and Technology 39 (1) : 27-34 (January 2006). |
| spellingShingle | Tomatoes Anaerobic Treatment Heat Shock Cooling Stress Organic Acids Tomate Tratamiento Anaeróbico Shock Térmico Enfriamiento Estres Anaerobiosis Ácidos Orgánicos Physiological and Biochemical Parameters Chilling Injury Parámetros Fisiológicos y Bioquímicos Lesión por Frío Polenta, Gustavo Alberto Lucangeli, C.D. Budde, Claudio Olaf Gonzalez, Claudia Beatriz Murray, Ricardo Ernesto Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits |
| title | Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits |
| title_full | Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits |
| title_fullStr | Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits |
| title_full_unstemmed | Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits |
| title_short | Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits |
| title_sort | heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits |
| topic | Tomatoes Anaerobic Treatment Heat Shock Cooling Stress Organic Acids Tomate Tratamiento Anaeróbico Shock Térmico Enfriamiento Estres Anaerobiosis Ácidos Orgánicos Physiological and Biochemical Parameters Chilling Injury Parámetros Fisiológicos y Bioquímicos Lesión por Frío |
| url | https://www.sciencedirect.com/science/article/pii/S0023643804002920 http://hdl.handle.net/20.500.12123/6129 https://doi.org/10.1016/j.lwt.2004.11.003 |
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