Abstract
Sensitivity of tomato fruits to chilling injury limits its storage and marketability. This study investigated the effect of hot water treatment (HWT) on reducing the consequences of chilling injury (CI) with respect to quality attributes of tomatoes during storage. Tomatoes were harvested at three ripening stages: mature green, pink, and red; dipped in hot water at 45°C for 15 min; and stored at three storage temperature conditions: 5°C, 13°C, and a simulated condition (SC: 3 days at 25°C and then at 5°C) representing the time between harvest and consumption by consumer. Quality analysis was carried out at the beginning of the experiment and every 10 days of storage 3 days of shelf life evaluation. Fruit color, lycopene content, weight loss, and CI were evaluated during the experiment. HWT reduced CI in mature green tomatoes but had little effect in pink and red fruits. It also caused delay in surface color development and reduced weight loss. During storage, heated mature green fruits often had significantly more lycopene content but low a* compared with unheated ones, whereas in heated red fruits, both a* and lycopene content were lower than unheated ones. This study showed that HWT could be used to reduce CI in mature green tomatoes, but not in pink and red fruits.
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Claims 8
Claim · model-written summary
Hot water treatment reduced chilling injury in mature green tomatoes.
- Taxon
- tomatoes
Solanum lycopersicume0 - Organ / stage
- mature greene0
- Treatment
- HWTe0
- Outcome
- CIe0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HWT reduced CI in mature green tomatoes but had little effect in pink and red fruits.”
Claim · model-written summary
Hot water treatment had little effect on chilling injury in pink and red fruits.
- Taxon
- tomatoesSolanum lycopersicume0
- Organ / stage
- pink and red fruitse0
- Treatment
- HWTe0
- Outcome
- CIe0
- Direction
- little effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HWT reduced CI in mature green tomatoes but had little effect in pink and red fruits.”
Claim · model-written summary
Hot water treatment delayed surface color development.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- hot water treatmentt0
- Outcome
- surface color developmente0
- Direction
- delaye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“It also caused delay in surface color development and reduced weight loss.”
t0“tomato fruits at different maturity stages to hot water treatment”
Claim · model-written summary
Hot water treatment reduced fruit weight loss.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- hot water treatmentt0
- Outcome
- weight losse0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“It also caused delay in surface color development and reduced weight loss.”
t0“tomato fruits at different maturity stages to hot water treatment”
Claim · model-written summary
Heated mature green fruits often had significantly more lycopene than unheated fruits.
- Taxon
- tomatoSolanum lycopersicumt0
- Organ / stage
- mature green fruitse0
- Treatment
- heatede0
- Outcome
- lycopene contente0
- Direction
- moree0
- Comparator
- unheated onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During storage, heated mature green fruits often had significantly more lycopene content but low a* compared with unheated ones”
t0“tomato fruits”
Claim · model-written summary
Heated mature green fruits had low a* compared with unheated fruits.
- Taxon
- tomatoSolanum lycopersicumt0
- Organ / stage
- mature green fruitse0
- Treatment
- heatede0
- Outcome
- a*e0
- Direction
- lowe0
- Comparator
- unheated onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During storage, heated mature green fruits often had significantly more lycopene content but low a* compared with unheated ones”
t0“tomato fruits”
Claim · model-written summary
Heated red fruits had lower a* than unheated red fruits.
- Taxon
- tomatoSolanum lycopersicumt0
- Organ / stage
- red fruitse0
- Treatment
- heatede0
- Outcome
- a*e0
- Direction
- lowere0
- Comparator
- unheated onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whereas in heated red fruits, both a* and lycopene content were lower than unheated ones.”
t0“tomato fruits”
Claim · model-written summary
Heated red fruits had lower lycopene content than unheated red fruits.
- Taxon
- tomatoSolanum lycopersicumt0
- Organ / stage
- red fruitse0
- Treatment
- heatede0
- Outcome
- lycopene contente0
- Direction
- lowere0
- Comparator
- unheated onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whereas in heated red fruits, both a* and lycopene content were lower than unheated ones.”
t0“tomato fruits”
The same questions in other papers
heat · quality: postharvest · Solanum lycopersicum (tomato)Results differ
28 papers in the same direction as this paper · 5 in the opposite direction · 2 reporting no difference from an alternative
- positive
- positive
- negative
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See all 36 papers →heat · crop injury · Solanum lycopersicum (tomato)Positive and negative results
7 papers in the same direction as this paper · 2 in the opposite direction
- positive
- negative
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6 papers more in this group
See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.