Abstract
ABSTRACT The postharvest quality of tomato fruit ( Lycopersicon esculentum L.) was evaluated after treatment with natural volatile compounds (methyl jasmonate [MJ] or ethanol) and storage at 13C during or following vapor exposure. The fruit treated with natural volatiles did not differ on fruit decay during vapor exposure, but following exposure and transfer to ambient air, the fruit had less decay at storage temperature. Volatile‐treated fruit tended to maintain firmness during exposure, and the effects were significant for ethanol‐treated fruit, following storage to ambient air. Sugar (i.e., fructose and glucose) concentration was stimulated in ethanol‐treated fruit following exposure and transfer to ambient air. Ascorbic acid concentration was stimulated in MJ‐treated fruit during exposure and persisted (including ethanol treatment) following transfer to ambient air. Total phenolics declined during vapor exposure and increased for MJ‐treated fruit after transfer to ambient air. Lycopene concentration did not differ during MJ exposure but increased following volatile exposure. The fruit samples treated with vapors had accelerated percentage weight loss compared with untreated fruit during ripening but without commercial interest, whereas citric acid content did not differ among the treatments. The results suggest that MJ and ethanol vapor may improve fruit quality‐related attributes on top of the well‐documented antimicrobial protection during fresh produce storage and transit. PRACTICAL APPLICATIONS The data presented in this work suggest that the use of natural volatiles is an innovative and useful tool as an alternative to the use of synthetic fungicides or other sanitation techniques in storage/packaging. Vapor enrichment may reduce disease development with a major contribution to limiting the spread of the pathogen by lowering the spore load (spore production) in the storage/transit atmospheres as well as the use of natural volatiles as an alternative food preservative. In addition to these, the improvement of fruit quality observed in the present work is of great market importance. The effects of natural compounds on individual microorganisms (fungi and bacteria), both responsible for spoilage and foodborne pathogens, as well as the minimum concentration to gain effectiveness without affecting fresh produce quality and storage deserve further research.
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Claims 14
Claim · model-written summary
Natural volatile treatment did not change fruit decay during vapor exposure.
- Taxon
- tomato fruit
Solanum lycopersicumt0 - Treatment
- natural volatilese0
- Outcome
- fruit decaye0
- Direction
- did not differe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fruit treated with natural volatiles did not differ on fruit decay during vapor exposure”
t0“TOMATO FRUIT”
Claim · model-written summary
Volatile-treated fruit had less decay after transfer to ambient air.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- exposuree0
- Outcome
- decaye0
- Direction
- lesse0
- Qualifier
- transfer to ambient aire0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“following exposure and transfer to ambient air, the fruit had less decay at storage temperature”
t0“TOMATO FRUIT”
Claim · model-written summary
Volatile-treated fruit tended to maintain firmness during exposure.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- Volatile‐treatede0
- Outcome
- firmnesse0
- Direction
- maintaine0
- Qualifier
- tended toe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile‐treated fruit tended to maintain firmness during exposure”
t0“TOMATO FRUIT”
Claim · model-written summary
Ethanol-treated fruit had a significant firmness effect after transfer to ambient air.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- ethanol‐treatede0
- Outcome
- effectse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the effects were significant for ethanol‐treated fruit, following storage to ambient air”
t0“TOMATO FRUIT”
Claim · model-written summary
Ethanol treatment stimulated fructose and glucose concentrations after transfer to ambient air.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- ethanol‐treatede0
- Outcome
- Sugar (i.e., fructose and glucose) concentratione0
- Direction
- stimulatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sugar (i.e., fructose and glucose) concentration was stimulated in ethanol‐treated fruit following exposure and transfer to ambient air”
t0“TOMATO FRUIT”
Claim · model-written summary
Methyl jasmonate stimulated ascorbic acid concentration during exposure.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- MJ‐treatede0
- Outcome
- Ascorbic acid concentratione0
- Direction
- stimulatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ascorbic acid concentration was stimulated in MJ‐treated fruit during exposure”
t0“TOMATO FRUIT”
Claim · model-written summary
The ascorbic acid response persisted after transfer to ambient air, including ethanol-treated fruit.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- ethanol treatmente0
- Outcome
- persistede0
- Direction
- persistede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“persisted (including ethanol treatment) following transfer to ambient air”
t0“TOMATO FRUIT”
Claim · model-written summary
Total phenolics declined during vapor exposure.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- vapor exposuree0
- Outcome
- Total phenolicse0
- Direction
- declinede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total phenolics declined during vapor exposure”
t0“TOMATO FRUIT”
Claim · model-written summary
Total phenolics increased for methyl jasmonate-treated fruit after transfer to ambient air.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- MJ‐treatede0
- Outcome
- increasede0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increased for MJ‐treated fruit after transfer to ambient air”
t0“TOMATO FRUIT”
Claim · model-written summary
Lycopene concentration did not differ during methyl jasmonate exposure.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- MJ exposuree0
- Outcome
- Lycopene concentratione0
- Direction
- did not differe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lycopene concentration did not differ during MJ exposure”
t0“TOMATO FRUIT”
Claim · model-written summary
Lycopene concentration increased following volatile exposure.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- volatile exposuree0
- Outcome
- Lycopene concentratione0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lycopene concentration did not differ during MJ exposure but increased following volatile exposure”
t0“TOMATO FRUIT”
Claim · model-written summary
Vapor-treated fruit had accelerated percentage weight loss during ripening.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- vaporse0
- Outcome
- percentage weight losse0
- Direction
- acceleratede0
- Comparator
- untreated fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruit samples treated with vapors had accelerated percentage weight loss compared with untreated fruit during ripening”
t0“TOMATO FRUIT”
Claim · model-written summary
Citric acid content did not differ among treatments.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- treatmentse0
- Outcome
- citric acid contente0
- Direction
- did not differe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“citric acid content did not differ among the treatments”
t0“TOMATO FRUIT”
Claim · model-written summary
The authors suggest methyl jasmonate and ethanol vapor may improve fruit quality attributes.
- Taxon
- tomato fruitSolanum lycopersicumt0
- Treatment
- MJ and ethanol vapore0
- Outcome
- improve fruit quality‐related attributese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MJ and ethanol vapor may improve fruit quality‐related attributes”
t0“TOMATO FRUIT”
The same questions in other papers
(-)-methyl jasmonate · quality: phytochemicals · Solanum lycopersicum (tomato)Results agree
12 papers in the same direction as this paper
- positive
- positive
- positive
9 papers more in this group
See all 13 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.