Abstract
BACKGROUND: Tomato fruit is of prime importance owing to its qualities for human nutrition and its economic value. In order to extend its commercial life, it is harvested at mature but unripe stages and stored at low temperatures. The goal of this work was to study the influence of harvest and chilling storage of mature green tomato fruit (cv. Micro-Tom) on the protein pattern, amino acid content and protease activity during fruit ripening. RESULTS: Fruits were sampled during ripening in three different conditions: 1, on the vine; 2, off the vine; 3, off the vine after 4 weeks at 4 °C. During all fruit ripening conditions, protein level decreased while amino acid content increased. Chilling storage of mature green fruit led to a reduction in protein content. Ripening off the vine (conditions 2 and 3) resulted in a threefold increase in red fruit amino acid levels when compared with red fruit on the vine. Protease activities (autoproteolytic, azocaseinolytic and gelatinolytic) were detected in all fruits evaluated and were differently affected by ripening stage, ripening conditions and the presence of specific inhibitors. CONCLUSION: Harvest and chilling storage increased endogenous substrate proteolysis, azocaseinolytic activity and free amino acid levels, which could be related to fruit quality.
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Claims 9
Claim · model-written summary
Protein level decreased during ripening under all conditions.
- Taxon
- tomato
Solanum lycopersicumt0 - Outcome
- protein levele0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During all fruit ripening conditions, protein level decreased while amino acid content increased.”
t0“tomato fruit”
Claim · model-written summary
Amino acid content increased during ripening under all conditions.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- amino acid contente0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During all fruit ripening conditions, protein level decreased while amino acid content increased.”
t0“tomato fruit”
Claim · model-written summary
Chilling storage reduced protein content of mature green fruit.
- Taxon
- tomatoSolanum lycopersicumt0
- Organ / stage
- mature green fruite0
- Treatment
- Chilling storagee0
- Outcome
- protein contente0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Chilling storage of mature green fruit led to a reduction in protein content.”
t0“tomato fruit”
Claim · model-written summary
Off-vine ripening gave red fruit threefold higher amino acid levels than on-vine ripening.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- Ripening off the vinee0
- Outcome
- red fruit amino acid levelse0
- Direction
- increasee0
- Value
- threefolde0
- Comparator
- red fruit on the vinee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ripening off the vine (conditions 2 and 3) resulted in a threefold increase in red fruit amino acid levels when compared with red fruit on the vine.”
t0“tomato fruit”
Claim · model-written summary
Autoproteolytic, azocaseinolytic and gelatinolytic protease activities were detected in all evaluated fruits.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- Protease activities (autoproteolytic, azocaseinolytic and gelatinolytic)e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Protease activities (autoproteolytic, azocaseinolytic and gelatinolytic) were detected in all fruits evaluated”
t0“tomato fruit”
Claim · model-written summary
Protease activities differed by ripening stage, condition and specific inhibitors.
- Taxon
- tomatoSolanum lycopersicumt0
- Organ / stage
- ripening stagee0
- Treatment
- specific inhibitorse0
- Outcome
- differently affectede0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“were differently affected by ripening stage, ripening conditions and the presence of specific inhibitors.”
t0“tomato fruit”
Claim · model-written summary
Harvest and chilling storage increased endogenous substrate proteolysis.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- Harvest and chilling storagee0
- Outcome
- endogenous substrate proteolysise0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Harvest and chilling storage increased endogenous substrate proteolysis, azocaseinolytic activity and free amino acid levels”
t0“tomato fruit”
Claim · model-written summary
Harvest and chilling storage increased azocaseinolytic activity.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- Harvest and chilling storagee0
- Outcome
- azocaseinolytic activitye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Harvest and chilling storage increased endogenous substrate proteolysis, azocaseinolytic activity and free amino acid levels”
t0“tomato fruit”
Claim · model-written summary
Harvest and chilling storage increased free amino acid levels.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- Harvest and chilling storagee0
- Outcome
- free amino acid levelse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Harvest and chilling storage increased endogenous substrate proteolysis, azocaseinolytic activity and free amino acid levels”
t0“tomato fruit”
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