Abstract
BACKGROUND: Tomato fruit is usually stored at low temperatures for delayed ripening and extended shelf life. However, tomato fruit is susceptible to chilling injury when exposed to low temperatures. In this study, the potential effects of preconditioning with UV-C or UV-B irradiation on chilling injury of postharvest tomato fruit were investigated. RESULTS: Mature-green tomato fruit were exposed to 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiation and stored for 20 days at 2 °C and subsequently 10 days at 20 °C. UV irradiation was effective in reducing chilling injury index and delaying ethylene peak. Furthermore, UV irradiation preserved storage quality as manifested by reduced weight loss, better retention of firmness, and higher contents of total soluble solids, soluble protein and soluble sugar during subsequent storage at 20 °C. UV-C irradiation significantly delayed the development of the red colour after 10 days of storage at 20 °C. On the other hand, UV irradiation decreased total phenolics content and antioxidant capacity, suggesting possibly reduced stress response to low temperature resulted from enhanced physiological adaptation by UV preconditioning. CONCLUSION: Our results suggest that preconditioning with UV-C or UV-B irradiation in appropriate doses had a positive effect on alleviating chilling injury in postharvest tomato fruit.
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Claims 8
Claim · model-written summary
UV irradiation preconditioning reduced the chilling injury index of tomato fruit stored at 2 °C.
- Taxon
- tomato fruit
Solanum lycopersicume0 - Treatment
- 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiatione0
- Outcome
- chilling injury indexe1
- Direction
- reducinge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green tomato fruit were exposed to 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiation and stored for 20 days at 2 °C”
e1“UV irradiation was effective in reducing chilling injury index and delaying ethylene peak”
Claim · model-written summary
UV irradiation preconditioning delayed the ethylene peak of tomato fruit.
- Taxon
- tomato fruitSolanum lycopersicume0
- Treatment
- 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiatione0
- Outcome
- ethylene peake1
- Direction
- delayinge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green tomato fruit were exposed to 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiation and stored for 20 days at 2 °C”
e1“UV irradiation was effective in reducing chilling injury index and delaying ethylene peak”
Claim · model-written summary
UV irradiation reduced weight loss of tomato fruit during storage.
- Taxon
- tomato fruitSolanum lycopersicume0
- Treatment
- 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiatione0
- Outcome
- weight losse1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green tomato fruit were exposed to 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiation and stored for 20 days at 2 °C”
e1“UV irradiation preserved storage quality as manifested by reduced weight loss, better retention of firmness, and higher contents of total soluble solids, soluble protein and soluble sugar”
Claim · model-written summary
UV irradiation gave better retention of firmness in stored tomato fruit.
- Taxon
- tomato fruitSolanum lycopersicume0
- Treatment
- 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiatione0
- Outcome
- firmnesse1
- Direction
- better retentione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green tomato fruit were exposed to 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiation and stored for 20 days at 2 °C”
e1“UV irradiation preserved storage quality as manifested by reduced weight loss, better retention of firmness, and higher contents of total soluble solids, soluble protein and soluble sugar”
Claim · model-written summary
UV irradiation gave higher contents of total soluble solids, soluble protein and soluble sugar in stored tomato fruit.
- Taxon
- tomato fruitSolanum lycopersicume0
- Treatment
- 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiatione0
- Outcome
- total soluble solids, soluble protein and soluble sugare1
- Direction
- higher contentse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green tomato fruit were exposed to 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiation and stored for 20 days at 2 °C”
e1“UV irradiation preserved storage quality as manifested by reduced weight loss, better retention of firmness, and higher contents of total soluble solids, soluble protein and soluble sugar”
Claim · model-written summary
UV-C irradiation significantly delayed development of red colour in tomato fruit after 10 days of storage at 20 °C.
- Taxon
- tomato fruitSolanum lycopersicume0
- Treatment
- UV-C irradiatione1
- Outcome
- development of the red coloure1
- Direction
- delayede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green tomato fruit were exposed to 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiation and stored for 20 days at 2 °C”
e1“UV-C irradiation significantly delayed the development of the red colour after 10 days of storage at 20 °C”
Claim · model-written summary
UV irradiation decreased total phenolics content and antioxidant capacity of tomato fruit.
- Taxon
- tomato fruitSolanum lycopersicume0
- Treatment
- 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiatione0
- Outcome
- total phenolics content and antioxidant capacitye1
- Direction
- decreasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green tomato fruit were exposed to 4 kJ m(-2) UV-C or 20 kJ m(-2) UV-B irradiation and stored for 20 days at 2 °C”
e1“UV irradiation decreased total phenolics content and antioxidant capacity”
Claim · model-written summary
The authors suggest the lower phenolics and antioxidant capacity may reflect a reduced stress response to low temperature resulting from enhanced physiological adaptation by UV preconditioning.
Not reportedTaxon
Verbatim
e0“suggesting possibly reduced stress response to low temperature resulted from enhanced physiological adaptation by UV preconditioning”
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See all 16 papers →8 of 9 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.
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.