Abstract
ABSTRACT Mature green tomatoes (Lycopersicon esculentum Mill. cv. Vibelco) were immersed in 38°, 42°, 46°, 50° and 54°C water for 30, 60 and 90 min. prior to storage at 2°C for 2, 4 and 6 weeks. Control fruit were immersed in 20°C water. Hot-water-treated fruit showed lower visible chilling injury, faster chlorophyll degradation and lycopene synthesis, less TA (titratable acidity) content, lower CO2 and ethylene production, and less electrolyte leakage than control fruit. Among hot-water-treated fruit, the least visible chilling injury and lowest CO2 production were detected in fruit that were treated at 46°C, while the least chlorophyll content and ethylene production, and lowest electrolyte leakage were measured in fruit treated at 54°C and 42°C, respectively, for each of the treatment times. Increased immersion time resulted in lower visible chilling injury and ethylene production, whereas increased CO2 production and electrolyte leakage resulted from longer periods at high temperature. Chilling injury increased with extended storage time.
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Claims 13
Claim · model-written summary
Hot water reduced visible chilling injury relative to 20°C water.
- Taxon
- Tomato
Solanum lycopersicumt0 - Treatment
- Hot-water-treatede0
- Outcome
- visible chilling injurye0
- Direction
- lowere0
- Comparator
- control fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot-water-treated fruit showed lower visible chilling injury, faster chlorophyll degradation and lycopene synthesis, less TA (titratable acidity) content, lower CO2 and ethylene production, and less electrolyte leakage than control fruit”
e1“Control fruit were immersed in 20°C water”
t0“Tomato Fruit”
Claim · model-written summary
Hot water accelerated chlorophyll degradation and lycopene synthesis.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- Hot-water-treatede0
- Outcome
- chlorophyll degradation and lycopene synthesise0
- Direction
- fastere0
- Comparator
- control fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot-water-treated fruit showed lower visible chilling injury, faster chlorophyll degradation and lycopene synthesis, less TA (titratable acidity) content, lower CO2 and ethylene production, and less electrolyte leakage than control fruit”
t0“Tomato Fruit”
Claim · model-written summary
Hot water lowered titratable acidity.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- Hot-water-treatede1
- Outcome
- TA (titratable acidity) contente0
- Direction
- lesse0
- Comparator
- control fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“less TA (titratable acidity) content”
e1“Hot-water-treated fruit showed lower visible chilling injury, faster chlorophyll degradation and lycopene synthesis, less TA (titratable acidity) content, lower CO2 and ethylene production, and less electrolyte leakage than control fruit”
t0“Tomato Fruit”
Claim · model-written summary
Hot water lowered CO2 and ethylene production.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- Hot-water-treatede0
- Outcome
- CO2 and ethylene productione0
- Direction
- lowere0
- Comparator
- control fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot-water-treated fruit showed lower visible chilling injury, faster chlorophyll degradation and lycopene synthesis, less TA (titratable acidity) content, lower CO2 and ethylene production, and less electrolyte leakage than control fruit”
t0“Tomato Fruit”
Claim · model-written summary
Hot water reduced electrolyte leakage.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- Hot-water-treatede0
- Outcome
- electrolyte leakagee0
- Direction
- lesse0
- Comparator
- control fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot-water-treated fruit showed lower visible chilling injury, faster chlorophyll degradation and lycopene synthesis, less TA (titratable acidity) content, lower CO2 and ethylene production, and less electrolyte leakage than control fruit”
t0“Tomato Fruit”
Claim · model-written summary
Among hot water treatments, 46°C produced the least visible chilling injury.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- treated at 46°Ce0
- Outcome
- visible chilling injurye0
- Direction
- leaste0
- Comparator
- hot-water-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the least visible chilling injury and lowest CO2 production were detected in fruit that were treated at 46°C”
e1“Among hot-water-treated fruit”
t0“Tomato Fruit”
Claim · model-written summary
Among hot water treatments, 46°C yielded the lowest CO2 production.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- treated at 46°Ce0
- Outcome
- CO2 productione0
- Direction
- loweste0
- Comparator
- hot-water-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the least visible chilling injury and lowest CO2 production were detected in fruit that were treated at 46°C”
e1“Among hot-water-treated fruit”
t0“Tomato Fruit”
Claim · model-written summary
Among hot water treatments, 54°C produced the least chlorophyll content.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- treated at 54°Ce0
- Outcome
- chlorophyll contente0
- Direction
- leaste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the least chlorophyll content and ethylene production, and lowest electrolyte leakage were measured in fruit treated at 54°C and 42°C, respectively”
t0“Tomato Fruit”
Claim · model-written summary
Among hot water treatments, 54°C produced the least ethylene production.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- treated at 54°Ce0
- Outcome
- ethylene productione0
- Direction
- leaste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the least chlorophyll content and ethylene production, and lowest electrolyte leakage were measured in fruit treated at 54°C and 42°C, respectively”
t0“Tomato Fruit”
Claim · model-written summary
Among hot water treatments, 42°C produced the lowest electrolyte leakage.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 42°Ce0
- Outcome
- electrolyte leakagee0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“lowest electrolyte leakage were measured in fruit treated at 54°C and 42°C, respectively”
t0“Tomato Fruit”
Claim · model-written summary
Longer immersion reduced visible chilling injury and ethylene production.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- Increased immersion timee0
- Outcome
- visible chilling injury and ethylene productione0
- Direction
- lowere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increased immersion time resulted in lower visible chilling injury and ethylene production”
t0“Tomato Fruit”
Claim · model-written summary
Longer immersion at high temperature increased CO2 production and electrolyte leakage.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- longer periods at high temperaturee0
- Outcome
- CO2 production and electrolyte leakagee0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increased CO2 production and electrolyte leakage resulted from longer periods at high temperature”
t0“Tomato Fruit”
Claim · model-written summary
Chilling injury increased with longer storage.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- extended storage timee0
- Outcome
- Chilling injurye0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Chilling injury increased with extended storage time”
t0“Tomato Fruit”
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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.