Abstract
Tomato fruits are sensitive to low temperature and develop chilling injury, while at nonchilling temperatures they ripen rapidly. Previously, a hot‐air treatment was found to reduce the sensitivity of the fruit to low temperatures. In the present study hot air was compared to hot water and their effects on reducing chilling injury and fungal decay were investigated. Tomatoes ( Lycopersicon esculentum cv. Daniella) at the breaker stage were subjected to hot air, 48 h at 38°C, or various hot water dips, 30 min at 40°C or 2 min at 46, 48 or 50°C, before holding at 2°C. The unheated tomatoes developed chilling injury and fungal infections at 2°C, but not at 12°C. All the heat treatments reduced chilling injury and decay in tomatoes held for 3 weeks at 2°C. The outer pericarp tissue of heated tomatoes had higher phospholipid and lower sterol contents than unheated tomatoes. Heated tomatoes also had less saturated fatty acids than unheated tomatoes held at 2°C, but not at 12°C. Scanning electron micrograph observations showed that all the fruits had microcracks in their surface, but the unheated chilled tomatoes had also fungal growth in the cracks, while those of the heated tomato fruit did not. In the areas of chilling injury collapsed cells were present under the peel and could also support pathogen development. It is suggested that the heat treatment institutes a response to high temperature stress in the fruit tissue that leads to strengthened membranes. This prevents the loss of function and cell collapse which was found in the chilling‐injured areas of affected fruit.
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Claims 8
Claim · model-written summary
Unheated tomatoes developed chilling injury and fungal infections at 2°C but not 12°C.
- Taxon
- tomatoes
Solanum lycopersicume0 - Outcome
- chilling injury and fungal infectionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The unheated tomatoes developed chilling injury and fungal infections at 2°C, but not at 12°C.”
Claim · model-written summary
All heat treatments reduced chilling injury and decay after three weeks at 2°C.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- heat treatmentse0
- Outcome
- chilling injury and decaye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All the heat treatments reduced chilling injury and decay in tomatoes held for 3 weeks at 2°C.”
Claim · model-written summary
Heated tomatoes had higher outer-pericarp phospholipid content than unheated tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- heatede0
- Compound
- phospholipide0
- Outcome
- phospholipide0
- Direction
- highere0
- Comparator
- unheated tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The outer pericarp tissue of heated tomatoes had higher phospholipid and lower sterol contents than unheated tomatoes.”
Claim · model-written summary
Heated tomatoes had lower outer-pericarp sterol content than unheated tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- heatede0
- Compound
- sterole0
- Outcome
- sterol contentse0
- Direction
- lowere0
- Comparator
- unheated tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The outer pericarp tissue of heated tomatoes had higher phospholipid and lower sterol contents than unheated tomatoes.”
Claim · model-written summary
Heated tomatoes had fewer saturated fatty acids than unheated tomatoes at 2°C, but not at 12°C.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- Heatede0
- Outcome
- saturated fatty acidse0
- Direction
- lesse0
- Comparator
- unheated tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heated tomatoes also had less saturated fatty acids than unheated tomatoes held at 2°C, but not at 12°C.”
Claim · model-written summary
Microcracks occurred on all tomato fruit surfaces.
- Outcome
- microcrackse0
Not reportedTaxon
Verbatim
e0“all the fruits had microcracks in their surface”
Claim · model-written summary
Fungal growth occurred in cracks of unheated chilled tomato fruit but not heated fruit.
- Taxon
- tomatoesSolanum lycopersicume0
- Outcome
- fungal growthe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the unheated chilled tomatoes had also fungal growth in the cracks, while those of the heated tomato fruit did not.”
Claim · model-written summary
Collapsed cells under the peel occurred in chilling-injured areas.
- Outcome
- collapsed cellse0
Not reportedTaxon
Verbatim
e0“In the areas of chilling injury collapsed cells were present under the peel”
The same questions in other 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
- negative
- negative
- positive
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.