Abstract
Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.) were treated in varying order with C 2 H 4 , 42 °C water for 1 hour, 38 °C air for 2days, held 2 days at 20 °C (partial ripening), or not treated and then stored at 2 °C (chilled) for 14 days before ripening at 20 °C. Heat-treated fruit stored at 2 °C and transferred to 20 °C ripened normally, while 63% of nonheated fruit decayed before reaching the red-ripe stage. Partially ripened fruit developed more chilling injury, were firmer, were lighter, and were less red in color than fruit not partially ripened. Lycopene content and internal quality characteristics of fruit were similar at the red-ripe stage irrespective of sequence of C 2 H 4 exposure, heat treatment, or a partial ripening period. Of the 15 flavor volatiles analyzed, 10 were reduced by storage at 2 °C, Exposure to C 2 H 4 before the air heat treatment reduced the levels of four volatiles, while C 2 H 4 application either before or after the water heat treatment had no effect on flavor volatiles. Two volatiles were decreased and two were increased by partial vipening, Storage at 2 °C decreased the level of cholesterol and increased levels of campesterol and isofucosterol in the free sterol pool. Exposure to C 2 H 4 before or following heat treatments, the method of heat treatment, and partial ripening had little effect on free sterols, steryl esters, steryl glycosides, or acylated steryl glycosides in the pericarp of red-ripe fruit. A shortor long-term heat treatment of mature-green tomatoes could permit storage at low temperatures with little loss in their ability to ripen normally, whereas partial ripening did not reduce chilling injury.
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Claims 17
Claim · model-written summary
Heat-treated fruit stored at 2 °C and transferred to 20 °C ripened normally.
- Taxon
- Lycopersicon esculentum
Solanum lycopersicume0 - Treatment
- Heat-treated fruit stored at 2 °Ce1
- Outcome
- ripened normallye1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e1“Heat-treated fruit stored at 2 °C and transferred to 20 °C ripened normally”
Claim · model-written summary
About 63% of nonheated fruit decayed before reaching the red-ripe stage.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Outcome
- decayed before reaching the red-ripe stagee2
- Value
- 63%e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e2“while 63% of nonheated fruit decayed before reaching the red-ripe stage”
Claim · model-written summary
Lycopene content and internal quality characteristics of red-ripe fruit were similar irrespective of ethylene exposure, heat treatment or partial ripening.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Organ / stage
- red-ripe stagee3
- Treatment
- heat treatmente3
- Outcome
- Lycopene content and internal quality characteristicse3
- Direction
- were similare3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e3“Lycopene content and internal quality characteristics of fruit were similar at the red-ripe stage irrespective of sequence of C 2 H 4 exposure, heat treatment, or a partial ripening period”
Claim · model-written summary
Partially ripened fruit developed more chilling injury than fruit not partially ripened.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Treatment
- partial ripeninge5
- Outcome
- chilling injurye4
- Direction
- moree4
- Comparator
- fruit not partially ripenede6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e4“Partially ripened fruit developed more chilling injury”
e5“held 2 days at 20 °C (partial ripening)”
e6“were firmer, were lighter, and were less red in color than fruit not partially ripened”
Claim · model-written summary
Partially ripened fruit was firmer than fruit not partially ripened.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Treatment
- partial ripeninge5
- Outcome
- firmere6
- Direction
- firmere6
- Comparator
- fruit not partially ripenede6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e5“held 2 days at 20 °C (partial ripening)”
e6“were firmer, were lighter, and were less red in color than fruit not partially ripened”
Claim · model-written summary
Partially ripened fruit was lighter than fruit not partially ripened.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Treatment
- partial ripeninge5
- Outcome
- lightere6
- Direction
- lightere6
- Comparator
- fruit not partially ripenede6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e5“held 2 days at 20 °C (partial ripening)”
e6“were firmer, were lighter, and were less red in color than fruit not partially ripened”
Claim · model-written summary
Partially ripened fruit was less red in color than fruit not partially ripened.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Treatment
- partial ripeninge5
- Outcome
- red in colore6
- Direction
- lesse6
- Comparator
- fruit not partially ripenede6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e5“held 2 days at 20 °C (partial ripening)”
e6“were firmer, were lighter, and were less red in color than fruit not partially ripened”
Claim · model-written summary
Storage at 2 °C decreased the level of free sterol cholesterol.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Organ / stage
- free sterol poole1
- Treatment
- Storage at 2 °Ce1
- Outcome
- level of cholesterole1
- Direction
- decreasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e1“Storage at 2 °C decreased the level of cholesterol and increased levels of campesterol and isofucosterol in the free sterol pool”
Claim · model-written summary
Storage at 2 °C increased levels of campesterol and isofucosterol in the free sterol pool.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Organ / stage
- free sterol poole1
- Treatment
- Storage at 2 °Ce1
- Outcome
- levels of campesterol and isofucosterole1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e1“Storage at 2 °C decreased the level of cholesterol and increased levels of campesterol and isofucosterol in the free sterol pool”
Claim · model-written summary
Of 15 flavor volatiles, 10 were reduced by storage at 2 °C.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Treatment
- storage at 2 °Ce7
- Outcome
- flavor volatilese7
- Direction
- reducede7
- Value
- 10e7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e7“Of the 15 flavor volatiles analyzed, 10 were reduced by storage at 2 °C”
Claim · model-written summary
Exposure to C2H4 before the air heat treatment reduced the levels of four volatiles.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Treatment
- Exposure to C 2 H 4 before the air heat treatmente1
- Outcome
- levels of four volatilese1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e1“Exposure to C 2 H 4 before the air heat treatment reduced the levels of four volatiles”
Claim · model-written summary
C2H4 application before or after the water heat treatment had no effect on flavor volatiles.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Treatment
- C 2 H 4 application either before or after the water heat treatmente1
- Outcome
- flavor volatilese1
- Direction
- had no effecte1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e1“C 2 H 4 application either before or after the water heat treatment had no effect on flavor volatiles”
Claim · model-written summary
Two flavor volatiles were decreased by partial ripening.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Treatment
- partial vipeninge1
- Outcome
- Two volatilese1
- Direction
- decreasede1
- Value
- Twoe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e1“Two volatiles were decreased and two were increased by partial vipening”
Claim · model-written summary
Two flavor volatiles were increased by partial ripening.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Treatment
- partial vipeninge1
- Outcome
- Two volatilese1
- Direction
- increasede1
- Value
- twoe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e1“Two volatiles were decreased and two were increased by partial vipening”
Claim · model-written summary
Exposure to C2H4, heat treatment method and partial ripening had little effect on free sterols, steryl esters, steryl glycosides and acylated steryl glycosides in red-ripe pericarp.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Organ / stage
- pericarp of red-ripe fruite1
- Treatment
- partial ripeninge1
- Outcome
- free sterols, steryl esters, steryl glycosides, or acylated steryl glycosidese1
- Direction
- had little effecte1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e1“Exposure to C 2 H 4 before or following heat treatments, the method of heat treatment, and partial ripening had little effect on free sterols, steryl esters, steryl glycosides, or acylated steryl glycosides in the pericarp of red-ripe fruit”
Claim · model-written summary
A short- or long-term heat treatment could permit low-temperature storage of mature-green tomatoes with little loss of their ability to ripen normally.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Outcome
- ability to ripen normallye1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e1“A shortor long-term heat treatment of mature-green tomatoes could permit storage at low temperatures with little loss in their ability to ripen normally”
Claim · model-written summary
Partial ripening did not reduce chilling injury.
- Taxon
- Lycopersicon esculentumSolanum lycopersicume0
- Treatment
- partial ripeninge1
- Outcome
- chilling injurye1
- Direction
- did not reducee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature-green `Sunbeam' tomatoes ( Lycopersicon esculentum Mill.)”
e1“partial ripening did not reduce chilling injury”
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- positive
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See all 8 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.