Abstract
The objective of this study was to determine the effects of prestorage heat treatments on chilling tolerance of tomatoes. Mature-green `Agriset' tomato fruit ( Lycopersicon esculentum Mill.), either C 2 H 4 -treated or not, were immersed in 42C water for 60 min, held in 38C air for 48 hours, or not treated, and then stored at either 2C (chilled) or 13C (nonchilled) for 14 days before ripening at 20C. Heat-treated fruit stored at 2C and transferred to 20C ripened normally while nonheated fruit decayed before reaching red ripe. Color (a * /b * ratio), lycopene content, and internal quality characteristics of fruit were similar at the red-ripe stage irrespective of method of heat treatment. In red-ripe heat-treated fruit, free sterol levels were significantly higher in chilled fruit than in nonchilled fruit. Heating fruit in 38C air resulted in significantly higher levels of some free sterols compared with heating fruit in 42C water. Of the 15 flavor volatiles analyzed, six showed significantly decreased concentrations as a result of C 2 H 4 -treatment and seven showed decreased concentrations when stored at 2C before ripening. Some volatiles were decreased by the heat treatments. Prestorage short- and long-term heat treatments could allow for storage of mature-green tomatoes at lower temperatures with little loss of their ability to ripen normally.
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Claims 8
Claim · model-written summary
Heat-treated tomato fruit stored at 2C ripened normally after transfer to 20C, whereas nonheated fruit decayed before red ripe.
- Taxon
- tomatoes
Solanum lycopersicume0 - Treatment
- Heat-treated fruit stored at 2Ce1
- Outcome
- ripened normallye1
- Comparator
- nonheated fruite1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Heat-treated fruit stored at 2C and transferred to 20C ripened normally while nonheated fruit decayed before reaching red ripe”
e0“The objective of this study was to determine the effects of prestorage heat treatments on chilling tolerance of tomatoes”
Claim · model-written summary
In red-ripe heat-treated tomato fruit, free sterol levels were significantly higher in chilled fruit than in nonchilled fruit.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- chilled fruite2
- Outcome
- free sterol levelse2
- Direction
- highere2
- Comparator
- nonchilled fruite2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“In red-ripe heat-treated fruit, free sterol levels were significantly higher in chilled fruit than in nonchilled fruit”
e0“The objective of this study was to determine the effects of prestorage heat treatments on chilling tolerance of tomatoes”
Claim · model-written summary
Heating fruit in 38C air gave significantly higher levels of some free sterols than heating in 42C water.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- heating fruit in 38C aire3
- Outcome
- levels of some free sterolse3
- Direction
- highere3
- Comparator
- heating fruit in 42C watere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Heating fruit in 38C air resulted in significantly higher levels of some free sterols compared with heating fruit in 42C water”
e0“The objective of this study was to determine the effects of prestorage heat treatments on chilling tolerance of tomatoes”
Claim · model-written summary
Color, lycopene content and internal quality of red-ripe tomato fruit were similar irrespective of heat treatment method.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- method of heat treatmente4
- Outcome
- Color (a * /b * ratio), lycopene content, and internal quality characteristics of fruite4
- Direction
- similare4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Color (a * /b * ratio), lycopene content, and internal quality characteristics of fruit were similar at the red-ripe stage irrespective of method of heat treatment”
e0“The objective of this study was to determine the effects of prestorage heat treatments on chilling tolerance of tomatoes”
Claim · model-written summary
Of 15 flavor volatiles, six showed significantly decreased concentrations after ethylene treatment of tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- C 2 H 4 -treatmente5
- Outcome
- flavor volatilese5
- Direction
- decreasede5
- Value
- sixe5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Of the 15 flavor volatiles analyzed, six showed significantly decreased concentrations as a result of C 2 H 4 -treatment and seven showed decreased concentrations when stored at 2C before ripening”
e0“The objective of this study was to determine the effects of prestorage heat treatments on chilling tolerance of tomatoes”
Claim · model-written summary
Seven flavor volatiles showed decreased concentrations when tomato fruit was stored at 2C before ripening.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- stored at 2C before ripeninge5
- Outcome
- concentrationse5
- Direction
- decreasede5
- Value
- sevene5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Of the 15 flavor volatiles analyzed, six showed significantly decreased concentrations as a result of C 2 H 4 -treatment and seven showed decreased concentrations when stored at 2C before ripening”
e0“The objective of this study was to determine the effects of prestorage heat treatments on chilling tolerance of tomatoes”
Claim · model-written summary
Heat treatments decreased some tomato flavor volatiles.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- the heat treatmentse6
- Outcome
- volatilese6
- Direction
- decreasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“Some volatiles were decreased by the heat treatments”
e0“The objective of this study was to determine the effects of prestorage heat treatments on chilling tolerance of tomatoes”
Claim · model-written summary
Short- and long-term prestorage heat treatments could allow storage of mature-green tomatoes at lower temperatures with little loss of ripening.
Verbatim
e7“Prestorage short- and long-term heat treatments could allow for storage of mature-green tomatoes at lower temperatures with little loss of their ability to ripen normally”
The same questions in other papers
heat · quality: phytochemicals · Solanum lycopersicum (tomato)Results differ
14 papers in the same direction as this paper · 17 in the opposite direction
- positive
- positive
- positive
28 papers more in this group
See all 32 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.