Abstract
The effectiveness of a short prestorage hot water rinsing and brushing (HWRB) on resistance to decay development and chilling injury (CI) was studied on pink tomato fruit that were kept for 15 days at 5 or 12°C plus threedays at 22°C. HWRB-52°C for 15 s, or dipping the fruit at 52°C for 1 min (Hot water dip= HWD), significantly reduced decay development and completely inhibited CI symptoms after storage and marketing simulation. The HWRB-52°C treatment enhanced fruit resistance against artificially inoculated Botrytis cinerea when fruit were inoculated 24 hr after treatment. Resistance was less pronounced when the fruit were inoculated 6 hr after treatment, and disappeared completely in fruit inoculated 48 hr after HWRB treatment. On a commercial scale, treatments with hot water dips may be difficult to accomplish since 60 s is considered a long treatment time. Therefore, the alternative method of a very short (15 s) HWRB-52°C treatment would be desirable for treating fresh-harvested tomatoes. This treatment extends storability well over three weeks at 5°C by minimizing CI and enhancing resistance against pathogens during storage.
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Claims 10
Claim · model-written summary
HWRB at 52°C for 15 s significantly reduced decay development in tomato after storage and marketing simulation.
- Taxon
- tomato
Solanum lycopersicumt0 - Treatment
- HWRB-52°C for 15 se1
- Outcome
- decay developmente1
- Direction
- significantly reducede1
- Qualifier
- after storage and marketing simulatione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh harvested tomato”
e1“HWRB-52°C for 15 s, or dipping the fruit at 52°C for 1 min (Hot water dip= HWD), significantly reduced decay development and completely inhibited CI symptoms after storage and marketing simulation”
Claim · model-written summary
HWRB at 52°C for 15 s completely inhibited chilling injury symptoms in tomato after storage and marketing simulation.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- HWRB-52°C for 15 se1
- Outcome
- CI symptomse1
- Direction
- completely inhibitede1
- Qualifier
- after storage and marketing simulatione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh harvested tomato”
e1“HWRB-52°C for 15 s, or dipping the fruit at 52°C for 1 min (Hot water dip= HWD), significantly reduced decay development and completely inhibited CI symptoms after storage and marketing simulation”
Claim · model-written summary
Hot water dipping at 52°C for 1 min significantly reduced decay development in tomato after storage and marketing simulation.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- dipping the fruit at 52°C for 1 mine1
- Outcome
- decay developmente1
- Direction
- significantly reducede1
- Qualifier
- after storage and marketing simulatione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh harvested tomato”
e1“HWRB-52°C for 15 s, or dipping the fruit at 52°C for 1 min (Hot water dip= HWD), significantly reduced decay development and completely inhibited CI symptoms after storage and marketing simulation”
Claim · model-written summary
Hot water dipping at 52°C for 1 min completely inhibited chilling injury symptoms in tomato after storage and marketing simulation.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- dipping the fruit at 52°C for 1 mine1
- Outcome
- CI symptomse1
- Direction
- completely inhibitede1
- Qualifier
- after storage and marketing simulatione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh harvested tomato”
e1“HWRB-52°C for 15 s, or dipping the fruit at 52°C for 1 min (Hot water dip= HWD), significantly reduced decay development and completely inhibited CI symptoms after storage and marketing simulation”
Claim · model-written summary
HWRB-52°C enhanced tomato fruit resistance against artificially inoculated Botrytis cinerea when fruit were inoculated 24 hr after treatment.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- HWRB-52°C treatmente2
- Interactor
- Botrytis cinerea
Botrytis cinereae2pathogen - Outcome
- fruit resistance against artificially inoculated Botrytis cinereae2
- Direction
- enhancede2
- Qualifier
- when fruit were inoculated 24 hr after treatmente2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh harvested tomato”
e2“The HWRB-52°C treatment enhanced fruit resistance against artificially inoculated Botrytis cinerea when fruit were inoculated 24 hr after treatment”
Claim · model-written summary
Resistance of tomato fruit to HWRB treatment was less pronounced when fruit were inoculated 6 hr after treatment.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- HWRB treatmente3
- Outcome
- Resistancee3
- Direction
- less pronouncede3
- Qualifier
- when the fruit were inoculated 6 hr after treatmente3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh harvested tomato”
e3“Resistance was less pronounced when the fruit were inoculated 6 hr after treatment, and disappeared completely in fruit inoculated 48 hr after HWRB treatment”
Claim · model-written summary
Resistance of tomato fruit to HWRB treatment disappeared completely in fruit inoculated 48 hr after treatment.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- HWRB treatmente3
- Outcome
- Resistancee3
- Direction
- disappeared completelye3
- Qualifier
- in fruit inoculated 48 hr after HWRB treatmente3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh harvested tomato”
e3“Resistance was less pronounced when the fruit were inoculated 6 hr after treatment, and disappeared completely in fruit inoculated 48 hr after HWRB treatment”
Claim · model-written summary
The authors recommend the very short (15 s) HWRB-52°C treatment as an alternative method for fresh-harvested tomatoes.
Verbatim
e4“the alternative method of a very short (15 s) HWRB-52°C treatment would be desirable for treating fresh-harvested tomatoes”
Claim · model-written summary
HWRB-52°C treatment extends tomato storability well over three weeks at 5°C.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- This treatmente5
- Outcome
- storabilitye5
- Direction
- extendse5
- Value
- well over three weekse5
- Qualifier
- at 5°Ce5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh harvested tomato”
e5“This treatment extends storability well over three weeks at 5°C by minimizing CI and enhancing resistance against pathogens during storage”
Claim · model-written summary
HWRB-52°C treatment enhances tomato resistance against pathogens during storage.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- This treatmente5
- Interactor
- pathogense5pathogen
- Outcome
- resistance against pathogense5
- Direction
- enhancinge5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh harvested tomato”
e5“This treatment extends storability well over three weeks at 5°C by minimizing CI and enhancing resistance against pathogens during storage”
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See all 150 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.