Abstract
Mature, green tomatoes were either gassed or not gassed with C 2 H 4 for 24 h, immersed in 42C water for 60 min, or held in 38C air for 48 h or not treated, and then stored at either 2C or 13C for 14 days before ripening at 20C. During ripening, the fruit were evaluated for color development, internal quality, and decay and for volatiles when full ripe. Both high-temperature treatments reduced chilling injury and inhibited decay. Days to ripen after removal from storage at 2C or 13C was not influenced by heat treatment method. Color development, lycopene content, and internal quality characteristics of fruit were similar at the ripe stage, irrespective of heat treatment. Of 15 volatiles analyzed, seven showed decreased levels of concentrations as a result of C 2 H 4 gassing, nine showed decreased levels when stored at 2C prior to ripening, and most were unaffected by the heat treatments. Heat treatments appear to be beneficial for maintaining tomato fruit quality.
Abstract from the paper’s OpenAlex record; open copy licensed public-domain. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
Both high-temperature treatments reduced chilling injury in tomato fruit.
- Taxon
- Tomato
Solanum lycopersicumt0 - Treatment
- high-temperature treatmentse0
- Outcome
- chilling injurye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both high-temperature treatments reduced chilling injury and inhibited decay”
t0“Tomato Fruit”
Claim · model-written summary
Both high-temperature treatments inhibited decay in tomato fruit.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- high-temperature treatmentse0
- Outcome
- decaye0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both high-temperature treatments reduced chilling injury and inhibited decay”
t0“Tomato Fruit”
Claim · model-written summary
Heat treatment method did not influence days to ripen after storage at 2C or 13C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- heat treatment methode0
- Outcome
- Days to ripene0
- Direction
- not influencede0
- Qualifier
- storage at 2C or 13Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Days to ripen after removal from storage at 2C or 13C was not influenced by heat treatment method”
t0“Tomato Fruit”
Claim · model-written summary
Ripe fruit showed similar color development, lycopene content and internal quality regardless of heat treatment.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- ripe stagee0
- Treatment
- heat treatmente0
- Outcome
- Color development, lycopene content, and internal quality characteristicse0
- Direction
- similare0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Color development, lycopene content, and internal quality characteristics of fruit were similar at the ripe stage, irrespective of heat treatment”
t0“Tomato Fruit”
Claim · model-written summary
Ethylene gassing decreased concentrations of seven of 15 analyzed fruit volatiles.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- C 2 H 4 gassinge0
- Outcome
- volatilese0
- Direction
- decreasede0
- Value
- sevene0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Of 15 volatiles analyzed, seven showed decreased levels of concentrations as a result of C 2 H 4 gassing”
t0“Tomato Fruit”
Claim · model-written summary
Storage at 2C before ripening decreased concentrations of nine of 15 analyzed fruit volatiles.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- stored at 2C prior to ripeninge0
- Outcome
- volatilese0
- Direction
- decreasede0
- Value
- ninee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Of 15 volatiles analyzed, seven showed decreased levels of concentrations as a result of C 2 H 4 gassing, nine showed decreased levels when stored at 2C prior to ripening”
t0“Tomato Fruit”
Claim · model-written summary
Heat treatments left most of the analyzed fruit volatiles unaffected.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- heat treatmentse0
- Outcome
- volatilese1
- Direction
- unaffectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“most were unaffected by the heat treatments”
e1“Of 15 volatiles analyzed”
t0“Tomato Fruit”
Claim · model-written summary
The authors conclude that heat treatments help maintain tomato fruit quality.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- Heat treatmentse0
- Outcome
- maintaining tomato fruit qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat treatments appear to be beneficial for maintaining tomato fruit quality”
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See all 61 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.