Abstract
Mature green `Sunbeam' tomato fruit ( Lycopersicon esculentum Mill.), were treated in varying order with C 2 H 4 , 42°C water for 60 minutes, 38°C air for 48 hours, partial ripening for 48 hours at 20°C, or not treated, and then stored at 2°C 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 red ripe. More chilling injury (CI) developed when C 2 H 4 was applied following heat treatment rather than before. There was more CI in fruit that were 42°C water treated compared with the 38°C air treatment. Less CI developed on fruit that were partially ripened for 2 days at 20°C before a 42°C water treatment rather than following it. At red ripe, nonchilled fruit were firmer than chilled heat treated fruit. Fruit treated in 42°C water were firmer when the heat treatment was applied before the C 2 H 4 treatment rather than following it. Chlorophyll and lycopene content and internal quality characteristics of fruit were similar at the red ripe stage irrespective of C 2 H 4 or heat treatment. Chilling and heat treatments reduced some of the 15 flavor volatiles analyzed. Volatile levels were lower in fruit treated with C 2 H 4 before heat treatment compared with fruit treated with C 2 H 4 following heat treatment. Prestorage heat treatments could allow for storage of mature green tomatoes at low temperatures with little loss in their ability to ripen normally.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. 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 11
Claim · model-written summary
Heat-treated mature green tomatoes stored at 2°C ripened normally after transfer to 20°C, unlike nonheated fruit.
- Taxon
- tomato
Solanum lycopersicume0 - Material
- Sunbeame0
- Treatment
- Heat treatede1
- 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 2°C and transferred to 20°C ripened normally while 63% of nonheated fruit decayed before reaching red ripe”
e0“Mature green `Sunbeam' tomato fruit”
Claim · model-written summary
63% of nonheated mature green tomato fruit decayed before reaching red ripe.
- Taxon
- tomatoSolanum lycopersicume0
- Outcome
- decayed before reaching red ripee1
- Direction
- decayede1
- Value
- 63%e1
- Qualifier
- nonheated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Heat treated fruit stored at 2°C and transferred to 20°C ripened normally while 63% of nonheated fruit decayed before reaching red ripe”
e0“Mature green `Sunbeam' tomato fruit”
Claim · model-written summary
More chilling injury developed when C2H4 was applied after heat treatment than before it.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- C 2 H 4 was applied following heat treatmente2
- Outcome
- chilling injurye2
- Direction
- Moree2
- Comparator
- beforee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“More chilling injury (CI) developed when C 2 H 4 was applied following heat treatment rather than before”
e0“Mature green `Sunbeam' tomato fruit”
Claim · model-written summary
Fruit given a 42°C water treatment had more chilling injury than fruit given a 38°C air treatment.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- 42°C watere3
- Outcome
- CIe3
- Direction
- moree3
- Comparator
- 38°C air treatmente3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“There was more CI in fruit that were 42°C water treated compared with the 38°C air treatment”
e0“Mature green `Sunbeam' tomato fruit”
Claim · model-written summary
Partial ripening for 2 days at 20°C before a 42°C water treatment reduced chilling injury compared with ripening after it.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- partially ripened for 2 days at 20°C before a 42°C water treatmente4
- Outcome
- CIe4
- Direction
- Lesse4
- Comparator
- following ite4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Less CI developed on fruit that were partially ripened for 2 days at 20°C before a 42°C water treatment rather than following it”
e0“Mature green `Sunbeam' tomato fruit”
Claim · model-written summary
At red ripe, nonchilled fruit were firmer than chilled heat-treated fruit.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- chilled heat treated fruite5
- Outcome
- firmere5
- Direction
- firmere5
- Comparator
- nonchilled fruite5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“At red ripe, nonchilled fruit were firmer than chilled heat treated fruit”
e0“Mature green `Sunbeam' tomato fruit”
Claim · model-written summary
Fruit firmness at red ripe was higher when the heat treatment preceded C2H4 treatment than when it followed it.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- heat treatment was applied before the C 2 H 4 treatmente6
- Outcome
- firmere6
- Direction
- firmere6
- Comparator
- following ite6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“Fruit treated in 42°C water were firmer when the heat treatment was applied before the C 2 H 4 treatment rather than following it”
e0“Mature green `Sunbeam' tomato fruit”
Claim · model-written summary
Chlorophyll and lycopene content and internal quality characteristics were similar at red ripe irrespective of C2H4 or heat treatment.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- C 2 H 4 or heat treatmente6
- Outcome
- Chlorophyll and lycopene content and internal quality characteristics of fruite6
- Direction
- similare6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“Chlorophyll and lycopene content and internal quality characteristics of fruit were similar at the red ripe stage irrespective of C 2 H 4 or heat treatment”
e0“Mature green `Sunbeam' tomato fruit”
Claim · model-written summary
Chilling and heat treatments reduced some of the 15 flavour volatiles analyzed.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- Chilling and heat treatmentse7
- Outcome
- some of the 15 flavor volatiles analyzede7
- Direction
- reducede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“Chilling and heat treatments reduced some of the 15 flavor volatiles analyzed”
e0“Mature green `Sunbeam' tomato fruit”
Claim · model-written summary
Volatile levels were lower when C2H4 was applied before heat treatment than when applied after it.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- C 2 H 4 before heat treatmente7
- Outcome
- Volatile levelse7
- Direction
- lowere7
- Comparator
- C 2 H 4 following heat treatmente7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“Volatile levels were lower in fruit treated with C 2 H 4 before heat treatment compared with fruit treated with C 2 H 4 following heat treatment”
e0“Mature green `Sunbeam' tomato fruit”
Claim · model-written summary
Prestorage heat treatments could allow storage of mature green tomatoes at low temperatures with little loss in ripening ability.
- Taxon
- tomatoSolanum lycopersicume1
- Outcome
- storage of mature green tomatoes at low temperaturese0
- Qualifier
- with little loss in their ability to ripen normallye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Prestorage heat treatments could allow for storage of mature green tomatoes at low temperatures with little loss in their ability to ripen normally”
e1“Mature green `Sunbeam' tomato fruit”
The same questions in other papers
heat · physiology: pigments · Solanum lycopersicum (tomato)Results differ
11 papers in the same direction as this paper · 8 in the opposite direction
- positive
- positive
- positive
16 papers more in this group
See all 20 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 →irrigation · crop injury · Solanum lycopersicum (tomato)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
heat · crop injury · Solanum lycopersicum (tomato)Positive and negative results
1 paper in the same direction as this paper · 8 in the opposite direction
- positive
- positive
- positive
6 papers more in this group
See all 10 papers →cold · quality: phytochemicals · Solanum lycopersicum (tomato)Positive and negative results
6 papers in the same direction as this paper · 11 in the opposite direction
- positive
- positive
- positive
14 papers more in this group
See all 18 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.