Abstract
This study investigated the effect of ethylene treatment at high temperatures of 30 to 40 °C for up to 72 hours on subsequent ripening-associated processes in mature green ‘Sunny’ and ‘Agriset 761’ tomatoes ( Solanum lycopersicum ). Compared with ethylene-treated fruit at 20 °C, ethylene exposure at 30 or 35 °C stimulated ripening in terms of ethylene biosynthesis and color development, but the ethylene effect was only apparent after transfer to air at 20 °C. There were no negative effects on ripe tomato quality related to ethylene exposure at 30 or 35 °C. However, ethylene production of tomatoes was permanently impaired by ethylene exposure at 40 °C for 48 or 72 hours even after transferring fruit to air at 20 °C; these fruit exhibited slow softening and color development. Our results suggest that tomatoes perceive ethylene at 30 to 35 °C despite impairment of ripening at those temperatures, with the accelerated ripening response becoming apparent only after transferring the tomatoes to air at lower temperature.
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Claims 5
Claim · model-written summary
Exposure at 30 or 35 °C stimulated subsequent ethylene biosynthesis and color development relative to 20 °C.
- Taxon
- tomatoes
Solanum lycopersicumt0 - Treatment
- ethylene exposure at 30 or 35 °Ce0
- Outcome
- ethylene biosynthesis and color developmente0
- Direction
- stimulatede0
- Qualifier
- only apparent after transfer to air at 20 °Ce0
- Comparator
- ethylene-treated fruit at 20 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared with ethylene-treated fruit at 20 °C, ethylene exposure at 30 or 35 °C stimulated ripening in terms of ethylene biosynthesis and color development, but the ethylene effect was only apparent after transfer to air at 20 °C.”
t0“Tomatoes”
Claim · model-written summary
Exposure at 30 or 35 °C had no negative effect on ripe tomato quality.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- ethylene exposure at 30 or 35 °Ce0
- Outcome
- ripe tomato qualitye0
- Direction
- no negative effectse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There were no negative effects on ripe tomato quality related to ethylene exposure at 30 or 35 °C.”
Claim · model-written summary
Exposure at 40 °C for 48 or 72 hours permanently impaired ethylene production after transfer to 20 °C air.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- ethylene exposure at 40 °C for 48 or 72 hourse0
- Outcome
- ethylene productione0
- Direction
- impairede0
- Qualifier
- even after transferring fruit to air at 20 °Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ethylene production of tomatoes was permanently impaired by ethylene exposure at 40 °C for 48 or 72 hours even after transferring fruit to air at 20 °C”
Claim · model-written summary
Fruit exposed at 40 °C softened and developed color slowly.
- Taxon
- tomatoesSolanum lycopersicumt0
- Outcome
- slow softening and color developmente0
- Direction
- slowe0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“these fruit exhibited slow softening and color development.”
t0“Tomatoes”
Claim · model-written summary
The authors infer that tomatoes perceive ethylene at 30 to 35 °C despite impaired ripening at those temperatures.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- ethylene at 30 to 35 °Ce0
- Outcome
- perceive ethylenee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes perceive ethylene at 30 to 35 °C despite impairment of ripening at those temperatures”
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See all 13 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.