The Effect of Low Temperature on Phosphate Esterification and Cell Membrane Permeability in Tomato Fruit and Cabbage Leaf Tissue

Exposure to O�C for 4 weeks caused a threefold increase in cell membrnno permeability of mature-green tomato fruits (susceptible to chilling injury) hut had no effect on that of cabbage leaves (not susceptible). While tomato fruits chilled for 12 days lost two-thirds of their capacity to esterify phosphate at 20�0, a steady rise in this capacity occurred during chilling of cabbage leaves for 5 weeks. In tomato fruits the rate of phosphate esterification at the chilling temperature fell in 12 days to about one-half of the rate at the commencement of chilling .. It is suggested that the characteristic symptoms of chilling injury in mature-green tomato fruits, viz. increased susceptibility to fungal attack and loss of the capacity to ripen normally. may result from an energy deficit caused by a chilling. induced reduction in the phosphorylative capacity of the tissue.

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Methyl jasmonate alleviates chilling injury and keeps intact pericarp structure of pomegranate during low temperature storage

Food Science and Technology International ◽

10.1177/1082013220921597 ◽

2020 ◽

Vol 27 (1) ◽

pp. 22-31

Author(s):

Lan Chen ◽

Yanfang Pan ◽

Haideng Li ◽

Xiaoyu Jia ◽

Yanli Guo ◽

...

Keyword(s):

Low Temperature ◽

Methyl Jasmonate ◽

Cell Structure ◽

Effective Means ◽

Chilling Injury ◽

Cell Membrane Permeability ◽

Total Phenol Content ◽

Injury Index ◽

Low Temperature Storage ◽

Temperature Storage

Pomegranate is a kind of fruit with low temperature sensitivity. Abnormal low temperature can easily lead to chilling injury, which negatively impacts the appearance of fruit, accelerates browning and deterioration, as well as seriously reduces the consumption quality and commodity value of pomegranate. This study was carried out to determine the effect of methyl jasmonate on chilling injury of pomegranate during low temperature storage. The result showed that methyl jasmonate treatment effectively maintained edible quality of pomegranate, suppressed the polyphenol oxidase activity and the development of chilling injury index, and inhibited the decline of total phenol content and the increase of malondialdehyde content and cell membrane permeability. In addition, methyl jasmonate could also enhance the disease resistance of fruit by increasing the content of soluble protein, and effectively maintain the integrity of epidermal cell structure and tissue structure. Overall, the conclusion of this paper is that methyl jasmonate can be used as an effective means to suppress chilling injury in postharvest storage of pomegranate.

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Activity of Cell Wall-associated Enzymes in Cold-stored Tomato Fruit

HortScience ◽

10.21273/hortsci.40.4.1131a ◽

2005 ◽

Vol 40 (4) ◽

pp. 1131A-1131

Author(s):

A. Rugkong ◽

J.K.C. Rose ◽

C.B. Watkins

Keyword(s):

Cell Wall ◽

Color Change ◽

Tomato Fruit ◽

Chilling Injury ◽

Pectin Methylesterase ◽

Chilling Temperature ◽

Peach Fruit ◽

Chilling Temperatures ◽

Cell Wall Enzymes ◽

Polygalacturonase Activity

Tomato fruit (Solanum lycopersicon L.) can develop mealiness and enhanced softening when exposed to chilling temperatures during storage, but the involvement of cell wall-associated enzymes in chilling injury development is not well understood. To study this aspect of injury development, we have exposed breaker stage tomato cv. Trust fruit to a chilling temperature of 3 °C for 0, 7, 14, and 21 days followed by storage at 20 °C for 12 days. Ethylene production was not affected by storage except after 21 days, where production was greater at 20 °C. Exposure of fruit to chilling temperatures delayed the ripening-related color change (chroma and hue) and initially increased compression values, but percentage of extractable juice was not affected consistently. Increased polygalacturonase activity during ripening was reduced by about 50% after 7 days at 3 °C, and further inhibited with increasing storage periods. In contrast, the activities of pectin methylesterase and α-galactosidase were not significantly affected by the cold treatments. β-Galactosidase activity was greater in all chilled fruit compared with fruit ripened at harvest, whereas endo-β-1,4-glucanase activity was lower after 21 days at 3 °C. These results will be compared with equivalent changes in the activities of cell wall enzymes that are associated with wooliness development in chilling-injured peach fruit.

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471 Tomato Fruit Treated with 1-methylcyclopropene Provide Adequate Non-ripening Controls in Low-temperature Storage Experiments

HortScience ◽

10.21273/hortsci.34.3.526a ◽

1999 ◽

Vol 34 (3) ◽

pp. 526A-526 ◽

Cited By ~ 1

Author(s):

Domingos P. F. Almeida ◽

Donald J. Huber

Keyword(s):

Low Temperature ◽

Electrolyte Leakage ◽

Tomato Fruit ◽

Chilling Injury ◽

Low Temperature Storage ◽

Injury Threshold ◽

Temperature Regimes ◽

Postharvest Handling ◽

Ethylene Action ◽

Temperature Storage

Chilling injury limits the postharvest handling of many fruit and vegetables. In low-temperature storage trials, control treatments typically consist of fruit stored above the injury threshold. Since chilling exposures for tomato fruit often exceed 2 weeks, controls stored above the threshold continue to ripen, confounding comparisons with fruit maintained at low temperatures. In this study, the ethylene action inhibitor 1-MCP was used to arrest ripening to permit more valid comparisons between fruit stored under the two temperature regimes. Mature-green tomatoes were treated with EthylBloc and then stored at 5 or 15 °C for 2 or 3 weeks after which time the fruit stored at 5 °C were transferred to 15 °C to allow the expression of injury symptoms. 1-MCP inhibited ripening of fruit stored at 15 °C for 2 to 3 weeks. Color, pericarp firmness, and pectin solubilization of MCP-treated fruit stored at 15 °C remained at the values of mature-green fruit, validating their use as controls for these physiological characteristics. After 2 to 3 weeks at 15 °C, MCP-treated fruit resumed normal ripening. Comparing the fruit removed from low-temperature storage with nonripening controls at 15 °C revealed that storage at 5 °C for 2 to 3 weeks decreased the hue (yellowing) but did not affect chroma or lightness, maintained firmness, and did not affect pectin metabolism. Electrolyte leakage increased or remained unaffected by cold storage. MCP-treated fruit had slightly higher electrolyte leakage than non-MCP-treated fruit after storage at either 5 or 15 °C. We conclude that MCP-treated fruit provide adequate controls in experiments designed to study many aspects of low-temperature storage.

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GENE EXPRESSION AND ACTIVITIES OF CELL WALL-ASSOCIATED ENZYMES IN COLD-STORED TOMATO FRUIT

HortScience ◽

10.21273/hortsci.41.3.494c ◽

2006 ◽

Vol 41 (3) ◽

pp. 494C-494

Author(s):

Adirek Rugkong ◽

Jocelyn K.C. Rose ◽

Chris B. Watkins

Keyword(s):

Cell Wall ◽

Color Change ◽

Tomato Fruit ◽

Chilling Injury ◽

Cold Treatment ◽

Pectin Methylesterase ◽

Chilling Temperature ◽

Transcript Accumulation ◽

Chilling Temperatures ◽

Cell Wall Disassembly

Tomato fruit (Solanum lycopersicum L.) can develop mealiness and enhanced softening when exposed to chilling temperatures during storage, but the involvement of cell wall-associated enzymes in chilling injury development is not well understood. To study this aspect of injury development, we have exposed breaker-stage `Trust' tomato fruit to a chilling temperature of 3 °C for 0, 7, 14, and 21 days followed by storage at 20 °C for 12 days. Ethylene production was not affected by storage except after 21 days where production was greater at 20 °C. Exposure of fruit to chilling temperatures delayed the ripening-related color change (chroma and hue) and initially increased compression values, but percent extractable juice was not affected consistently. Increased polygalacturonase (PG) activity during ripening was reduced by about 50% after 7 days at 3 °C, and further inhibited with increasing storage periods. In contrast, the activities of pectin methylesterase (PME) and α-galactosidase were not significantly affected by the cold treatments. β-Galactosidase activity was greater in all chilled fruit compared with fruit ripened at harvest, whereas endo-β-1,4-glucanase activity was lower after 21 days at 3 °C. In chilled fruits, transcript accumulations for PG, PME (PME1.9), and expansin (Expt.1) were lower during storage at 20 °C compared with those of nonchilled fruits. Transcript accumulation for β-galactosidase (TBG4) was affected only at 14 days of cold storage, when transcript accumulation decreased. Cold treatment increased transcript accumulation of endo-β-1,4-glucanase (Cel1) after 12 days at 20 °C and decreased transcript accumulation after 7 days and 21 days at 21 °C. Cell wall analyses to investigate relationships among enzyme activities and cell wall disassembly are ongoing.

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Suppression of volatile production in tomato fruit exposed to chilling temperature and alleviation of chilling injury by a pre-chilling heat treatment

LWT ◽

10.1016/j.lwt.2014.12.062 ◽

2015 ◽

Vol 62 (1) ◽

pp. 115-121 ◽

Cited By ~ 24

Author(s):

Libin Wang ◽

Elizabeth A. Baldwin ◽

Wei Zhao ◽

Anne Plotto ◽

Xiuxiu Sun ◽

...

Keyword(s):

Heat Treatment ◽

Tomato Fruit ◽

Chilling Injury ◽

Chilling Temperature ◽

Volatile Production

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Inhibition of Galactolipid Biosynthesis in Tomato Pericarp at Chilling Temperature

HortScience ◽

10.21273/hortsci.30.4.824b ◽

1995 ◽

Vol 30 (4) ◽

pp. 824B-824

Author(s):

Hanling Yu ◽

Claude Willemot

Keyword(s):

Fatty Acids ◽

New York ◽

Molecular Species ◽

Tomato Fruit ◽

Chilling Injury ◽

Chilling Temperature ◽

Reverse Phase ◽

Eukaryotic Species ◽

Cold Tolerant ◽

The Relationship

We examined the relationship between reduced galactolipid content in tomato fruit at 4C and chilling injury. Galactolipid biosynthesis from 14C-acetate was compared in pericarp discs of cold-tolerant `New York 280' (`NY') and -sensitive `Early Cherry' (`EC') at 4C and 20C. Labeled lipids were separated by 2D-TLC. Labeled monogalactosyldiglyceride (MGDG) molecular species were hydrolyzed using a position-specific lipase; the fatty acids released were hydrogenated and separated according to chain length by reverse-phase TLC. At 4C, the relative amount of radioactivity was reduced in MGDG and enhanced in phosphatidylcholine (PC) in both cultivars, in comparison with labeling at 20C. In discs from fruit chilled for 6 h, labeling was similar in `NY' and `EC'. In fruit held at 4C for 8 days, labeling of MGDG was reduced and that in PC was enhanced to a greater extent in chilling-sensitive `EC' than in `NY'. The proportion of the MGDG label in eukaryotic species (i.e., the ratio in C18/C16 fatty acids in position sn-2), was less in `EC' at 4C than at 20C, even for fruit held at 4C for only 6 h. The ratio was little affected in `NY'. The data indicate that biosynthesis of eukaryotic MGDG was inhibited in tomato fruit at chilling injury-inducing temperatures.

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Acquisition of Low-temperature Tolerance in Tomatoes by Exposure to High-temperature Stress

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.116.6.1007 ◽

1991 ◽

Vol 116 (6) ◽

pp. 1007-1012 ◽

Cited By ~ 107

Author(s):

Susan Lurie ◽

Joshua D. Klein

Keyword(s):

Heat Shock ◽

Low Temperature ◽

Tomato Fruit ◽

Chilling Injury ◽

High Temperature Stress ◽

Temperature Tolerance ◽

Phospholipid Content ◽

Ethylene Evolution ◽

Low Temperature Tolerance ◽

Shock Proteins

Mature-green tomato (Lycopersicon esculentum Mill.) fruit, when kept for 3 days at 36, 38, or 40C before being kept at 2C for 3 weeks, did not develop chilling injury, while unheated fruit placed at 2C immediately after harvest did. When removed from 2 to 20C, the heated tomatoes had lower levels of K+ leakage and a higher phospholipid content than unheated fruit. Sterol levels were similar in heated and unheated fruit while malonaldehyde concentration was higher in heated fruit at transfer to 20C. The unheated tomatoes remained green, and brown areas developed under the peel; their rate of CO2 evolution was high and decreased sharply, while ethylene evolution was low and increased at 20C. In contrast, the heat-treated tomatoes ripened normally although more slowly than freshly harvested tomatoes: color developed normally, chlorophyll disappeared, and lycopene content increased, CO2, and ethylene evolution increased to a climacteric peak and K+ leakage increased with time. During prestorage heating, heat-stress ethylene production was inhibited, protein synthesis was depressed, and heat-shock proteins accumulated. There appears to be a relationship between the “heat shock response” and the protection of tomato fruit from low-temperature injury.

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Tomato Fruit Chilling Tolerance in Relation to Internal Atmosphere after Return to Ambient Temperature

HortScience ◽

10.21273/hortsci.28.2.138 ◽

1993 ◽

Vol 28 (2) ◽

pp. 138-140 ◽

Cited By ~ 3

Author(s):

M. Bergevin ◽

G.P. L'Heureux ◽

C. Willemot

Keyword(s):

Low Temperature ◽

Ambient Temperature ◽

Electrolyte Leakage ◽

Tomato Fruit ◽

Chilling Injury ◽

Chilling Tolerance ◽

Severely Injured ◽

Symptom Development ◽

Brown Discoloration ◽

Apparent Decrease

Mature-green `Vedette' tomato (Lycopersicon esculentum Mill.) fruit were stored with (+P) or without (-P) peduncles at 1C. During storage and after return to ambient temperature, pigment content and electrolyte leakage of pericarp tissue and fruit internal atmosphere composition were monitored. The +P fruit showed severe chilling injury (CI) symptoms-shriveling and brown discoloration of the surface-on transfer to 20C after at least 8 days of exposure to low temperature. The chilling-injured fruit did not ripen normally; i.e., pigmentation did not change at 20C. The -P fruit were largely unaffected and ripened normally at 20C. Severely injured tomatoes showed an apparent decrease in electrolyte leakage after transfer to ambient temperature. The CO, content of the -P fruit internal atmosphere was significantly lower than in +P tomatoes after return to 20C. The peduncle scar has a greater permeability to gases than the skin and facilitates gas exchange with the external atmosphere. The accumulation of CO, in the internal atmosphere of the chilled +P fruit after transfer to 20C apparently promoted CI symptom development.

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Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

Journal of Energy and Natural Resource Management ◽

10.26796/jenrm.v4i1.73 ◽

2017 ◽

Vol 4 (1) ◽

pp. 36-47

Author(s):

R. Osae G. Essilfie J. O. Anim

Keyword(s):

Shelf Life ◽

Tomato Fruit ◽

Chemical Properties ◽

Storage Period ◽

Cassava Starch ◽

Soluble Solids ◽

Shea Butter ◽

Tomato Fruits ◽

Randomized Design ◽

Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

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