THE RESPIRATORY AND RIPENING BEHAVIOUR OF THE TOMATO FRUIT ON THE PLANT

1942 ◽  
Vol 20c (4) ◽  
pp. 197-203 ◽  
Author(s):  
K. A. Clendenning
Keyword(s):  
Light Intensity ◽  
Respiration Rate ◽  
Tomato Fruit ◽  
Gaseous Exchange ◽  
Marked Rise ◽  
Tomato Fruits ◽  
Absolute Increase

The respiratory behaviour of tomato fruits during their growth and ripening on the plant has been studied in relation to the season and light intensity during growth. Growth was found to be associated with an absolute increase in respiration rate. Fruits of all populations showed a marked rise and fall in respiration rate during ripening. This senescent drift was confirmed in detail by following the respiration of individual fruits ripening while still attached to the plant. Although exhibiting the usual senescent drift as they changed colour, fruits grown in summer cloth house plots showed a consistently lower rate of respiration than that observed in all other populations. It also has been shown that the chief path of gaseous exchange of the mature attached fruit is localized at the stem end.

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

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.

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

1964 ◽  
Vol 17 (1) ◽  
pp. 147 ◽  
Author(s):  
TL Lewis ◽  
M Workman
Keyword(s):  
Low Temperature ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Leaf Tissue ◽  
Cell Membrane Permeability ◽  
Energy Deficit ◽  
Chilling Temperature ◽  
Tomato Fruits ◽  
Threefold Increase ◽  
Increased Susceptibility

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.

scholarly journals Suitability of bio-extracts with coating materials on physicochemical quality of tomato fruits (Solanum Lycopersicum L.) stored at ambient temperature

2021 ◽  
pp. 347-354
Author(s):  
Fufa Desta Dugassa
Keyword(s):  
Solanum Lycopersicum ◽  
Tomato Fruit ◽  
Garlic Extract ◽  
Maize Starch ◽  
Coating Materials ◽  
Tomato Fruits ◽  
Physicochemical Quality ◽  
Solanum Lycopersicum L ◽  
Postharvest Loss

Tomato (Solanum Lycopersicum L. (or) Lycopersicon esculentum Mill.) is being a very nutritious and health protective food, are highly perishable nature. Its sensitivity to postharvest loss due to poor handling, diseases and physical injury limits its successful marketing. Therefore, simple technology is required to reduce the postharvest loss of this commodity. The use of edible coatings with bio-extracts appears to be a good alternative preservation technique to extend the mature tomato fruits. This study was, therefore, initiated to investigate the effect of using bio- extracts garlic bulba and capsicum incorporation with coating materials (maize starch and beeswax on physicochemical quality of tomato fruit stored at ambient conditions (temperature 15.5 to 20.2oC and relative humidity of 55.5 to 67.3%). The experiment was conducted using complete randomized design of two varieties (Fetane and Melkashola) and six treatments. The tomato fruits were coated by dipping into solution for 3 minutes. The treatments prepared were on coating solution of MGE( 9.5% maize starch with 0.5% garlic extract), MCE (9.5% maize starch with 0.5% capsicum extract), BCE (9.5% beewax mixed with 0.5% capsicum extract), BGE (9.5% beewax mixed with 0.5% garlic extract), 10% maize starch without bio-extract, 10% beewax without bio- extract and control. The treatment means were tested at significance level of P ≤ 0.05. The effectiveness of bio-extracts with coating materials on physicochemical quality of tomato fruits were evaluated at three days intervals for 30 days. There was a significance difference (P<0.05) between coated and uncoated fruits. All coatings delayed tomato ripening and improved the keeping quality parameters but best results were exhibited by 9.5% with 0.5% BCE followed by 9.5% with 0.5% MGE by maintaining the mature tomato fruit for 30 days. The study showed that the Fetane variety has maintained more quality attribute than Melkashola variety during storage.

scholarly journals Effectiveness of Chemical and Thermal Treatments on Control Rhizopus Stolonifer Fruit Infection Comparing Tomato Cultivars with Different Sensitivities to Cracking

2019 ◽  
Vol 16 (15) ◽  
pp. 2754 ◽  
Author(s):  
Alfaro-Sifuentes ◽  
Juan ◽  
Meca ◽  
Elorrieta ◽  
Valenzuela
Keyword(s):  
Hydrogen Peroxide ◽  
Tomato Fruit ◽  
Control Sample ◽  
Hot Water ◽  
Economic Losses ◽  
Rhizopus Stolonifer ◽  
Tomato Fruits ◽  
Horticultural Crops ◽  
Tomato Yield ◽  
Fruit Cracking

Tomatoes are among the most important horticultural crops; however, it is estimated that 30% of tomato yield is lost due to postharvest rot due to Rhizopus stolonifer, a fungus which requires lesions to initiate the infectious process. Tomato fruit cracking is a physiopathy which causes significant economic losses, since cracking is the door used by the fungus. In this experiment, 14 cultivars of tomato of different types were used. Fruit sampling was carried out in the middle of the crop cycle, coinciding with the peak of yield; then, the fruits were divided into two groups: one group was inoculated with Rhizopus in order to assess the effectiveness of washing, whilst the other was treated with sterile water. The fruits of each group were divided into lots to be treated with six washing treatments: dipping in hot water at 20, 40 and 60 °C for 20 s; the fruits were then sprayed with the following solutions: 0.6% of Hydrogen Peroxide 23% + Peracetic acid 15%; commercial bleach at 0.5% and 2% of Hydrogen Peroxide 50%. The control sample was not washed. The results show that there was an influence of cultivar on fruit cracking, which was strongly related with Rhizopus infection. Three cultivars were not susceptible to cracking, and therefore, were not sensitive to Rhizopus infection. The effectiveness of different washing treatments of tomato fruits depends on several factors; nonetheless, hot water treatment has been shown to be more effective than the use of chemical products such as commercial bleach or hydrogen peroxide. Another factor, the susceptibility of cultivars to cracking, determines the effectiveness of the washing treatment. The results provide an important basis for making decisions about the washing management of tomato fruits in packaging houses.

On the Occurrence and Structure of Subunits of Endopolygalacturonase Isoforms in Mature-Green and Ripening Tomato Fruits

1991 ◽  
Vol 18 (1) ◽  
pp. 65 ◽  
Author(s):  
BJ Pogson ◽  
CJ Brady ◽  
GR Orr
Keyword(s):  
Tomato Fruit ◽  
Exchange Chromatography ◽  
Molecular Forms ◽  
Cation Exchange Chromatography ◽  
Ripe Fruit ◽  
Tomato Fruits ◽  
Green Fruit ◽  
C Terminus ◽  
The One ◽  
Polygalacturonase Activity

Endopolygalacturonase [poly(1,4-α-galacturonide) glycanohydrolase EC 3.2.1.151 occurs in tomato fruit in three molecular forms- PG1, PG2A, PG2B. Trace amounts of PG1, 1-10 pkat g-1 are shown to occur in mature-green fruit as compared to 17 nkat in ripe fruit. As polygalacturonase activity increases through ripening, the percentage of the activity due to PG1 decreases progressively from 100 to less than 20. On fully or partly demethylated substrates, PG1 is more active than PG2 when the ionic strength is that expected in the tissue apoplast. A method for purifying PGI from ripe fruit is described. PG1 preparations contain polypeptides of Mr 45, 43 and 38 thousand. The Mr 43 thousand and 45 thousand components correspond in size to PG2A and PG2B and are detected by antisera raised against PG2A. The M, 38 thousand polypeptide is immunologically distinct. From carbohydrate and amino acid analyses, this polypeptide appears to contain 2870 carbohydrate as glucosamine, mannose, xylose and fucose attached to a polypeptide of estimated Mr 28 342 that is rich in tyrosine and glycine. A method for purifying the subunits of PG1 by cation exchange chromatography in 6 M urea is described. PG2A and PG2B were separated by column chromatography and shown to have identical N-terminal sequences, and serine at the C-terminus. PG2A and PG2B are confirmed as two glycoforms of the one polypeptide. The possibility that PGl consists of populations of molecules containing either PG2A or PG2B coupled with the Mr 38 thousand polypeptide is discussed.

Multiple Forms of 1,4- β -Glucanase in Ripening Tomato Fruits Include a Xyloglucanase Activatable by Xyloglucan Oligosaccharides

1992 ◽  
Vol 19 (2) ◽  
pp. 137 ◽  
Author(s):  
G Maclachlan ◽  
C Brady
Keyword(s):  
Lycopersicon Esculentum ◽  
Cation Exchange ◽  
Hydrophobic Interaction ◽  
Tomato Fruit ◽  
Salt Content ◽  
Hydrophobic Interaction Chromatography ◽  
Multiple Forms ◽  
Tomato Fruits ◽  
Ph Values ◽  
Specific Activities

Extracts of ripening tomato (Lycopersicon esculentum L. var. Sunny) were tested for their capacity to hydrolyse carboxymethylcellulose (CMC) and seed xyloglucan (XG) at different pH values in the presence or absence of seed XG oligosaccharide subunits (7 to 9 sugar residues). CMC-ase activities were most active at pH 5 and 7 in locule extracts, whereas XG-ase activity was most active in the presence of XG oligosaccharides at pH 6 in pericarp extracts. The cation exchange FPLC column, Mono S, separated three zones of CMC-ase activity in pericarp extracts. One zone was most active at pH 5, and two at pH 7. The three CMC-ases had some XG-ase activity in the presence of oligosaccharide but, in addition, there were two regions of the eluate with XG-ase but no CMC-ase activity. The presence of XG-ase activity, separate from CMC-ases, was also observed after hydrophobic interaction chromatography, and in protein precipitated by lowering the salt content of extracts. During ripening, the CMC-ases and the oligosaccharide-activated XG-ases in pericarp extracts increased in total and specific activities, while endogenous XG-ase activity, that is in the absence of XG oligosaccharides, remained unchanged or declined. It is concluded that multiple, 1,4-β-glucanase activities develop in ripening tomato fruit, including, in pericarp tissue, a specific XG-ase which is latent and activated by XG oligosaccharides.

scholarly journals Researches on the accumulation and transfer of heavy metals in the soil in tomatoes -Solanum lycopersicum

2019 ◽  
Vol 112 ◽  
pp. 03020
Author(s):  
Mihaela Niţu ◽  
Augustina Pruteanu ◽  
Despina Maria Bordean ◽  
Carmen Popescu ◽  
Gyorghy Deak ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Transfer Coefficient ◽  
Human Body ◽  
Contaminated Soil ◽  
Contaminated Soils ◽  
Tomato Fruit ◽  
Human Consumption ◽  
Tomato Fruits ◽  
Lead And Zinc ◽  
Copper Lead

Heavy metals in contaminated soils have benefited from a considerable attention due to the possible risks for the human body. The current study has investigated the accumulation and transfer coefficient for three heavy metals (Cu, Pb, Zn) found in the contaminated soil with three concentrations (c1=1.5%, c2=3.0%, c3=4.5%, c4=6.0%), obtained by mixing the three metals, in the tomato fruit. The highest accumulation in the tomato fruits was recorded for zinc, then copper and the smallest for lead, for all four concentrations used. The transfer coefficient decreases as the concentration of heavy metals increases, so that for high heavy metals concentrations, the values of the transfer coefficient are very low, and for small heavy metals concentrations in the soil, the values for the transfer coefficient are higher. The assessment of accumulation and transfer of heavy metals in the fruits of tomatoes grown in the contaminated soil has concluded that all concentrations of the copper, lead and zinc mix have shown a low risk for human consumption.

Expression of Lipoxygenase and Hydroperoxide Lyase Activities in Tomato Fruits

1992 ◽  
Vol 47 (5-6) ◽  
pp. 369-374 ◽  
Author(s):  
Akikazu Hatanaka ◽  
Tadahiko Kajiwara ◽  
Kenji Matsui ◽  
Akira Kitamura
Keyword(s):  
Linoleic Acid ◽  
Uv Irradiation ◽  
Tissue Specificity ◽  
Tomato Fruit ◽  
Hydroperoxide Lyase ◽  
Tomato Fruits ◽  
Low Level ◽  
Ripe Tomato

The distribution (or locarization) of lipoxygenase (LOX) and hydroperoxide lyase (HPO lyase) activities in ripening and ripe tomato fruits was investigated. The highest LOX activity existed between skin and outer flesh of tomato fruits. HPO lyase showed no tissue specificity. LOX specifically formed linoleic acid 9-E, Z-hydroperoxide (9-E, Z-HPO) from linoleic acid (LA), whereas HPO lyase specifically cleaved 13-Z, E-HPO. Although a low level (0.36 ± 0.069 nmol/g fr. wt.) of hexanal was detected in the intact tomato fruit, HPOs were not detected. When a tomato fruit was injured by cutting it into 8 fragments and incubated at 25 °C, hexanal increased to 1.642 nmol/g fr.wt. by 30 min. By homogenizing at pH 6.3, hexanal increased to 21.1 nmol/g fr.wt. during a 30 min incubation. UV irradiation of tomato fruits also increased the formation of hexanal. From these results, LOX and HPO lyase are considered to exist as latent forms and to begin the expression of the activity upon injury.

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