scholarly journals Effects of Watertable and Fertilizer Management on Susceptibility of Tomato Fruit to Chilling Injury

1996 ◽  
Vol 121 (3) ◽  
pp. 525-530
Author(s):  
Georges T. Dodds ◽  
Leif Trenholm ◽  
Chandra A. Madramootoo
Keyword(s):  
Color Change ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Soil Surface ◽  
Chilling Tolerance ◽  
Fertilizer Management ◽  
Lesion Area ◽  
New Yorker ◽  
Consistent Manner ◽  
Calcium Fertilization

In a 2-year study (1993-1994), `New Yorker' tomato (Lycopersicon esculentum Mill.) plants grown in field lysimeters were subjected to four watertable depth (WTD) treatments (0.3, 0.6, 0.8, and 1.0 m from the soil surface) factorially combined with 5 potassium/calcium fertilization combinations. Mature-green fruit from four replicates of each treatment were stored at 5C for 21 days, and fruit color was monitored with a tristimulus colorimeter. Fruit were subsequently allowed to ripen at 20C for 10 days, at which time chilling injury was assessed on the basis of delayed ripening and area of lesions. Potassium and calcium applied in the field had no effect on chilling tolerance of the fruit. In the drier year (1993), shallower WTD treatments generally yielded fruit that changed color less during chilling and were more chilling-sensitive based on delayed ripening. In the wetter year, differences in color change and chilling tolerance between WTD, if any, were small. Over both years, lesion area varied with WTD, but not in a consistent manner. Based on these results, we suggest that differences in water availability should be considered when studying tomato fruit chilling.

scholarly journals Effect of Preharvest Conditions on Chilling Susceptibility of Tomato Fruit

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 825E-825
Author(s):  
G.T. Dodds ◽  
L. Trenholm ◽  
C.A. Madramootoo ◽  
K. Stewart
Keyword(s):  
Color Change ◽  
Tomato Fruit ◽  
Soil Surface ◽  
Crop Evapotranspiration ◽  
New Yorker ◽  
Tomato Plants ◽  
Green Fruit ◽  
Chilling Damage ◽  
Chilling Sensitivity ◽  
Chilling Response

In a 2-year study, tomato plants (Lycopersicon esculentum Mill. cv. New Yorker), grown in field lysimeters, were subjected to water table levels (WTD) of 0.3, 0.6, 0.8, and 1.0 m from the soil surface, factorially combined with five K–Ca combinations, and replicated four times. Four mature green fruit per plant were stored at 5C for 21 days, and fruit color (L*,a*,b*) was measured daily. Fruit were then ripened at 21C for 10 days, and the surface area with chilling damage and the ripening stage noted for each fruit. In 1993, a dry year, the 1.0 m WTD showed the greatest color change, the 0.3 m WTD the least. The 1.0 m WTD showed the least damaged area and least delay in ripening, the 0.3 m WTD the most. In the wet year, 1994, differences by WTD were not significant. K and Ca fertilizer effects were not significant in either year. The number of hours below 15C, precipitation, and crop evapotranspiration in the week prior to harvest appeared to be of lesser importance than WTD in subsequent chilling response. Preharvest plant water relations appear to have some bearing on postharvest chilling sensitivity.

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

HortScience ◽  
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.

scholarly journals Involvement of Arginase in Methyl Jasmonate–induced Tomato Fruit Chilling Tolerance

2016 ◽  
Vol 141 (2) ◽  
pp. 139-145 ◽  
Author(s):  
Xinhua Zhang ◽  
Fujun Li ◽  
Nana Ji ◽  
Shujun Shao ◽  
Dongyang Wang ◽  
...  
Keyword(s):  
Methyl Jasmonate ◽  
Stress Responses ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Plant Stress ◽  
Physiological Role ◽  
Chilling Tolerance ◽  
Antioxidant Enzyme System ◽  
Plant Stress Responses

The physiological role of arginase in nitrogen remobilization processes from protein degradation during seed germination has well been described in several species. However, very little is known about its possible roles in plant stress responses. Treatment of tomato fruit (Solanum lycopersicum L.) with 0.05 mm methyl jasmonate (MeJA) enhanced transcription levels of arginase genes, especially LeARG2. Chilling injury (CI) of fruit treated with 0.05 mm MeJA for 12 hours was also effectively alleviated, as manifested by decreases in CI index, electrolyte leakage, and malondialdehyde (MDA) content. To investigate the potential role of arginase in MeJA-induced chilling tolerance, fruit were treated with MeJA or the arginase inhibitor Nω-hydroxy-nor-l-arginine (nor-NOHA) combined with MeJA and then stored at 2 °C for 28 days. MeJA-induced arginase activity was strongly inhibited and the reduction of CI by MeJA was nearly abolished by the inhibitor. In addition, MeJA treatment increased the activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX); inhibited peroxidase (POD) activities; and promoted proline and polyamines accumulation. These effects were partially counteracted by nor-NOHA; putrescine accumulation, however, was unaffected by the inhibitor. Our results indicate that arginase may be involved in MeJA-induced chilling tolerance, possibly by ameliorating the antioxidant enzyme system of fruit and increasing proline levels.

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

HortScience ◽  
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.

scholarly journals Yield and Quality of Tomato Fruit under Water-table Management

1997 ◽  
Vol 122 (4) ◽  
pp. 491-498 ◽  
Author(s):  
Georges T. Dodds ◽  
Leif Trenholm ◽  
Ali Rajabipour ◽  
Chandra A. Madramootoo ◽  
Eric R. Norris
Keyword(s):  
Water Table ◽  
Sandy Loam ◽  
Tomato Fruit ◽  
Soil Surface ◽  
New Yorker ◽  
Tomato Production ◽  
Yield And Quality ◽  
Loam Soil ◽  
Water Table Management

In a 2-year study (1993-94), tomato (Lycopersicon esculentum Mill. `New Yorker') plants grown in a sandy loam soil in field lysimeters were subjected to four water table depth (WTD) treatments (0.3, 0.6, 0.8, and 1.0 m from the soil surface). In 1994, precipitation during the flowering stage was far above average and apparently led to waterlogging in the shallowest WTD treatment, while in the drier year (1993), the deepest WTD treatment suffered from drought stress. In general, over the 2 years, the 0.6-m WTD showed the best yields and largest fruit, while the 1.0-m WTD showed the lowest yields and smallest fruit. However, the incidence of catfacing, cracking, and sunscald was generally higher in the 0.6 m WTD treatment and lower in the 1.0-m WTD treatment. Furthermore, fruit firmness was generally greatest for the two deeper WTD than for the shallower WTD. To strike a balance between yield and quality, a WTD of between 0.6- and 0.8-m is recommended for tomato production on sandy loam soils.

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

HortScience ◽  
1993 ◽  
Vol 28 (2) ◽  
pp. 138-140 ◽  
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.

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.

SlMYC2 Involved in Methyl Jasmonate-Induced Tomato Fruit Chilling Tolerance

2018 ◽  
Vol 66 (12) ◽  
pp. 3110-3117 ◽  
Author(s):  
Dedong Min ◽  
Fujun Li ◽  
Xinhua Zhang ◽  
Xixi Cui ◽  
Pan Shu ◽  
...  
Keyword(s):  
Methyl Jasmonate ◽  
Tomato Fruit ◽  
Chilling Tolerance

scholarly journals Heat-shock Treatments Increase the Chilling Tolerance of Harvested Asparagus Spears

HortScience ◽  
2017 ◽  
Vol 52 (11) ◽  
pp. 1563-1568
Author(s):  
Mikal E. Saltveit
Keyword(s):  
Heat Shock ◽  
Chilling Injury ◽  
Chilling Tolerance ◽  
Bathing Solution ◽  
Ion Leakage ◽  
Physiological Disorder ◽  
Apical Half ◽  
Excised Tissue ◽  
Stem Segments ◽  
Quality And Shelf Life

Holding harvested asparagus spears at non-freezing temperatures below 2.5 °C induces chilling injury (CI), a physiological disorder that reduces quality and shelf life. CI can be quantified by subjective visual parameters, or by objective measurements of the increased rate of ion leakage from excised tissue into an isotonic bathing solution. The rate of ion leakage from apical (2–3 cm), middle (9–10 cm), and basal (15–16 cm) segments excised from 18-cm asparagus spears increased after 7 days of chilling at 2.5 °C. The increase continued and was similar for middle and basal segments after 14 days of chilling, but more pronounced from apical segments. Various heat-shock treatments (i.e., combinations of temperature and duration) decreased the chilling-induced increase in ion leakage from these 1-cm stem segments. Although the chilling tolerance of all spear segments was increased by specific heat-shock treatments, the optimal temperature and duration of exposure varied among the segments; some treatments that were effective in segments from one location were either ineffective or damaging to segments from another location. As the apical half of the whole spear is the predominant culinary portion and contains the most chilling sensitive tissue, heat-shock treatments that would increase the chilling tolerance of the upper half of whole spears were selected for further study. These heat-shock treatments were applied to freshly harvested whole 18-cm asparagus spears that were chilled at 2.5 °C for 14 days. Two treatment combinations (i.e., 45 °C for 4.0 ± 0.6 minutes or 50 °C for 2.9 ± 0.8 minutes) were identified that maintained the highest level of quality and significantly reduced the rate of chilling-induced ion leakage.

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