Evaluation of Tomato Fruit Color Change with Different Maturity Stages and Storage Temperatures Using Image Analysis

2013 ◽  
Vol 46 (4) ◽  
pp. 147-149 ◽  
Author(s):  
Noriko Takahashi ◽  
Honami Maki ◽  
Hiroshige Nishina ◽  
Kotaro Takayama
Keyword(s):  
Image Analysis ◽  
Color Change ◽  
Tomato Fruit ◽  
Fruit Color ◽  
Maturity Stages ◽  
And Storage ◽  
Storage Temperatures

scholarly journals Texture Profile and Pectinase Activity in Tomato Fruit (Solanum Lycopersicum, Servo F1) at Different Maturity Stages and Storage Temperatures

2021 ◽  
Vol 9 (1) ◽  
pp. 20-34
Author(s):  
Angesom Asgele Gebregziabher ◽  
Supriyadi Supriyadi ◽  
Siwi Indarti ◽  
Lilis Setyowati
Keyword(s):  
Storage Temperature ◽  
Tomato Fruit ◽  
Mechanical Damage ◽  
Daily Consumption ◽  
Long Distance ◽  
Texture Profile ◽  
Maturity Stages ◽  
Pectinase Activity ◽  
And Storage ◽  
Storage Temperatures

The demand for daily consumption of tomato fruit is increasing immensely. Nevertheless, the fruit is exposed to mechanical damage, shrinking, and softening as the maturity stages, handling, and storage are inappropriate, thereby affecting the texture. The study aimed to assess the texture profile, pectinase activity, and physicochemical parameters in tomato fruit at different maturity stages and storage temperatures. The fruits were harvested at 1-4 weeks after pollination and stored at a temperature of 16 ºC and 25ºC. There was an increase in the redness color (a*), TSS content, weight loss, respiration rate, and ethylene production, while the hardness, lightness color (L*), pH, and TA decreased with an increase in maturity stages at different storage temperatures. The higher Polygalacturonase (PG) and Pectin methylesterase (PME) enzyme activities were observed at 25 ºC compared to storage temperature of 16 ºC. It was confirmed that pectinase activity extremely affected the texture profile. For commercial purposes, it is suggested that tomatoes are harvested at 2nd and 3rd week after pollination for long distance transportation and at 4th week for fresh consumption and stored at a temperature of 16 °C. 

scholarly journals Gibberellic Acid Slows Postharvest Degreening of 'Oroblanco' Citrus Fruits

HortScience ◽  
2001 ◽  
Vol 36 (5) ◽  
pp. 937-940 ◽  
Author(s):  
Ron Porat ◽  
Xuqiao Feng ◽  
Moshe Huberman ◽  
David Galili ◽  
Raphael Goren ◽  
...  
Keyword(s):  
Gibberellic Acid ◽  
Storage Temperature ◽  
Color Change ◽  
Progressive Increase ◽  
Fruit Color ◽  
Slight Effect ◽  
Peel Color ◽  
Early Maturing ◽  
And Storage ◽  
Storage Temperatures

'Oroblanco' is an early-maturing pummelo-grapefruit hybrid (Citrus grandis Osbeck × C. paradisi Macf.). The fruit are usually picked and marketed while the peel color is still green; however, in some cases they can lose this green color during postharvest shipping and storage, which diminishes their commercial value. The effects of storage temperatures, gibberellic acid (GA), ethylene, and 1-methylcyclopropene (1-MCP) on the degreening of 'Oroblanco' fruit were examined. Storage temperature was critical for retaining fruit color: at 2 °C the fruit remained green for a period up to 5 weeks, whereas at storage temperatures of 6, 12, and 20 °C there was a progressive increase in the rate of degreening. Applications of GA, either as preharvest sprays or as postharvest dip treatments, effectively retained the green fruit color. Ethylene exposures up to 100 μL·L-1 for 3 days had only a slight effect on fruit degreening, and 1-MCP treatments up to 200 nL·L-1 for 16 hours had no effect at all. The slight influence of ethylene and the ineffectiveness of 1-MCP on fruit color change can not be attributed to difficulties in their application, since in the same experiments ethylene markedly induced peduncle abscission, and 1-MCP effectively inhibited this ethylene effect. Accordingly, ethylene had only a relatively small effect on the induction of chlorophyllase enzyme activity in green 'Oroblanco' peel tissue.

scholarly journals Biochemical and Molecular Analysis of Pink Tomatoes: Deregulated Expression of the Gene Encoding Transcription Factor SlMYB12 Leads to Pink Tomato Fruit Color

2009 ◽  
Vol 152 (1) ◽  
pp. 71-84 ◽  
Author(s):  
Ana-Rosa Ballester ◽  
Jos Molthoff ◽  
Ric de Vos ◽  
Bas te Lintel Hekkert ◽  
Diego Orzaez ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Molecular Analysis ◽  
Tomato Fruit ◽  
Fruit Color ◽  
Gene Encoding

Preparation of an Active Packaging Material and its Application on Strawberry Preservation

2015 ◽  
Vol 1120-1121 ◽  
pp. 643-647
Author(s):  
Ya Bo Fu ◽  
Wen Cai Xu ◽  
Lu Fu ◽  
Dong Li Li ◽  
Jian Qing Wang
Keyword(s):  
Control Release ◽  
Total Solid ◽  
Active Packaging ◽  
Solid Content ◽  
Total Solid Content ◽  
Taste Evaluation ◽  
Lower Temperature ◽  
Fruit Preservation ◽  
And Storage ◽  
Storage Temperatures

To reduce the loss of fresh fruits during transportation and storage, an active packaging (AP) material which could control release fungicide was prepared by melting, blowing film and composite method firstly. Then, its preservation effects on strawberry at different storage temperatures were investigated systematically. Several properties of preserved strawberries were measured periodically, including gas concentration of the package atmosphere and the physiological parameters contains decay rate, total solid content, as well as the sensory and taste evaluation were measured. The experimental results show that this AP material is helpful to fruit preservation, especially at lower temperature. It can prohibit the strawberry respiration, retard fungus growth and thus significantly extend the shelf-life of fresh strawberry.

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