scholarly journals Additional Blue LED during Cultivation Induces Cold Tolerance in Tomato Fruit but Only to an Optimum

Biology ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 101
Author(s):  
Fahrizal Yusuf Affandi ◽  
Teddy Prayoga ◽  
Theoharis Ouzounis ◽  
Habtamu Giday ◽  
Julian C. Verdonk ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Tolerance ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
The Other ◽  
Scavenging Activity ◽  
Led Lighting ◽  
Blue Led ◽  
Red Color

Tomato is a chilling-sensitive fruit. The aim of this study is to examine the role of preharvest blue LED lighting (BL) to induce cold tolerance in ‘Foundation’ tomatoes. Blue and red supplemental LED light was applied to achieve either 0, 12 or 24% additional BL (0B, 12B and 24B). Mature green (MG) or red (R) tomatoes were harvested and cold stored at 4 °C for 0, 5, 10, 15 and 20 d, and then stored for 20 d at 20 °C (shelf life). Chilling injury (CI) indices, color and firmness, hydrogen peroxide, malondialdehyde, ascorbic acid and catalase activity were characterized. At harvest, R tomatoes cultivated at 12B were firmer and showed less coloration compared to fruit of other treatments. These fruits also showed higher loss of red color during cold storage and lower CI symptoms during shelf-life. MG tomatoes cultivated at 12B showed delayed coloring (non-chilled) and decreased weight loss (long cold stored) during shelf life compared to fruit in the other treatments. No effects of light treatments, both for MG and R tomatoes, were observed for the selected antioxidant capacity indicators. Improved cold tolerance for R tomatoes cultivated at 12B points to lycopene having higher scavenging activity at lower concentrations to mitigate chilling injury.

scholarly journals PRE- AND POSTHARVEST CHILL-HARDENING OF SWEET BASIL

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1165a-1165
Author(s):  
Diana L. Dostal ◽  
Arthur C. Cameron
Keyword(s):  
Shelf Life ◽  
Dark Period ◽  
Chilling Injury ◽  
Ocimum Basilicum ◽  
Light Period ◽  
The Other ◽  
Sweet Basil ◽  
Chill Hardening

Postharvest shelf life of fresh sweet basil (Ocimum basilicum L.) at 5°C is only 3 to 4 d due to development of chilling injury symptoms. Plants chill-hardened at 10°C for 4 h daily (2 h at end of the light period and 2 h at the beginning of the dark period) for 2 d prior to harvest had 3 d extended shelf life at 5°C. Increasing the duration of preharvest chill-hardening did not further improve the shelf life. Plants were chill-hardened at 10°C for 4 h daily for one week at different periods during the day. Four-, 5- and 6-week-old basil were used in each of three consecutive runs. With the 4- and 5-week-old basil, chill-hardening at the beginning of the day extended average shelf life by 1 and 1.5 d at 5°C, respectively. Shelf life was either decreased or not affected by the other periods of preharvest chilling. Postharvest chill-hardening of packaged sweet basil for 1 d at 10°C before transfer to 5°C increased shelf life by 5 d. Postharvest chill-hardening has potential for reducing chilling injury of packaged sweet basil.

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 Application of Melatonin in Maintaining Post Harvest Quality of Fruits and Vegetables: A Review

2021 ◽  
Author(s):  
P.S. Gurjar ◽  
Bharati Killadi ◽  
Pawan Kumar Pareek ◽  
T.S. Hada
Keyword(s):  
Pineal Gland ◽  
Shelf Life ◽  
Cold Storage ◽  
Fruits And Vegetables ◽  
Chilling Injury ◽  
Post Harvest ◽  
Available Information ◽  
Different Tissues

Melatonin (N-acetyl-5-methoxytryptamine) is a nontoxic biological molecule produced naturally in a pineal gland of animals and different tissues of plants. Melatonin acts as an antioxidant during postharvest storage and augments the shelf life of fruits and vegetables. Our review highlighted the role of pre and post harvest application of melatonin in extending post harvest shelf life and alleviating chilling injury in fruits and vegetables in cold storage. Review also included available information regarding biosynthesis of melatonin in plants and mode of action of melatonin in maintaining post harvest quality.

Chilling Injury Determination in Tomato Fruit using Electrolyte Leakage and Chlorophyll Fluorescence Techniques

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 489e-490
Author(s):  
M.A. Moura ◽  
G.A. Mendonça ◽  
F.L. Finger
Keyword(s):  
Chlorophyll Fluorescence ◽  
Electrolyte Leakage ◽  
Statistical Difference ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
The Other ◽  
Fluorescence Techniques ◽  
Other Hand ◽  
Green Stage

The present work was carried out to evaluate chilling injury in tomato fruit, cv. Santa Clara and EF-50, employing chlorophyll fluorescence and electrolyte leakage techniques. Fruit were harvested at the mature-green stage and stored at 5 and 10 °C for 14 days. Chlorophyll fluorescence was analyzed every 2 days, whereas electrolyte leakage was measured every 7 days. It was observed that cv. Santa Clara stored at 10 °C had no statistical alteration in Fv/Fm ratio and did not show a significant increase in electrolyte leakage. These results indicate that tomato fruit, cv. Santa Clara, were not injured during the analyzed period. On the other hand, fruit stored at 5 °C showed a significant decrease in Fv/Fm ratio after 6 days whereas electrolyte leakage was significantly higher at the 14th day of storage. For cv. EF-50, it was observed that fruit stored at 10 °C had a significant decrease in the Fv/Fm ratio after 10 days, although there was no statistical difference for electrolyte leakage. For fruit stored at 5 °C, it was verified that Fv/Fm ratio significantly decreased after 2 days and electrolyte leakage was significantly higher after 7 days of storage. Based on the results presented, it is suggested that tomato fruit, cv. Santa Clara, is potentially more resistant to chilling injury than cv. EF-50 and chlorophyll fluorescence proved to be a useful tool to study physiological stresses such as chilling injury.

scholarly journals Low Oxygen Storage Improves Tomato Postharvest Cold Tolerance, Especially for Tomatoes Cultivated with Far-Red LED Light

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1699
Author(s):  
Fahrizal Yusuf Affandi ◽  
Jan A. Verschoor ◽  
Maxence J. M. Paillart ◽  
Julian C. Verdonk ◽  
Ernst J. Woltering ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Tolerance ◽  
Chilling Injury ◽  
Oxygen Storage ◽  
White Led ◽  
Low Oxygen ◽  
Led Light ◽  
Red Led ◽  
Oxygen Conditions ◽  
Colour Development

We investigated the effects of low oxygen storage on chilling injury development, colour development, respiration and H2O2 levels of ‘Merlice’ tomatoes cultivated with and without far red (FR) LED lighting during 20 days of shelf-life. Mature green (MG) and red (R) tomatoes were stored at 2 °C in combination with 0.5, 2.5, 5 and 21 kPa O2 for 15 days (experiment 1). MG tomatoes cultivated under either white LED or white LED light with FR LED light were stored at 2 °C in combination with 1, 5 and 21 O2 kPa for 14 days (experiment 2). Chilled MG and R tomatoes from experiment 1 showed decay, firmness loss and higher weight loss during shelf-life which were reduced under low oxygen conditions. FR during cultivation improved chilling tolerance of MG tomatoes. Fastest colour development and lowest respiration rate during shelf-life were observed for MG fruit cultivated with FR lighting prior to storage at 1 kPa O2/0 kPa CO2. H2O2 levels during the shelf-life were not affected during cold storage. The improved cold tolerance of MG tomatoes cultivated with FR lighting is likely due to lower oxygen uptake that led to both higher lycopene synthesis and less softening.

scholarly journals Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1821
Author(s):  
Changan Zhu ◽  
Shaofang Wu ◽  
Ting Sun ◽  
Zhiwen Zhou ◽  
Zhangjian Hu ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Ripening ◽  
Rosmarinic Acid ◽  
Color Change ◽  
Tomato Fruit ◽  
Tomato Fruits ◽  
Tomato Fruit Ripening ◽  
Sensory Evolution ◽  
Reduced Forms

Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. However, the role of RA in plant growth and development, especially at the postharvest period of fruits, remains largely unknown. Here, we demonstrated that postharvest RA treatment delayed the ripening in tomato fruits. Exogenous application of RA decreased ripening-associated ethylene production and inhibited the fruit color change from green to red based on the decline in lycopene accumulation. We also found that the degradation of sucrose and malic acid during ripening was significantly suppressed in RA-treated tomato fruits. The results of metabolite profiling showed that RA application promoted the accumulation of multiple amino acids in tomato fruits, such as aspartic acid, serine, tyrosine, and proline. Meanwhile, RA application also strengthened the antioxidant system by increasing both the activity of antioxidant enzymes and the contents of reduced forms of antioxidants. These findings not only unveiled a novel function of RA in fruit ripening, but also indicated an attractive strategy to manage and improve shelf life, flavor, and sensory evolution of tomato fruits.

scholarly journals Application of Gene-specific mRNA Differential Display for Identification of cDNAs that Encode Small HSPs Correlated with the Heat-induced Chilling Tolerance of Tomato Fruit

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 498D-498
Author(s):  
Konstantinos E. Vlachonasios ◽  
Dina K. Kadyrzhanova ◽  
David R. Dilley
Keyword(s):  
Heat Shock ◽  
Heat Shock Proteins ◽  
Differential Display ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Mrna Differential Display ◽  
Small Heat Shock Proteins ◽  
The Other ◽  
Small Hsps ◽  
Shock Proteins

Heat-treatment of mature-green tomato fruit (Lycopersicon esculentum) for 48 h at 42°C has been shown to prevent chilling injury from developing after 2 or 3 weeks at 2°C. Using mRNA differential display, we recently cloned and characterized a cDNA that encodes a cytosolic class II small heat-shock protein (Le HSP17.6). The mRNA of Le HSP17.6 is up-regulated during heat shock and the level of transcription remains high during subsequent storage at chilling temperatures. We used mRNA differential display with gene-specific primers from the other small HSPs families and find that the transcription of the other small heat-shock proteins is up-regulated during heat shock and persists at elevated levels at 2°C for at least 2 weeks. When the fruits are returned to a permissive ripening temperature after the chilling period, the mRNA of the small HSPs declines slowly for 3 days. These results suggest that the persistence of the small heat-shock proteins at low temperatures may provide protection against chilling injury.

scholarly journals Ripening Recovery and Sensory Quality of Pink Tomatoes Stored in Controlled Atmosphere at Chilling or Nonchilling Temperatures to Extend Shelf Life

HortScience ◽  
2018 ◽  
Vol 53 (8) ◽  
pp. 1186-1190 ◽  
Author(s):  
Angelos I. Deltsidis ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Taste Panel ◽  
Negative Effects ◽  
Low Temperature Storage ◽  
Partial Pressures ◽  
Fresh Tomato

Harvesting before ripening initiation (i.e., mature green) may negatively affect the flavor of fresh tomatoes (Solanum lycopersicum) even though the ripening process off the vine is physiologically the same as that on the plant. Low temperature storage at or below the putative chilling injury (CI) threshold can also have detrimental effects on fresh tomato flavor regardless of the developmental stage of the fruit at harvest, but sensitivity to CI declines with ripening. Controlled atmospheres (CA) using reduced oxygen and elevated carbon dioxide partial pressures can extend the shelf life (SL) of tomatoes while possibly minimizing the negative effects of low temperatures. In this study, we explored the possibility that a combination of temperature and CA could be used to achieve similar SL for pink-harvested tomatoes as has been found in other studies with green-harvested fruit while avoiding the negative effects of CI on sensory quality. Consumer panels were given samples of pink-harvested tomatoes after they had reached the red ripeness stage in terms of surface hue following storage for 7 days in air or CA at 7.5, 15, or 20 °C followed by 2–7 days ripening in air at 20 °C. Exposing pink tomatoes to 7.5 °C before ripening to the full-red stage at 20 °C negatively affected fruit sensory quality, holding fruit constantly at 20 °C until they reached the full-red stage resulted in better quality for one taste panel, whereas there was no difference in another taste panel. The time to reach the full-red stage was extended by CA. Sensory quality of air- and CA-stored fruit was similar at the nonchilling temperatures of 15 and 20 °C. Pink stage tomato fruit stored in CA at 7.5 °C for 7 days did not attain full red color within the subsequent 7 days in air at 20 °C.

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