scholarly journals Iturin A Induces Resistance and Improves the Quality and Safety of Harvested Cherry Tomato

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6905
Author(s):  
Mengxi Jiang ◽  
Xinyi Pang ◽  
Huawei Liu ◽  
Fuxing Lin ◽  
Fengxia Lu ◽  
...  
Keyword(s):  
Phenylalanine Ammonia Lyase ◽  
Tomato Fruit ◽  
Soft Rot ◽  
Cherry Tomato ◽  
Rhizopus Stolonifer ◽  
Storage Quality ◽  
Iturin A ◽  
Rot Disease ◽  
Important Disease

The soft rot disease caused by Rhizopus stolonifer is an important disease in cherry tomato fruit. In this study, the effect of iturin A on soft rot of cherry tomato and its influence on the storage quality of cherry tomato fruit were investigated. The results showed that 512 μg/mL of iturin A could effectively inhibit the incidence of soft rot of cherry tomato fruit. It was found that iturin A could induce the activity of resistance-related enzymes including phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD), glucanase (GLU), and chitinase (CHI), and active oxygen-related enzymes including ascorbate peroxidases (APX), superoxide dismutases (SOD), catalases (CAT), and glutathione reductase (GR) of cherry tomato fruit. In addition, iturin A treatment could slow down the weight loss of cherry tomato and soften the fruit. These results indicated that iturin A could retard the decay and improve the quality of cherry tomato fruit by both the inhibition growth of R. stolonifera and the inducing the resistance.

scholarly journals A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit

2016 ◽  
Vol 7 ◽  
Author(s):  
Tainá A. Barreto ◽  
Sonalle C. A. Andrade ◽  
Janeeyre F. Maciel ◽  
Narciza M. O. Arcanjo ◽  
Marta S. Madruga ◽  
...  
Keyword(s):  
Essential Oil ◽  
Tomato Fruit ◽  
Cherry Tomato ◽  
Origanum Vulgare ◽  
Chitosan Coating

Coatings comprising chitosan and Mentha piperita L. or Mentha×villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit

2015 ◽  
Vol 214 ◽  
pp. 168-178 ◽  
Author(s):  
Ingrid Conceição Dantas Guerra ◽  
Priscila Dinah Lima de Oliveira ◽  
Alline Lima de Souza Pontes ◽  
Ana Sílvia Suassuna Carneiro Lúcio ◽  
Josean Fechine Tavares ◽  
...  
Keyword(s):  
Essential Oils ◽  
Tomato Fruit ◽  
Mentha Piperita ◽  
Cherry Tomato

Fertigation with fish farming effluent at the adequate phenological stages improves physiological responses, production and quality of cherry tomato fruit

2021 ◽  
pp. 1-10
Author(s):  
Alex Alvares da Silva ◽  
Nildo da Silva Dias ◽  
Gleydson Dantas Jales ◽  
Tainan Costa Rebouças ◽  
Pedro Dantas Fernandes ◽  
...  
Keyword(s):  
Physiological Responses ◽  
Tomato Fruit ◽  
Fish Farming ◽  
Cherry Tomato ◽  
Phenological Stages

scholarly journals Comparing nutrients and volatiles among different tomato varieties

2020 ◽  
Author(s):  
Guoting Cheng ◽  
Peipei Chang ◽  
Ahmed H. El-Sappah ◽  
Yan Zhang ◽  
Yan Liang
Keyword(s):  
Tomato Fruit ◽  
Soluble Sugar ◽  
Soluble Solids ◽  
Gas Chromatography Mass Spectrometry ◽  
Cherry Tomato ◽  
Taste And Odor ◽  
Important Quality ◽  
Odor Activity Value ◽  
Fruit Flavor

Abstract Background: Flavor is an important quality of tomato fruit. The improvement of flavor attracts more and more attention. This study aimed to explore the differences in the concentrations of nutrients and volatiles between red and pink colors of tomatoes fruit, including cherry tomato (S. lycopersicum var. cerasiforme Mill) and large-fruited tomato (S. lycopersicum), respectively. Methods: Soluble sugar, titratable acids, and volatile organic compounds, were detected using gas chromatography-mass spectrometry. Hedonism score and odor activity value were used to evaluate the taste and odor intensity of tomato fruit. The membership function method was used to comprehensively evaluate the fruit flavor. Results: It was found that the levels of aldehydes, ketones, esters, and phenols were significantly higher in pink tomato than in red tomato. The concentrations of ascorbic acid, soluble solids, fructose, glucose, citric acid, and carotenoid-derived volatiles were significantly greater in cherry tomato than in large-fruited tomato. However, Phe-derived and Ile/Leu-derived volatiles were significantly higher in pink large-fruited tomato and red cherry tomato. The fatty and irritant odors were stronger in pink tomato than in red tomato, and cherry tomato had better overall taste than large-fruited tomato. The sweetness and sweetness/acidity ratio were significantly higher in pink cherry tomato than other categories of tomatoes. Conclusion: The concentrations of volatiles varied greatly between pink and red tomatoes, and the levels of nutrients varied greatly between cherry and large-fruited tomatoes. This study can provide reference for tomato flavor quality improvement breeding.

Rhizopus Soft Rot on Cherry Tomato Caused by Rhizopus stolonifer in Korea

Mycobiology ◽  
2001 ◽  
Vol 29 (3) ◽  
pp. 176-178 ◽  
Author(s):  
Jin-Hyeuk Kwon ◽  
Soo-Woong Kang ◽  
Jeong-Soo Kim ◽  
Chang-Seuk Park
Keyword(s):  
Soft Rot ◽  
Cherry Tomato ◽  
Rhizopus Stolonifer

scholarly journals Physiological Attributes Related to Quality Attributes and Storage Life of Minimally Processed Lettuce

HortScience ◽  
1993 ◽  
Vol 28 (7) ◽  
pp. 723-725 ◽  
Author(s):  
R. Couture ◽  
M.I. Cantwell ◽  
D. Ke ◽  
M.E. Saltveit
Keyword(s):  
Phenylalanine Ammonia Lyase ◽  
Fold Increase ◽  
Quality Attributes ◽  
Storage Life ◽  
Storage Quality ◽  
Minimally Processed ◽  
Pal Activity ◽  
Physiological Attributes ◽  
And Storage

Relationships between storage quality attributes, such as russet spotting and browning intensity, and physiological attributes, such as soluble phenolic content and polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) activities, of minimally processed crisphead lettuce (Lactuca sativa L.) were studied. The processed lettuce tissue was kept in air or air plus ethylene at 2 or 5 μl·liter-1 at 2.5 or 5C for 1 to 4 days and then transferred to air at 2.5, 5, or 20C for 1 to several days. None of the above physiological attributes of the initial samples from eight lettuce cultivars (Calmar, El Toro, Sea Green, Pacific, Monterey, Salinas 88, 86-13, and Nerone) and three maturity stages (immature, mature, and overmature) correlated with their storage quality. However, ethylene-induced PPO and PAL activities and browning intensity measured 3 to 4 days after harvest consistently and significantly correlated with the final visual quality of the ethylene-treated, minimally processed lettuce after 6 to 10 days of storage. Among these three attributes, ethylene induced a 2.5- to 5.3-fold increase in PAL activity, while the relative changes in PPO activity and browning intensity were only 23% to 68%. Ethylene-induced PAL activity possibly may be used as an index to predict the storage life of minimally processed lettuce.

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