Abstract
Two maturity stages of commercially grown tomatoes (breaker and mature green) were exposed to ethanol vapour (2 ml ethanol kg−1 fruit) for 6 h at 20 °C prior to storage at 5 °C and 20 °C. During storage the colour, firmness and composition changes were examined every 3 and 7 days. The results showed that ethanol vapour treatment could significantly slow down the colour changes and softening of both mature green and breaker tomatoes with greater effects when stored at 5 °C. There was no difference between the two maturity stages in retardation of softening during storage; in contrast the maturity stage had a highly significant effect in the colour development of stored tomatoes. When the fruit stored at 5 °C was then held at 20 °C for 7 days the ripening process was accelerated but the fruit did not reach the same level of colour development as the fruit stored at 20 °C continuously. The results suggest that ethanol vapour pretreatment could be used as a cheap and easy method to extend the storage life of tomatoes. © 1999 Society of Chemical Industry
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Claims 7
Claim · model-written summary
Ethanol vapour significantly slowed colour change in both tomato maturity stages, especially at 5 °C.
- Taxon
- tomatoes
Solanum lycopersicumt0 - Treatment
- ethanol vapour treatmente0
- Outcome
- colour changese0
- Direction
- slow downe0
- Qualifier
- both mature green and breaker tomatoes with greater effects when stored at 5 °Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“stored tomatoes”
e0“ethanol vapour treatment could significantly slow down the colour changes and softening of both mature green and breaker tomatoes with greater effects when stored at 5 °C”
Claim · model-written summary
Ethanol vapour significantly slowed softening in both tomato maturity stages, especially at 5 °C.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- ethanol vapour treatmente0
- Outcome
- softeninge0
- Direction
- slow downe0
- Qualifier
- both mature green and breaker tomatoes with greater effects when stored at 5 °Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“stored tomatoes”
e0“ethanol vapour treatment could significantly slow down the colour changes and softening of both mature green and breaker tomatoes with greater effects when stored at 5 °C”
Claim · model-written summary
The two maturity stages did not differ in the retardation of softening.
- Taxon
- tomatoesSolanum lycopersicumt0
- Outcome
- retardation of softeninge0
- Direction
- no differencee0
- Comparator
- two maturity stagese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“stored tomatoes”
e0“There was no difference between the two maturity stages in retardation of softening during storage”
Claim · model-written summary
Maturity stage had a highly significant effect on colour development.
- Taxon
- tomatoesSolanum lycopersicumt0
- Organ / stage
- maturity stagee0
- Outcome
- colour developmente0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“stored tomatoes”
e0“maturity stage had a highly significant effect in the colour development of stored tomatoes”
Claim · model-written summary
Moving fruit from 5 °C to 20 °C accelerated ripening.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- held at 20 °C for 7 dayse0
- Outcome
- ripening processe0
- Direction
- acceleratede0
- Comparator
- stored at 5 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“stored tomatoes”
e0“When the fruit stored at 5 °C was then held at 20 °C for 7 days the ripening process was accelerated”
Claim · model-written summary
Fruit moved from 5 °C to 20 °C developed less colour than fruit stored continuously at 20 °C.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- the fruite0
- Outcome
- colour developmente0
- Direction
- did not reach the same levele0
- Comparator
- fruit stored at 20 °C continuouslye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“stored tomatoes”
e0“the fruit did not reach the same level of colour development as the fruit stored at 20 °C continuously”
Claim · model-written summary
The authors suggest ethanol pretreatment to extend tomato storage life.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- ethanol vapour pretreatmente0
- Outcome
- extend the storage life of tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“stored tomatoes”
e0“ethanol vapour pretreatment could be used as a cheap and easy method to extend the storage life of tomatoes”
The same questions in other papers
ethanol · quality: postharvest · Solanum lycopersicum (tomato)Results differ
7 papers in the same direction as this paper · 3 in the opposite direction
- negative
- positive
- negative
7 papers more in this group
See all 11 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.