Abstract
Tomato varieties ARTH-3 (long shelf-life; 14–15 days) and Sel-7 (short shelf-life; 5–7 days), harvested at color turning stage, were stored in open trays at 10, 25 and 35C and sampled at two day intervals until complete deterioration. Variety ARTH-3 could be stored at all the temperatures for ten days, while Sel-7 could tolerate 35C only for four days. However, at 10 and 25C, it could be stored for six days. In both varieties, lipoxygenase (LOX) activity, malondialdehyde (MDA) value and H2O2 content increased during storage. Increase in storage temperature further enhanced the activity of LOX, and also increased MDA value and H2O2 content. Sel-7 had higher values for these parameters than ARTH-3. Activities of enzymes responsible for scavenging reactive oxygen species (ROS) viz., superoxide dismutase, peroxidase, ascorbate peroxidase, glutathione reductase and catalase decreased continuously during storage. With increase in temperature, the activities of these enzymes further decreased significantly in both varieties. Sel-7 had significantly lower activities of ROS scavenging enzymes than ARTH-3 throughout the storage period. These results suggest that fruits stored at higher temperature are subjected to severe oxidative damage leading to extensive membrane damage and loss of tissue structure.
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Claims 9
Claim · model-written summary
ARTH-3 tomato fruit remained storable at all tested temperatures for ten days.
- Taxon
- TOMATO
Solanum lycopersicumt0 - Material
- ARTH-3e0
- Outcome
- could be stored at all the temperatures for ten dayse0
- Value
- ten dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Variety ARTH-3 could be stored at all the temperatures for ten days”
t0“TOMATO”
Claim · model-written summary
Sel-7 fruit tolerated 35C for only four days.
- Taxon
- TOMATOSolanum lycopersicumt0
- Material
- Sel-7e0
- Outcome
- could tolerate 35C only for four dayse0
- Value
- four dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sel-7 could tolerate 35C only for four days”
t0“TOMATO”
Claim · model-written summary
Sel-7 fruit could be stored at 10 and 25C for six days.
- Taxon
- TOMATOSolanum lycopersicumt0
- Material
- Sel-7e1
- Outcome
- could be stored for six dayse0
- Value
- six dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“at 10 and 25C, it could be stored for six days”
e1“Sel-7 could tolerate 35C only for four days”
t0“TOMATO”
Claim · model-written summary
LOX activity, MDA value and H2O2 content increased in both varieties during storage.
- Taxon
- TOMATOSolanum lycopersicumt0
- Outcome
- lipoxygenase (LOX) activity, malondialdehyde (MDA) value and H2O2 contente0
- Direction
- increasede0
- Setting
- during storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In both varieties, lipoxygenase (LOX) activity, malondialdehyde (MDA) value and H2O2 content increased during storage”
t0“TOMATO”
Claim · model-written summary
Higher storage temperature increased LOX activity, MDA value and H2O2 content.
- Taxon
- TOMATOSolanum lycopersicumt0
- Treatment
- Increase in storage temperaturee0
- Outcome
- activity of LOX, and also increased MDA value and H2O2 contente0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increase in storage temperature further enhanced the activity of LOX, and also increased MDA value and H2O2 content”
t0“TOMATO”
Claim · model-written summary
Sel-7 had higher LOX, MDA and H2O2 values than ARTH-3.
- Taxon
- TOMATOSolanum lycopersicumt0
- Material
- Sel-7e0
- Outcome
- lipoxygenase (LOX) activity, malondialdehyde (MDA) value and H2O2 contente1
- Direction
- highere0
- Comparator
- ARTH-3e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sel-7 had higher values for these parameters than ARTH-3”
e1“lipoxygenase (LOX) activity, malondialdehyde (MDA) value and H2O2 content”
t0“TOMATO”
Claim · model-written summary
ROS-scavenging enzyme activities decreased continuously during storage.
- Taxon
- TOMATOSolanum lycopersicumt0
- Outcome
- Activities of enzymes responsible for scavenging reactive oxygen species (ROS)e0
- Direction
- decreasede0
- Setting
- during storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Activities of enzymes responsible for scavenging reactive oxygen species (ROS) viz., superoxide dismutase, peroxidase, ascorbate peroxidase, glutathione reductase and catalase decreased continuously during storage”
t0“TOMATO”
Claim · model-written summary
Higher temperature further decreased scavenging enzyme activities in both varieties.
- Taxon
- TOMATOSolanum lycopersicumt0
- Treatment
- increase in temperaturee0
- Outcome
- activities of these enzymese0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“With increase in temperature, the activities of these enzymes further decreased significantly in both varieties”
e1“Activities of enzymes responsible for scavenging reactive oxygen species (ROS)”
t0“TOMATO”
Claim · model-written summary
Sel-7 had lower ROS-scavenging enzyme activities than ARTH-3 throughout storage.
- Taxon
- TOMATOSolanum lycopersicumt0
- Material
- Sel-7e0
- Outcome
- activities of ROS scavenging enzymese0
- Direction
- lowere0
- Comparator
- ARTH-3e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sel-7 had significantly lower activities of ROS scavenging enzymes than ARTH-3 throughout the storage period”
t0“TOMATO”