Abstract
Tomato fruit ( Lycopersicon esculentum Mill., cv. Castelmart) were harvested at various degrees of ripeness and exposed to ethanol vapor at 0, 2, or 4, ml·kg -1 in a 20-liter jar for 0, 2, 4, or 6 hours at 20C. Ripening was measured as changes in subjective color and in firmness and production of CO 2 and ethylene. The soluble solids concentration (percent), titratable acidity (percent), and pH were measured at the end of the storage period when the fruit were red-ripe. Ethanol's inhibition of ripening was not confined to mature-green fruit, but also inhibited reddening of breaker, turning, and pink fruits. Storage of mature-green fruit at 20, 15, or 12C after treatment with 0 or 2 ml ethanol/kg at 20C prolonged the delay in ripening for 5, 6, and 7 days, respectively, compared with controls. There was no reduction in the quality of these fruit when they were red-ripe, even though there was an 11-day difference between the time the 20C control and the 12C-treated fruit became red-ripe. An informal panel did not detect any differences in flavor between these control and ethanol-treated fruit that were red-ripe. Increasing the duration of exposure to ethanol vapors from 2 to 6 hours had a pronounced effect on ethylene and CO 2 production, but it did not significantly prolong the inhibition of ripening of mature-green fruit nor did it change their rate of softening during ripening. Increasing the temperature during exposure increased the effectiveness of ethanol, with the same level of inhibition produced by 6 hours at 20C, 4 hours at 25C, or 2 hours at 30C. Postharvest use of ethanol vapor to retard ripening may be a useful technique to extend the market life of tomato fruit.
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Claims 11
Claim · model-written summary
Ethanol vapor inhibited reddening not only of mature-green tomato fruit but also of breaker, turning and pink fruits.
- Taxon
- Tomato
Solanum lycopersicumt0 - Organ / stage
- breaker, turning, and pink fruitse0
- Treatment
- Ethanole0
- Outcome
- reddeninge0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethanol's inhibition of ripening was not confined to mature-green fruit, but also inhibited reddening of breaker, turning, and pink fruits”
t0“Tomato Fruit”
Claim · model-written summary
Storing mature-green tomato fruit at 20C after ethanol treatment prolonged the ripening delay by 5 days compared with controls.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- mature-green fruite0
- Treatment
- 2 ml ethanol/kg at 20Ce0
- Outcome
- delay in ripeninge0
- Direction
- prolongede0
- Value
- 5e0
- Qualifier
- 20e0
- Comparator
- controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage of mature-green fruit at 20, 15, or 12C after treatment with 0 or 2 ml ethanol/kg at 20C prolonged the delay in ripening for 5, 6, and 7 days, respectively, compared with controls”
t0“Tomato Fruit”
Claim · model-written summary
Storing mature-green tomato fruit at 15C after ethanol treatment prolonged the ripening delay by 6 days compared with controls.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- mature-green fruite0
- Treatment
- 2 ml ethanol/kg at 20Ce0
- Outcome
- delay in ripeninge0
- Direction
- prolongede0
- Value
- 6e0
- Qualifier
- 15e0
- Comparator
- controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage of mature-green fruit at 20, 15, or 12C after treatment with 0 or 2 ml ethanol/kg at 20C prolonged the delay in ripening for 5, 6, and 7 days, respectively, compared with controls”
t0“Tomato Fruit”
Claim · model-written summary
Storing mature-green tomato fruit at 12C after ethanol treatment prolonged the ripening delay by 7 days compared with controls.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- mature-green fruite0
- Treatment
- 2 ml ethanol/kg at 20Ce0
- Outcome
- delay in ripeninge0
- Direction
- prolongede0
- Value
- 7e0
- Qualifier
- 12Ce0
- Comparator
- controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage of mature-green fruit at 20, 15, or 12C after treatment with 0 or 2 ml ethanol/kg at 20C prolonged the delay in ripening for 5, 6, and 7 days, respectively, compared with controls”
t0“Tomato Fruit”
Claim · model-written summary
There was no reduction in quality of the 12C-treated fruit when red-ripe, although they became red-ripe 11 days later than 20C controls.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 12C-treatede0
- Outcome
- qualitye0
- Direction
- no reductione0
- Comparator
- 20C controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was no reduction in the quality of these fruit when they were red-ripe, even though there was an 11-day difference between the time the 20C control and the 12C-treated fruit became red-ripe”
t0“Tomato Fruit”
Claim · model-written summary
The 12C-treated fruit became red-ripe with an 11-day difference in time compared with 20C controls.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 12C-treatede0
- Outcome
- time the 20C control and the 12C-treated fruit became red-ripee0
- Value
- 11-daye0
- Comparator
- 20C controle0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“there was an 11-day difference between the time the 20C control and the 12C-treated fruit became red-ripe”
t0“Tomato Fruit”
Claim · model-written summary
An informal panel detected no flavor differences between control and ethanol-treated red-ripe fruit.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- ethanol-treatede0
- Outcome
- flavore0
- Direction
- did not detect any differencese0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“An informal panel did not detect any differences in flavor between these control and ethanol-treated fruit that were red-ripe”
t0“Tomato Fruit”
Claim · model-written summary
Increasing the ethanol vapor exposure from 2 to 6 hours had a pronounced effect on ethylene and CO2 production.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- Increasing the duration of exposure to ethanol vapors from 2 to 6 hourse0
- Outcome
- ethylene and CO 2 productione0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing the duration of exposure to ethanol vapors from 2 to 6 hours had a pronounced effect on ethylene and CO 2 production, but it did not significantly prolong the inhibition of ripening of mature-green fruit nor did it change their rate of softening during ripening”
t0“Tomato Fruit”
Claim · model-written summary
Longer ethanol exposure (2 to 6 hours) did not significantly prolong the inhibition of ripening of mature-green fruit.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- Increasing the duration of exposure to ethanol vapors from 2 to 6 hourse0
- Outcome
- inhibition of ripening of mature-green fruite0
- Direction
- did not significantly prolonge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing the duration of exposure to ethanol vapors from 2 to 6 hours had a pronounced effect on ethylene and CO 2 production, but it did not significantly prolong the inhibition of ripening of mature-green fruit nor did it change their rate of softening during ripening”
t0“Tomato Fruit”
Claim · model-written summary
Raising the temperature during ethanol exposure increased the effectiveness of ethanol, with the same inhibition from 6 h at 20C, 4 h at 25C or 2 h at 30C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- Increasing the temperature during exposuree0
- Outcome
- effectiveness of ethanole0
- Direction
- increasede0
- Qualifier
- 6 hours at 20C, 4 hours at 25C, or 2 hours at 30Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing the temperature during exposure increased the effectiveness of ethanol, with the same level of inhibition produced by 6 hours at 20C, 4 hours at 25C, or 2 hours at 30C”
t0“Tomato Fruit”
Claim · model-written summary
The authors suggest postharvest ethanol vapor may be a useful technique to retard ripening and extend the market life of tomato fruit.
- Taxon
- tomato fruitSolanum lycopersicume0
- Outcome
- extend the market lifee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Postharvest use of ethanol vapor to retard ripening may be a useful technique to extend the market life of tomato fruit”
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 →ethanol · disease · Solanum lycopersicum (tomato)Positive and negative results
3 in the opposite direction
- positive
- positive
- positive
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.