Abstract
Chilling injury is a serious disorder that can be observed in plant tissues especially those of tropical and subtropical origin. One of the most susceptible produce to chilling injury is tomato which resulted in the irregular ripening of the peel from the exposure to temperature lower than 10°C. However, the critical temperature at which chilling injury symptoms are manifested varies among different cultivars and commodities. Chilling injury causes the release of metabolites such as amino acids and sugar, and minerals from cells and together with the degradation of cell structure. This study was carried out to investigate the effect of different postharvest (pre-storage) treatments in the reduction of chilling injury in tomatoes (Solanum lycopersicum). The treatments involved were hot water treatment, anoxic treatment, forced air cooling treatment and fruits without any treatment served as control. Control and treated tomatoes were stored at 9±1°C; RH 85-90% for 30 days. The physico-chemical analyses and the manifestation of chilling injury were observed at 3 days intervals up to 12 days and continued with 6 day intervals until day 30. The chilling injury score, color L a b values, lipid peroxidation, total soluble solid (TSS), titratable acidity (TA), and ascorbic acid value were increased and firmness decreased over the storage. The chilling injury symptoms started to occur on day 18 for control and hot water treatment and day 24 for anoxic treatment. Therefore, among all the treatments, the best treatment which can prolong the shelf life and reduce the manifestation of chilling injury in tomatoes was observed to be forced air cooling treatment where other treatments showed the chilling injury symptoms of uneven ripening that cannot be accepted during storage at 9±1°C.
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Claims 7
Claim · model-written summary
During storage, tomato chilling injury score, color, lipid peroxidation, soluble solids, acidity and ascorbic acid increased.
- Taxon
- TOMATO
Solanum lycopersicumt0 - Outcome
- chilling injury score, color L a b values, lipid peroxidatione0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The chilling injury score, color L a b values, lipid peroxidation, total soluble solid (TSS), titratable acidity (TA), and ascorbic acid value were increased and firmness decreased over the storage.”
t0“TOMATO”
Claim · model-written summary
Tomato soluble solids, titratable acidity and ascorbic acid increased during storage.
- Taxon
- TOMATOSolanum lycopersicumt0
- Outcome
- total soluble solid (TSS), titratable acidity (TA), and ascorbic acid valuee0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total soluble solid (TSS), titratable acidity (TA), and ascorbic acid value were increased and firmness decreased over the storage.”
t0“TOMATO”
Claim · model-written summary
Tomato firmness decreased during storage.
- Taxon
- TOMATOSolanum lycopersicumt0
- Outcome
- firmnesse0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“firmness decreased over the storage.”
t0“TOMATO”
Claim · model-written summary
Chilling injury symptoms began on day 18 in control tomato fruit.
- Taxon
- TOMATOSolanum lycopersicumt0
- Treatment
- controle0
- Outcome
- chilling injury symptomse0
- Value
- day 18e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The chilling injury symptoms started to occur on day 18 for control and hot water treatment and day 24 for anoxic treatment.”
t0“TOMATO”
Claim · model-written summary
Chilling injury symptoms began on day 18 in hot-water-treated tomato fruit.
- Taxon
- TOMATOSolanum lycopersicumt0
- Treatment
- hot water treatmente0
- Outcome
- chilling injury symptomse0
- Value
- day 18e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The chilling injury symptoms started to occur on day 18 for control and hot water treatment and day 24 for anoxic treatment.”
t0“TOMATO”
Claim · model-written summary
Chilling injury symptoms began on day 24 in anoxic-treated tomato fruit.
- Taxon
- TOMATOSolanum lycopersicumt0
- Treatment
- anoxic treatmente0
- Outcome
- chilling injury symptomse0
- Value
- day 24e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The chilling injury symptoms started to occur on day 18 for control and hot water treatment and day 24 for anoxic treatment.”
t0“TOMATO”
Claim · model-written summary
Forced air cooling best prolonged tomato shelf life and reduced chilling injury.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- forced air cooling treatmente0
- Outcome
- shelf life and reduce the manifestation of chilling injurye0
- Direction
- beste0
- Comparator
- other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the best treatment which can prolong the shelf life and reduce the manifestation of chilling injury in tomatoes was observed to be forced air cooling treatment where other treatments showed the chilling injury symptoms of uneven ripening”
The same questions in other papers
processing · crop injury · Solanum lycopersicum (tomato)Results agree
3 papers in the same direction as this paper
- 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.