Abstract
The aim of study was to investigate ethylene sensitivity of different types of tomatoes and the effects of ethylene on their postharvest performance. For that purpose, beefsteak, heirloom and cluster types of tomato fruit were harvested at the breaker maturity stage and divided into two groups one of which was treated with 150 μL L−1 ethylene and the other was untreated for comparison. Ethylene treated and untreated fruit were stored at 12 °C and 90+5% relative humidity for 35 days and subsamples removed every 7 days for postharvest quality analysis. After each removal time, fruit were kept at 20 °C for 3 days in order to determine shelf life performance. Ethylene treatment lead to increase respiration rate, ethylene production, weight loss but decreased fruit firmness in all tested tomato cultivars. Minimum ethylene production and respiration rate occurred in untreated beefsteak tomatoes. At the end of cold storage and shelf life period, the highest L* values and fruit firmness were recorded for control beefsteak tomatoes. The conclusion drawn from this experiment was that the cluster type of tomatoes was more sensitive, while beefsteak type of tomatoes was found to be less sensitive to ethylene treatment as they had the highest and lowest amount of ethylene productions respectively. Untreated beefsteak tomatoes exhibited maximal postharvest quality compared to other treatments after 35 days cold storage and shelf life.
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Claims 8
Claim · model-written summary
Ethylene treatment increased respiration rate, ethylene production in all tested tomato cultivars.
- Taxon
- tomato cultivars
Solanum lycopersicume0 - Treatment
- Ethylene treatmente0
- Outcome
- respiration rate, ethylene productione0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethylene treatment lead to increase respiration rate, ethylene production, weight loss but decreased fruit firmness in all tested tomato cultivars.”
Claim · model-written summary
Ethylene treatment increased weight loss in all tested tomato cultivars.
- Taxon
- tomato cultivarsSolanum lycopersicume0
- Treatment
- Ethylene treatmente0
- Outcome
- weight losse0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethylene treatment lead to increase respiration rate, ethylene production, weight loss but decreased fruit firmness in all tested tomato cultivars.”
Claim · model-written summary
Ethylene treatment decreased fruit firmness in all tested tomato cultivars.
- Taxon
- tomato cultivarsSolanum lycopersicume0
- Treatment
- Ethylene treatmente0
- Outcome
- fruit firmnesse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethylene treatment lead to increase respiration rate, ethylene production, weight loss but decreased fruit firmness in all tested tomato cultivars.”
Claim · model-written summary
Untreated beefsteak tomatoes had minimum ethylene production and respiration rate.
Verbatim
e0“Minimum ethylene production and respiration rate occurred in untreated beefsteak tomatoes.”
Claim · model-written summary
Control beefsteak tomatoes had highest L* values and fruit firmness.
Verbatim
e0“At the end of cold storage and shelf life period, the highest L* values and fruit firmness were recorded for control beefsteak tomatoes.”
Claim · model-written summary
cluster type tomatoes were more sensitive to ethylene treatment.
- Taxon
- tomatoesSolanum lycopersicume0
- Material
- cluster typee0
- Treatment
- ethylene treatmente0
- Outcome
- sensitive to ethylene treatmente0
- Direction
- more sensitivee0
- Comparator
- beefsteak typee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the cluster type of tomatoes was more sensitive, while beefsteak type of tomatoes was found to be less sensitive to ethylene treatment”
Claim · model-written summary
beefsteak type tomatoes were less sensitive to ethylene treatment.
- Taxon
- tomatoesSolanum lycopersicume0
- Material
- beefsteak typee0
- Treatment
- ethylene treatmente0
- Outcome
- sensitive to ethylene treatmente0
- Direction
- less sensitivee0
- Comparator
- cluster typee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the cluster type of tomatoes was more sensitive, while beefsteak type of tomatoes was found to be less sensitive to ethylene treatment”
Claim · model-written summary
Untreated beefsteak tomatoes had maximal postharvest quality after 35 days cold storage and shelf life.
Verbatim
e0“Untreated beefsteak tomatoes exhibited maximal postharvest quality compared to other treatments after 35 days cold storage and shelf life.”
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