Effect of Chilling Exposure of Tomatoes During Subsequent Ripening
1988; Wiley; Volume: 53; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.1988.tb13552.x
ISSN1750-3841
AutoresTingfeng Cheng, Robert L. Shewfelt,
Tópico(s)Plant Physiology and Cultivation Studies
ResumoABSTRACT Mature green tomatoes were stored at 4°C, ≥ 90% RH, for up to 39 days and transferred to 21°C, ≥ 90% RH, for further ripening. After 15 days of chilling exposure, stimulation of C 2 H 2 production and increased susceptibility to decay were observed when the fruit was ripened at ambient temperatures. As chilling exposure increased, C 2 H 4 , production upon removal to 21°C returned to the level of the control. Irreversible inhibition of color development was observed in fruit exposed to 4°C for 34 days and an increase in CO 2 production was noted upon warming of tomatoes chilled for 39 days.
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