Share

ACQUISITION OF LOW-TEMPERATURE TOLERANCE IN TOMATOES BY EXPOSURE TO HIGH-TEMPERATURE STRESS.

Author(s) : LURIE S., KLEIN J. D.

Type of article: Article

Summary

MATURE-GREEN TOMATO (LYCOPERSICON ESCULENTUM MILL) FRUIT, WHEN KEPT FOR 3 DAYS AT 36, 38, OR 40 DEG C BEFORE BEING KEPT AT 2 DEG C FOR 3 WEEKS, DID NOT DEVELOP CHILLING INJURY, WHILE UNHEATED FRUIT PLACED AT 2 DEG C IMMEDIATELY AFTER HARVEST DID. WHEN REMOVED FROM 2 TO 20 DEG C, THE HEATED TOMATOES HAD LOWER POTASSIUM ION LEAKAGE AND A HIGHER PHOSPHOLIPID CONTENT THAN UNHEATED FRUIT. COLOR, STEROL LEVELS, MALONALDEHYDE, RATE OF CARBON DIOXIDE, ETHYLENE, AND RIPENING ARE CONSIDERED, FOR HEATED AND UNHEATED FRUITS. THERE APPEARS TOBE A RELATIONSHIP BETWEEN THE < HEAT SHOCK RESPONSE > AND THE PROTECTION OF TOMATO FRUIT FROM LOW-TEMPERATURE INJURY.

Details

  • Original title: ACQUISITION OF LOW-TEMPERATURE TOLERANCE IN TOMATOES BY EXPOSURE TO HIGH-TEMPERATURE STRESS.
  • Record ID : 1992-1181
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 116 - n. 6
  • Publication date: 1991/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing