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Chilling-associated softening of tomato fruit is related to increased pectinmethylesterase activity.

Author(s) : MARANGONI A. G., JACKMAN R. L., STANLEY D. W.

Type of article: Article

Summary

Mature-green tomatoes chilled 15 days (5 deg C, relative humidity more than 85%) were softer than nonchilled during subsequent ripening (22 deg C) by both whole fruit and pericarp tissue puncture (p lesser than 0.05), but not by flat-plate compression. Transmission electron microscopy showed the middle lamella from pre-chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME-modified cell wall was suggested to be responsible for softening as a consequence of chilling.

Details

  • Original title: Chilling-associated softening of tomato fruit is related to increased pectinmethylesterase activity.
  • Record ID : 1997-0920
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 6
  • Publication date: 1995/11
  • Document available for consultation in the library of the IIR headquarters only.

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