ShareHeat treatments to decrease chilling injury in tomato fruit: effects on lipids, pericarp lesions and fungal growth.
Author(s) : LURIE S., LAAMIM M., LAPSKER Z., FALLIK E.
Type of article: Article
Summary
All the heat treatments reduced chilling injury and decay in tomatoes held for 3 weeks at 2 deg C. It is suggested that heat treatment institutes a response to high temperature stress in the fruit tissue that leads to strengthened membranes. This prevents the loss of function and cell collapse which was found in the chilled-injured areas of affected fruit.
Details
- Original title: Heat treatments to decrease chilling injury in tomato fruit: effects on lipids, pericarp lesions and fungal growth.
- Record ID : 1999-0250
- Languages: English
- Source: Acta Physiol. Plant. - vol. 100 - n. 2
- Publication date: 1997
Links
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Indexing
- Themes: Vegetables
- Keywords: Tomato; Heat; Treatment; Deterioration; Vegetable; Cold storage
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