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Prestorage temperature manipulations to reduce chilling injury in tomatoes.

Author(s) : LURIE S., SABEHAT A.

Type of article: Article

Summary

Temperature manipulations of harvested mature green tomatoes (Lycopersicon esculentum cv. Daniella) were found to decrease chilling injury development if applied before 2 deg C storage. The tomatoes developed chilling injury after transfer to 20 deg C if held for longer than 1 week at 2 deg C. Gradual cooling to the storage temperature of 2 deg C prevented injury from developing. Holding the tomatoes for various times at 38 deg C before storage of up to 4 weeks at 2 deg C also prevented chilling injury, while this protection disappeared if the tomatoes were transferred from 38 to 20 deg C for 4 days before 2 deg C storage. Holding tomatoes at 20 deg C before storage did not affect chilling injury development.

Details

  • Original title: Prestorage temperature manipulations to reduce chilling injury in tomatoes.
  • Record ID : 1998-1064
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 11 - n. 1
  • Publication date: 1997/05

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