Publication Date: 2015.
The study was accomplished to optimize the application of stress treatment to prevent chilling injury (CI) in tomatoes. Four treatments were evaluated: control, heat shock applied for 24 (HS24) and 48 h (HS48), and cold shock applied for 24 h (CS24). The fruits were stored at 2 and 14C, and evaluated immediately after treatment and after 21 and 28 days of storage. An additional evaluation after 7 days of exposure at 20C following storage withdrawal was included to induce ripening and exteriorize the development of CI symptoms. Different biochemical and quality attributes were evaluated (color, titratable acidity, firmness, ethylene, CI index and heat shock protein [HSP] accumulation). Heat treatments were successful in preventing the decay of fruits under CI‐inducing conditions. The significantly better performance of HS48 in comparison to the other treatments gives evidence that the effectiveness relies on the adequate intensity of application; therefore, this intensity should be strictly controlled by a proper monitoring method. In this regard, small HSP accumulation was found suitable to reflect properly the physiological condition of fruits and therefore to potentially optimize and determine the adequate intensity of treatment application.
Instituto de Tecnología de Alimentos
Author affiliation: Polenta, Gustavo Alberto. INTA. Instituto Tecnología de Alimentos; Argentina
Author affiliation: Budde, Claudio Olaf. INTA. Estación Experimental Agropecuaria San Pedro; Argentina
Author affiliation: Sivakumar, Dharini. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; Sudáfrica
Author affiliation: Nanni, Mariana. INTA. Instituto Tecnología de Alimentos; Argentina
Author affiliation: Guidi, Silvina Mabel. INTA. Instituto Tecnología de Alimentos; Argentina
Repository: INTA Digital (INTA). Instituto Nacional de Tecnología Agropecuaria