Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits

Autores
Polenta, Gustavo Alberto; Lucangeli, C.; Budde, C.; Gonzalez, Claudia Beatriz; Murray, Ricardo Ernesto
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present work was to evaluate the effect of thermal and anaerobictreatments on physiological and biochemicalparameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heattreatments by water immersion at 42 °C for 30 min (HS30′) or for 60 min (HS60′); or by air at 38 °C for 72 h (HS72h); and (B) anaerobictreatments carried out at 20 °C under humidified nitrogen atmosphere for 3 days (ANA3d) or 6 days (ANA6d). After treatments, fruits were stored at 2 or 14 °C. Parameters evaluated were: colour, total acidity, major organic acids, firmness, and ethanol and acetaldehyde concentration. Anaerobic and long-term heat shock treatments inhibited colour development irrespective of storage temperature. Air heattreatment reduced tritratable acidity by increasing malic acid metabolism. Anaerobictreatments induced ethanol accumulation, which could be reversed during storage for the short treatment (3 days), but not for the longer treatment (6 days). Acetaldehyde concentration was increased by anaerobictreatments, but also by immersion in hot water for 60 min, which would produce a ?low-aerobic? environment.
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Lucangeli, C.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Budde, C.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Murray, Ricardo Ernesto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
themal treatment
anaerobic treatment
chilling injury
organic acids
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/241413
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/241413
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruitsPolenta, Gustavo AlbertoLucangeli, C.Budde, C.Gonzalez, Claudia BeatrizMurray, Ricardo Ernestothemal treatmentanaerobic treatmentchilling injuryorganic acidshttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The aim of the present work was to evaluate the effect of thermal and anaerobictreatments on physiological and biochemicalparameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heattreatments by water immersion at 42 °C for 30 min (HS30′) or for 60 min (HS60′); or by air at 38 °C for 72 h (HS72h); and (B) anaerobictreatments carried out at 20 °C under humidified nitrogen atmosphere for 3 days (ANA3d) or 6 days (ANA6d). After treatments, fruits were stored at 2 or 14 °C. Parameters evaluated were: colour, total acidity, major organic acids, firmness, and ethanol and acetaldehyde concentration. Anaerobic and long-term heat shock treatments inhibited colour development irrespective of storage temperature. Air heattreatment reduced tritratable acidity by increasing malic acid metabolism. Anaerobictreatments induced ethanol accumulation, which could be reversed during storage for the short treatment (3 days), but not for the longer treatment (6 days). Acetaldehyde concentration was increased by anaerobictreatments, but also by immersion in hot water for 60 min, which would produce a ?low-aerobic? environment.Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Lucangeli, C.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Budde, C.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Murray, Ricardo Ernesto. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2006-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/241413Polenta, Gustavo Alberto; Lucangeli, C.; Budde, C.; Gonzalez, Claudia Beatriz; Murray, Ricardo Ernesto; Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits; Elsevier Science; LWT - Food Science and Technology; 39; 1; 1-2006; 27-340023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643804002920info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2004.11.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:11:57Zoai:ri.conicet.gov.ar:11336/241413instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:11:58.014CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
title Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
spellingShingle Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
Polenta, Gustavo Alberto
themal treatment
anaerobic treatment
chilling injury
organic acids
title_short Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
title_full Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
title_fullStr Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
title_full_unstemmed Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
title_sort Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
dc.creator.none.fl_str_mv Polenta, Gustavo Alberto
Lucangeli, C.
Budde, C.
Gonzalez, Claudia Beatriz
Murray, Ricardo Ernesto
author Polenta, Gustavo Alberto
author_facet Polenta, Gustavo Alberto
Lucangeli, C.
Budde, C.
Gonzalez, Claudia Beatriz
Murray, Ricardo Ernesto
author_role author
author2 Lucangeli, C.
Budde, C.
Gonzalez, Claudia Beatriz
Murray, Ricardo Ernesto
author2_role author
author
author
author
dc.subject.none.fl_str_mv themal treatment
anaerobic treatment
chilling injury
organic acids
topic themal treatment
anaerobic treatment
chilling injury
organic acids
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of the present work was to evaluate the effect of thermal and anaerobictreatments on physiological and biochemicalparameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heattreatments by water immersion at 42 °C for 30 min (HS30′) or for 60 min (HS60′); or by air at 38 °C for 72 h (HS72h); and (B) anaerobictreatments carried out at 20 °C under humidified nitrogen atmosphere for 3 days (ANA3d) or 6 days (ANA6d). After treatments, fruits were stored at 2 or 14 °C. Parameters evaluated were: colour, total acidity, major organic acids, firmness, and ethanol and acetaldehyde concentration. Anaerobic and long-term heat shock treatments inhibited colour development irrespective of storage temperature. Air heattreatment reduced tritratable acidity by increasing malic acid metabolism. Anaerobictreatments induced ethanol accumulation, which could be reversed during storage for the short treatment (3 days), but not for the longer treatment (6 days). Acetaldehyde concentration was increased by anaerobictreatments, but also by immersion in hot water for 60 min, which would produce a ?low-aerobic? environment.
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Lucangeli, C.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Budde, C.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Murray, Ricardo Ernesto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The aim of the present work was to evaluate the effect of thermal and anaerobictreatments on physiological and biochemicalparameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heattreatments by water immersion at 42 °C for 30 min (HS30′) or for 60 min (HS60′); or by air at 38 °C for 72 h (HS72h); and (B) anaerobictreatments carried out at 20 °C under humidified nitrogen atmosphere for 3 days (ANA3d) or 6 days (ANA6d). After treatments, fruits were stored at 2 or 14 °C. Parameters evaluated were: colour, total acidity, major organic acids, firmness, and ethanol and acetaldehyde concentration. Anaerobic and long-term heat shock treatments inhibited colour development irrespective of storage temperature. Air heattreatment reduced tritratable acidity by increasing malic acid metabolism. Anaerobictreatments induced ethanol accumulation, which could be reversed during storage for the short treatment (3 days), but not for the longer treatment (6 days). Acetaldehyde concentration was increased by anaerobictreatments, but also by immersion in hot water for 60 min, which would produce a ?low-aerobic? environment.
publishDate 2006
dc.date.none.fl_str_mv 2006-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/241413
Polenta, Gustavo Alberto; Lucangeli, C.; Budde, C.; Gonzalez, Claudia Beatriz; Murray, Ricardo Ernesto; Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits; Elsevier Science; LWT - Food Science and Technology; 39; 1; 1-2006; 27-34
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/241413
identifier_str_mv Polenta, Gustavo Alberto; Lucangeli, C.; Budde, C.; Gonzalez, Claudia Beatriz; Murray, Ricardo Ernesto; Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits; Elsevier Science; LWT - Food Science and Technology; 39; 1; 1-2006; 27-34
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643804002920
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2004.11.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980618755899392
score 12.993085

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