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

Autores
Polenta, Gustavo Alberto; Lucangeli, C.D.; Budde, Claudio Olaf; 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 anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heat treatments 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) anaerobic treatments 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 heat treatment reduced tritratable acidity by increasing malic acid metabolism. Anaerobic treatments 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 anaerobic treatments, 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 (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Lucangeli, C.D. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.
Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.
Fuente
Food Science and Technology 39 (1) : 27-34 (January 2006).
Materia
Tomatoes
Anaerobic Treatment
Heat Shock
Cooling
Stress
Organic Acids
Tomate
Tratamiento Anaeróbico
Shock Térmico
Enfriamiento
Estres
Anaerobiosis
Ácidos Orgánicos
Physiological and Biochemical Parameters
Chilling Injury
Parámetros Fisiológicos y Bioquímicos
Lesión por Frío
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6129
Acceder
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oai_identifier_str oai:localhost:20.500.12123/6129
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruitsPolenta, Gustavo AlbertoLucangeli, C.D.Budde, Claudio OlafGonzalez, Claudia BeatrizMurray, Ricardo ErnestoTomatoesAnaerobic TreatmentHeat ShockCoolingStressOrganic AcidsTomateTratamiento AnaeróbicoShock TérmicoEnfriamientoEstresAnaerobiosisÁcidos OrgánicosPhysiological and Biochemical ParametersChilling InjuryParámetros Fisiológicos y BioquímicosLesión por FríoThe aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heat treatments 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) anaerobic treatments 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 heat treatment reduced tritratable acidity by increasing malic acid metabolism. Anaerobic treatments 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 anaerobic treatments, 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 (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Lucangeli, C.D. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.2019-10-17T10:47:19Z2019-10-17T10:47:19Z2006-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0023643804002920http://hdl.handle.net/20.500.12123/61290023-6438https://doi.org/10.1016/j.lwt.2004.11.003Food Science and Technology 39 (1) : 27-34 (January 2006).reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:17:06Zoai:localhost:20.500.12123/6129instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:17:06.639INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Tomatoes
Anaerobic Treatment
Heat Shock
Cooling
Stress
Organic Acids
Tomate
Tratamiento Anaeróbico
Shock Térmico
Enfriamiento
Estres
Anaerobiosis
Ácidos Orgánicos
Physiological and Biochemical Parameters
Chilling Injury
Parámetros Fisiológicos y Bioquímicos
Lesión por Frío
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.D.
Budde, Claudio Olaf
Gonzalez, Claudia Beatriz
Murray, Ricardo Ernesto
author Polenta, Gustavo Alberto
author_facet Polenta, Gustavo Alberto
Lucangeli, C.D.
Budde, Claudio Olaf
Gonzalez, Claudia Beatriz
Murray, Ricardo Ernesto
author_role author
author2 Lucangeli, C.D.
Budde, Claudio Olaf
Gonzalez, Claudia Beatriz
Murray, Ricardo Ernesto
author2_role author
author
author
author
dc.subject.none.fl_str_mv Tomatoes
Anaerobic Treatment
Heat Shock
Cooling
Stress
Organic Acids
Tomate
Tratamiento Anaeróbico
Shock Térmico
Enfriamiento
Estres
Anaerobiosis
Ácidos Orgánicos
Physiological and Biochemical Parameters
Chilling Injury
Parámetros Fisiológicos y Bioquímicos
Lesión por Frío
topic Tomatoes
Anaerobic Treatment
Heat Shock
Cooling
Stress
Organic Acids
Tomate
Tratamiento Anaeróbico
Shock Térmico
Enfriamiento
Estres
Anaerobiosis
Ácidos Orgánicos
Physiological and Biochemical Parameters
Chilling Injury
Parámetros Fisiológicos y Bioquímicos
Lesión por Frío
dc.description.none.fl_txt_mv The aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heat treatments 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) anaerobic treatments 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 heat treatment reduced tritratable acidity by increasing malic acid metabolism. Anaerobic treatments 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 anaerobic treatments, 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 (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Lucangeli, C.D. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.
Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.
description The aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heat treatments 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) anaerobic treatments 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 heat treatment reduced tritratable acidity by increasing malic acid metabolism. Anaerobic treatments 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 anaerobic treatments, 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
2019-10-17T10:47:19Z
2019-10-17T10:47:19Z
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 https://www.sciencedirect.com/science/article/pii/S0023643804002920
http://hdl.handle.net/20.500.12123/6129
0023-6438
https://doi.org/10.1016/j.lwt.2004.11.003
url https://www.sciencedirect.com/science/article/pii/S0023643804002920
http://hdl.handle.net/20.500.12123/6129
https://doi.org/10.1016/j.lwt.2004.11.003
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food Science and Technology 39 (1) : 27-34 (January 2006).
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.982451

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