Horticultural Reviews, Volume 44
CHILLING INJURY IN TOMATO FRUIT 237 stored at 0◦C showed lower ACO activities than beans stored at 26◦C (Etani and Yoshida 198 ...
238 P. BISWAS ET AL. stimulated or inhibited depending on the species (Watkins and Ekman 2004). For instance, low temperatures i ...
CHILLING INJURY IN TOMATO FRUIT 239 reduced CI in some crops (Ben-Amor et al. 1999), or induced CI in others (Lafuente et al. ...
240 P. BISWAS ET AL. proposed by Hong and Gross (2000). Ogura et al. (1976) did not find any effect of ethylene on CI symptoms w ...
CHILLING INJURY IN TOMATO FRUIT 241 important to indicate whether induction or reduction of particular chill- ing symptoms is ...
242 P. BISWAS ET AL. temperature below 15◦C for 7 d impaired California-grown “Cal Ace” tomato flavor, while Maul et al. (2000) ...
CHILLING INJURY IN TOMATO FRUIT 243 many fruits and vegetables and can be a misleading indicator of quality, for example, refr ...
244 P. BISWAS ET AL. red coloration is not random but a patterned disruption of the normal ripening. Tomato fruit is composed of ...
CHILLING INJURY IN TOMATO FRUIT 245 fruit, downregulation of gene expression is possibly a function of the chilling duration t ...
246 P. BISWAS ET AL. downregulation of genes encoding those enzymes or over-expression of some genes related to blotchiness. B. ...
CHILLING INJURY IN TOMATO FRUIT 247 Low temperature storage alters tomato’s textural properties resulting in unusual changes i ...
248 P. BISWAS ET AL. Harpster 2001). Pectin is the most abundant class of macromolecule within the cell wall matrix and in the m ...
CHILLING INJURY IN TOMATO FRUIT 249 chilled fruit as there was no PG accumulation in chilled tomato. While increasing PG activ ...
250 P. BISWAS ET AL. (Wang et al. 2006) and avocados (Dopico et al. 1993). However, it is unclear whether inhibition of softenin ...
CHILLING INJURY IN TOMATO FRUIT 251 attack, tissues produce and deposit lignin and suberin in their wall as a protective barri ...
252 P. BISWAS ET AL. at 18◦C. However, 1-MCP resulted in increased decay susceptibility in mature-green tomatoes stored at 3◦C ( ...
CHILLING INJURY IN TOMATO FRUIT 253 phytoalexins, or the capability of wound healing and strengthening of the cell wall by for ...
254 P. BISWAS ET AL. is a direct effect of chilling or simply an indirect effect of delayed ripening. Tomato flavor results from ...
CHILLING INJURY IN TOMATO FRUIT 255 compounds such as 6-methyl-5-hepten-2-one and 6-methyl-5-hepten- 2-ol (Ishida et al. 1998) ...
256 P. BISWAS ET AL. tomatoes. It appears that in tomatoes that have reached a certain matu- rity stage, that is, breaker/pink, ...
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