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Umbrella review on chilling injuries: Post-harvest issue, cause, and treatment in tomato
Abstract
Mature tomatoes (Solanum lycopersicum) have a very short shelf life which deteriorates quickly at ambient temperatures. Low temperature storage is the most successful and commonly used treatment to slow down the ripening process and decay development in mature or green tomatoes. However, low temperature may induce a disorder “chilling injury (CI)” which could limit the storage time of tomatoes. This review will summarize the currently published biochemical and genetic knowledge about the potential development of chilling injury (CI) in tomato fruit. It encompasses all studies reported on pre and postharvest issues and treatments that may affect the occurrence and severity of CI. This review paper will provide a better insight to understand the detailed mechanism and genes involved in the process of CI in tomato and help investigate the areas which need to be further explored.
... The tomato fruit's firmness is impacted by cold storage. The length of storage and stiffness are directly correlated (Rai et al., 2022). Postharvest losses of tomato fruit can range from 25 to 42% worldwide, representing losses both in terms of quantity and quality (consumer acceptance and fruit nutritional content) (Affandi, 2021). ...
... In certain species or types, the evolution of these signs is more obvious than in others. Aside from species and cultivar, the surroundings, tissue type, and stage of maturation, all play a significant role in the formation of symptoms (Wang, 2005;Rai et al., 2022). Papayas, pomegranates, sweet peppers, and members of the Cucurbitaceae family as well as citrus frequently experience it. ...
... In addition to browning or blackening the tissue, CI also causes it. It is frequently seen in the vascular tissues of bananas, the membranes of lemons, and the mahogany in potatoes (Wang, 2005;Rai et al., 2022). First affecting the vascular (transport) strands, the disease gradually spreads to the outer layers. ...
Solanum lycopersicum (tomato) provides a significant amount of vitamins, carotenes, dietary fibres, minerals, and flavonoids, making it a valuable source of nutrients. However, chilling injury (CI) affects tomatoes when the temperature falls below 12°C. Postharvest losses of tomato fruit range from 25% to 42% worldwide, representing losses both in terms of quantity and quality. This study was conducted to evaluate the effectiveness of calcium chloride (CaCl2) treatments on tomato fruit’s CI and the physicochemical quality of postharvest tomato fruit with CaCl2 treatment. Different strengths of CaCl2 (0.5, 2.5, and 4.5% w/v) and control (distilled water) were prepared, and the fruits were soaked for 10 mins as a calcium treatment. Tomato fruits were stored at (5±1°C) prior to the physicochemical analysis; the percentage of chilling injury, surface pitting, weight loss, pH, total soluble sugar (TSS), and concentration of vitamin C was determined at 0, 7, 14, 28 and 42 days of storage. The data significance was analysed by ANOVA test. The result showed that the higher concentration of CaCl2 can significantly decrease (p<0.05) the chilling injury symptom of the tomato fruit for all treatments. The treatment of 4.5% w/v of CaCl2 at days 28 and 42 was found to have a lower CI symptom with (0.66±0.01%) and (1.20±0.01%) respectively. The other physicochemical characteristics were also changed along the treatment of CaCl2.
... El tomate (Solanum lycopersicum) es una de las hortalizas más comercializadas en todo el mundo, y su producción en 2021 alcanzó los 189 millones de toneladas (FAO, 2023 (Ali et al., 2021;Rai et al., 2022). El tomate presenta un comportamiento climatérico, es decir, continúa madurando después de la cosecha. ...
... Sin embargo, estas bajas temperaturas (7 a 13 ºC) pueden causar daño por frío a la fruta, y los síntomas de este daño aparecen después de que el tomate se transfiere a almacenamiento a bajas temperaturas durante el proceso de comercialización (Duong et al., 2022). Los síntomas típicos incluyen picado de la superficie con la formación de manchas marrones y agujero, maduración no uniforme, decoloración, pérdida de frescura, desarrollo de mal sabor y aumento de la infección por hongos (Rai et al., 2022). Estos cambios se han asociado con una mayor permeabilidad de la membrana celular por efecto de la temperatura (Biswas et al., 2016). ...
Storage under refrigerated conditions is a common practice to extend the shelf life of tomatoes, however, it can result in chilling injury that affects their appearance and quality. Therefore, the objective of this study was to evaluate the impact of a guar gumbased edible coating (0.75% and 1.5%) as a possible alternative to protect “chonto” tomato against chilling damage during storage at 10 ± 1 °C. for 45 days. The results of the mechanical and barrier properties of the films indicate that the 1.5% guar gum-based coatings have a higher viscosity, 9.42% lower water vapor
permeability rate and a smoother and more homogeneous microstructure compared to the 0.75% guar gum coatings. In the application of the coatings on the tomato surface, the 1.5% guar gum samples exhibit better skin coverage and require less
dipping for homogeneous application. Likewise, this coating formulation made it possible to reduce chilling injury by 59% and extending postharvest life of the tomatoes by 80% compared to tomatoes without coating. Thus, it was suggested that guar gumbased coatings could be an effective method to maintain tomato
quality during cold storage.
... The solution to the problem of postharvest losses for fresh horticulture produce is very important to developing countries like India to improve food security and reduce economic losses. However, postharvest losses of about 2 million/year have been reported due to improper storage of fresh produce (Rai et al., 2022). Thus, the aim to reduce such losses needs to be taken on a war footing. ...
... Many other crops and vegetables exhibit additional signs such as a water-soaked look, internal collapse, failure to ripen, an odd flavor development, and rotting. Another typical sign of crops including tomatoes, papayas, avocados, melons, and bananas is failure to mature (Rai et al., 2022). ...
The best strategy to extend the shelf life of fresh horticultural produce is to keep it at a low temperature. However, storing fruits and vegetables at a temperature lower than their recommended storage temperature and above the freezing point for a prolonged time leads to the development of chilling injury (CI). Melatonin (MT) being a versatile biological signal has been reported to possess antioxidant properties that aid in mediating stress response and extending the postharvest storage life of horticultural crops. Among CI‐induced mechanisms, MT substantially reduces oxidative stress by elevating the reactive oxygen species scavenging and triggering the phenol accumulation in association with 2, 2‐diphenyl‐1 picryl hydrazyl scavenging activity. Besides, MT increases intracellular energy by maintaining a proper ratio of unsaturated to saturated fatty acid and improving cellular fluidity. Additionally, MT regulates arginine metabolism by maintaining the γ‐aminobutyric acid synthesis. Furthermore, MT encodes the mitogen‐activated protein kinases, and calcium‐dependent protein kinases cascade and acclimate to cold stress by activating C‐repeat binding factors and helps in maintaining postharvest quality. This review reports the recent progress of MT‐induced physiological, biochemical, and molecular mechanisms for enhancing chilling tolerance, which can elevate the marketability and earnings from postharvest horticultural crops.
... For example, lemons may develop internal cavities, skin discoloration and brown sunken spots on the peel after prolonged exposure to cold. Blood oranges are especially vulnerable to cold stress, exhibiting chilling injury symptoms at temperatures as low as 5°C, which can lead to significant quality degradation (7). ...
The health of every individual heavily depends on the consumption of fruits. Although fruits are exceptionally healthy, their perishable characteristics pose difficulties for prolonged storage. Ineffective post-harvest techniques can impede the supply chain, leading to considerable losses for producers. Therefore, there is an urgent need to reduce post-harvest losses to enhance agricultural productivity. Conventional post-harvest treatments involving synthetic chemicals are increasingly being recognized for their potential negative impacts on human health. In response, the use of bio-based edible coatings derived from plant materials is gaining significant attention and encouragement. Edible coatings effectively extend the shelf life of fruits by controlling oxidation, moisture loss, and gas exchange. Coatings enriched with bioactive materials create an additional protective layer that slows down respiration rates, thereby prolonging the freshness of the fruits. This review provides an abridged overview of edible coatings, discussing their applications and classifications, and concludes by emphasizing chitosan as one of the most effective compounds. Additionally, the review explores innovative materials and nanotechnology-based edible coatings, along with their application techniques for various fruits. These advancements aim to address supply chain challenges and enhance food security.
... Неинфекционные К функциональным (неинфекционным) болезням и повреждениям относят: растрескивание плодов, золотистую пятнистость, пустотелость плодов, внутреннее побурение плодов, потертость о тару, переохлаждение и т.д. [32,33]. ...
Tomato is a widely grown crop in Russia both in open and protected ground, has high gross harvest and yield capacity rates. During storage, being a climacteric culture, it matures quickly, which leads to accelerated breathing and evaporation of moisture, loss of the presentation of the product. The process of maturation and aging of tomatoes is associated with the peculiarity of biochemical processes inside the fruit during storage, while the content of biologically valuable substances decreases, the quality of stored products and organoleptic indicators deteriorate. The accelerated aging process is facilitated by the development of diseases caused by both the vital activity of pathogenic microorganisms (fungal, bacterial, viral) and those arising from non-infectious exposure (temperature, relative humidity, mechanical damage, etc.). In this regard, in order to preserve the quality and increase the duration of storage, it is relevant to search for domestic and foreign sources characterizing the features of tomato fruits as an object of storage, for further research and development in the field of storage technologies that reduce the rate of biochemical processes, prevent or reduce the intensity of fruit damage during storage. In the article the structural features of tomato fruits were studied, tomato varieties were described, and also data on production volume were provided. It is noted that over the past few years there has been an increase in gross harvest and yield capacity with a simultaneous decrease in acreage, the biochemical composition of tomato fruits and its changes occurring during maturation and storage are described, infectious (caused by pathogenic microorganisms) and non-communicable diseases that contribute to the rapid maturation and spoilage of tomato fruits during storage are described. Key words: tomato, classification, production, structure, storage biochemical processes, diseases
... The results suggested that the storage of pomegranates at 0 and 4 °C resulted in the CI and browning, respectively, which in turn led to a reduction in fruit surface luster. The occurrence of CI and browning both led to the decrease of gloss of the pomegranate surface [40] , which may be the reason for the higher L* value of samples stored at 2 °C than those stored at other temperatures. Furthermore, there was a similar study in which the decreasing L* values of water core 'Fuji' apples indicated increasing browning [38] . ...
Chilling injury (CI) is a highly common physiological disorder in pomegranates during cold storage. Although several approaches have been investigated to mitigate the CI symptoms among some pomegranate cultivars, the fundamental and crucial environmental factor — the precise storage temperature for the 'Mengzi' cultivation remains unknown. This research evaluated the impact of storage temperatures of 0, 1, 2, 3, and 4 °C on the post-harvest quality of pomegranates. Results indicated that pomegranates stored at 2 °C exhibited the slightest color change and browning index. After storage of 130 d, pomegranates stored at 2 °C exhibited the lower CI index (82.79% reduction) and the lowest decay incidence (24.68% reduction) compared to those stored at 0 °C. The respiratory rate of pomegranates (2 °C) was also evidently suppressed (16.60%), along with a reduction in weight loss (3.46%). Furthermore, pomegranates stored at 2 °C exhibited the lowest activities of polyphenol oxidase (PPO) and peroxidase (POD), accompanied by the highest total phenolic content, which contributed to a reduction in malondialdehyde (MDA) accumulation. Relatively higher concentrations of soluble solids and titratable acid, as well as a higher sensory evaluation, were found in pomegranates stored at 2 °C. Consequently, it was inferred that the optimal temperature maintained cell membrane integrity modulated normal respiratory metabolism, and oxidative balance, and therefore alleviated CI and deterioration. This report can provide the guiding significance for the long-term storage of 'Mengzi' pomegranates under the condition of precise temperature control in phase temperature storage.
... Cold storage reduces plant metabolism, resulting in lower respiration rates and ethylene production, enhancing shelf life. Nonetheless, prolonged exposure to cold storage can lead to chilling injury (CI), causing physiological issues and vulnerability to microbial impact, developing disease [2]. These factors collectively impact the synthesis of secondary metabolites, affecting bioactive components. ...
Tomatoes have a short shelf life, and refrigeration is commonly used to extend tomato quality. However, suboptimal temperatures can lead to chilling injury (CI), reducing their marketability. In this study, the combined application of 10 mM γ-aminobutyric acid (GABA) and 0.5 µL L⁻¹ of 1-methylcyclopropene (1-MCP) were used as strategies to reduce postharvest CI and prolong storability during tomato commercialization. Both treatments have individually demonstrated their effectiveness in lowering physiological disorders in tomatoes. When applied, the combined treatment resulted in the lowest CI and rot incidence levels compared with the control and individual treatments. Additionally, the combined application effectively delayed weight loss, fruit softening, respiration rate, ethylene production, and increased chlorophyll and flavonoid content. The synergistic application of these substances improved the postharvest quality during storage, reducing quality losses. For this reason, the combination of GABA and 1-MCP could be an effective tool to minimize tomato waste during commercialization by increasing resilience to cold storage and extending the overall fruit shelf life during refrigerated storage.
... En Rai, Kumari, y Vashi (2022) han realizado un estudio sobre daños en frutas por la cadena de enfriamiento en el proceso de postcosecha. Sin embargo, en la investigación se encontró que, la baja temperatura puede inducir un daño en las frutas que podría limitar el tiempo de almacenamiento. ...
RESUMEN: El presente estudio se centra en analizar las tecnologías innovadoras aplicadas al manejo de cultivos en la agricultura moderna, haciendo énfasis en frutales. El objetivo principal fue comprender cómo estas tecnologías mejoran la eficiencia, sostenibilidad y productividad de cultivos de frutales, enfocadas al aumento de la demanda y prácticas agrícolas sostenibles. La investigación se estructura en tres fases. En la primera fase, se revisan las bases de datos que documentan la evolución de las prácticas agrícolas convencionales. La segunda fase se centra en la literatura científica y técnica de la última década, destacando los avances recientes en tecnologías agrícolas. La tercera fase se centró en clasificar las investigaciones y desarrollos en curso, proporcionando una visión prospectiva de las tendencias emergentes. Se emplearon criterios de análisis multidisciplinarios que incluyen la eficiencia en el uso de recursos, la sostenibilidad ambiental, manejo del cultivo, manejo de la postcosecha y la capacidad de implementación a gran escala. Las tecnologías innovadoras identificadas incluyen la agricultura de precisión, el uso de sensores remotos, la inteligencia artificial aplicada al monitoreo de cultivos, y la implementación de sistemas de control para cultivos. Los resultados destacan que las tecnologías innovadoras en el manejo de cultivos pueden mejorar la eficiencia de la producción agrícola hasta un 30%, reducir la dependencia de pesticidas, fertilizantes y minimizar el impacto ambiental negativo. En conclusión, la adopción estratégica de estas tecnologías puede transformar la fruticultura, proporcionando soluciones clave para la seguridad alimentaria global y la sostenibilidad a largo plazo.
... En Rai, Kumari, y Vashi (2022) han realizado un estudio sobre daños en frutas por la cadena de enfriamiento en el proceso de postcosecha. Sin embargo, en la investigación se encontró que, la baja temperatura puede inducir un daño en las frutas que podría limitar el tiempo de almacenamiento. ...
El presente estudio se centra en analizar las tecnologías innovadoras aplicadas al manejo de cultivos en la agricultura moderna, haciendo énfasis en frutales. El objetivo principal fue comprender cómo estas tecnologías mejoran la eficiencia, sostenibilidad y productividad de cultivos de frutales, enfocadas al aumento de la demanda y prácticas agrícolas sostenibles. La investigación se estructura en tres fases. En la primera fase, se revisan las bases de datos que documentan la evolución de las prácticas agrícolas convencionales. La segunda fase se centra en la literatura científica y técnica de la última década, destacando los avances recientes en tecnologías agrícolas. La tercera fase se centró en clasificar las investigaciones y desarrollos en curso, proporcionando una visión prospectiva de las tendencias emergentes. Se emplearon criterios de análisis multidisciplinarios que incluyen la eficiencia en el uso de recursos, la sostenibilidad ambiental, manejo del cultivo, manejo de la postcosecha y la capacidad de implementación a gran escala. Las tecnologías innovadoras identificadas incluyen la agricultura de precisión, el uso de sensores remotos, la inteligencia artificial aplicada al monitoreo de cultivos, y la implementación de sistemas de control para cultivos. Los resultados destacan que las tecnologías innovadoras en el manejo de cultivos pueden mejorar la eficiencia de la producción agrícola hasta un 30%, reducir la dependencia de pesticidas, fertilizantes y minimizar el impacto ambiental negativo. En conclusión, la adopción estratégica de estas tecnologías puede transformar la fruticultura, proporcionando soluciones clave para la seguridad alimentaria global y la sostenibilidad a largo plazo.
... Conversely, tomato and other tropical and subtropical crops are sensitive to cold. Postharvest chilling injury (PCI) widely occurs when sensitive produce are stored at temperatures below the threshold [3,11,12]. Tomato fruit stored below 12.5 • C may show symptoms of PCI upon rewarming to room temperature, such as abnormal firmness and texture, uneven ripening, fruit surface pitting, and spoilage from fungi [13]. The severity of PCI symptoms depends on the time-temperature combination and preharvest factors [14]. ...
Tomato fruit ripening is triggered by the demethylation of key genes, which alters their transcriptional levels thereby initiating and propagating a cascade of physiological events. What is unknown is how these processes are altered when fruit are ripened using postharvest practices to extend shelf-life, as these practices often reduce fruit quality. To address this, postharvest handling-induced changes in the fruit DNA methylome and transcriptome, and how they correlate with ripening speed, and ripening indicators such as ethylene, abscisic acid, and carotenoids, were assessed. This study comprehensively connected changes in physiological events with dynamic molecular changes. Ripening fruit that reached ‘Turning’ (T) after dark storage at 20°C, 12.5°C, or 5°C chilling (followed by 20°C rewarming) were compared to fresh-harvest fruit ‘FHT’. Fruit stored at 12.5°C had the biggest epigenetic marks and alterations in gene expression, exceeding changes induced by postharvest chilling. Fruit physiological and chronological age were uncoupled at 12.5°C, as the time-to-ripening was the longest. Fruit ripening to Turning at 12.5°C was not climacteric; there was no respiratory or ethylene burst, rather, fruit were high in abscisic acid. Clear differentiation between postharvest-ripened and ‘FHT’ was evident in the methylome and transcriptome. Higher expression of photosynthetic genes and chlorophyll levels in ‘FHT’ fruit pointed to light as influencing the molecular changes in fruit ripening. Finally, correlative analyses of the -omics data putatively identified genes regulated by DNA methylation. Collectively, these data improve our interpretation of how tomato fruit ripening patterns are altered by postharvest practices, and long-term are expected to help improve fruit quality.
... The potential for manipulating chilling sensitivity, or for reducing its negative consequences, through genetic manipulation has been discussed repeatedly in reviews (Sevillano et al., 2009;Heyes, 2018;Shipman et al., 2021;Zhang et al., 2021a;Albornoz et al., 2022;Rai et al., 2022;Ziv et al., 2022;Gapper et al., 2023). Several early-responding pathways have been proposed as targets for improvement. ...
International trade in fresh products is dominated by products capable of long-term refrigerated storage, allowing marketing flexibility. For tropical products, postharvest chilling injury (PCI) is a barrier to long-term storage that limits trade by exacerbating the already-challenging requirements to minimise physical or biotic damage to products. In this review, the practical consequences of PCI in terms of international trade are described. Options for choosing to grow more resistant varieties or to predict the chilling injury risk of batches of fresh products can reduce overall losses by allowing better-informed sequencing of product marketing. Recent advances in technologies that reduce PCI risk or predict its severity, some of which can be used before harvest, are reviewed. At a more fundamental level, there is a growing number of excellent reviews on the potential for gene editing to alleviate postharvest chilling injury in tropical fruits and vegetables. Most are focused on research into ways to alleviate the consequences of chilling injury: i.e. oxidative stress arising from membrane dysfunction. A few recent reports show that reducing membrane dysfunction itself is possible, for example by increasing desaturation of membrane lipids, but this approach comes with a new and predictable problem: increased preharvest susceptibility to heat stress. Refined suggestions for strategies that could produce durable improvements in product quality hold the potential for significant increases in global trade with resulting economic benefits, particularly for developing countries.
... Among the various factors affecting the postharvest quality of fruits and vegetables, chilling injury (CI) remains a persistent challenge, particularly for chilling-sensitive crops, such as paprika (Capsicum annuum L.). CI is a physiological disorder characterized by the development of various symptoms, including tissue softening, water soaking, discoloration, and increased susceptibility to decay, leading to considerable economic losses for producers and retailers (Biswas et al., 2016;Park et al., 2021;Rai et al., 2022). Conventional approaches to mitigate CI often involve controlling storage temperatures above the chilling threshold, which is typically around 10°C for paprika (Lim et al., 2007). ...
Introduction
Paprika (Capsicum annuum L.) is prone to chilling injury (CI) during low-temperature storage. Although recent findings suggest that CO2 treatment may protect against CI, the effects of short-term CO2 treatment on CI and the underlying molecular mechanisms in paprika remain unknown. Therefore, this study aimed to examine the effect of short-term CO2 treatment on CI and postharvest quality in paprika during storage at cold storage and retail condition at physio-biochemical-molecular level.
Methods
Paprika was treated with 20 and 30% CO2 for 3 h and stored at 4°C for 14 days, followed by additional storage for 2 days at 20°C (retail condition). Fruit quality parameters, including weight loss, firmness, color, and pitting were assessed, and the molecular mechanism of the treatment was elucidated using transcriptomic and metabolomic analyses.
Results
Short-term treatment with 20 and 30% CO2 effectively maintained paprika quality during cold storage and retailer conditions, with reduced surface pitting, a common symptom of CI. Additionally, transcriptomic and metabolomic analyses revealed that 20% CO2 treatment induced genes associated with biosynthesis of phosphatidic acid (PA), diacylglycerol, triacylglycerol, and stress response, metabolites associated with phasphatidyl inositol signaling, inositol phosphate metabolism, and starch and sucrose metabolism.
Conclusion
CO2 treatment activates PA biosynthesis through PLD and PLC-DGK pathways, and induces inositol phosphate, starch, and sucrose metabolism, thereby regulating chilling stress response via the ICE-CBF pathway. These findings suggest that short-term CO2 treatment enhances resistance to cold-induced injury and preserves postharvest quality in non-climacteric fruits, such as paprika, through activation of PA signaling, which improves membrane stability during cold storage and distribution.
... Tomato fruit is highly sensitive to chilling injury (ChI) disorder when exposed to low non-freezing temperatures (Rai et al., 2022). ChI is associated with loss of membrane permeability and accumulation of reactive oxygen species (ROS). ...
In this article, we break the genetic linkage between determinate growth and high lycopene content in tomato fruit by using CRISPR-Cas9 and mimicking og mutation. Additionally, we report that earlier lycopene accumulation on fruit makes them more tolerant to chilling injury disorder when stored at 5°C.
... In addition, different varieties of fruits and vegetables of the same genus usually have different places of origin and harvesting seasons. Most scholars believe that the place of origin is also a reason that affects the chilling tolerance of fruits and vegetables [9]. Fruits native to temperate zones have higher chilling tolerance than those native to the subtropics and tropics and have longer storage periods [10]. ...
The key factors for resistance to chilling injury in apricot fruits were obtained by analyzing the low-temperature storage characteristics of 21 varieties of apricot fruits in the main producing areas of China. Twenty-one varieties of apricots from different production areas in China were stored at 0 °C for 50 d and then shelved at 25 °C. The storage quality, chilling injury, reactive oxygen species (ROS), antioxidant ability, and contents of bioactive substances of the apricots were measured and analyzed. The results showed that the 21 varieties of apricot fruits could be divided into two categories according to tolerance during low-temperature storage, where there was chilling tolerance and lack of chilling tolerance. Eleven varieties of apricots, of which Xiangbai and Yunbai are representative, suffered from severe chilling injury after cold storage and shelf life. After 50 d of storage at 0 °C, the levels of superoxide anions and hydrogen peroxide accumulated in the 11 varieties of apricots with a lack of chilling tolerance during storage were significantly higher than those in the remaining 10 varieties of apricots with chilling tolerance. In addition, the activities of ROS scavenging enzymes, represented by superoxide dismutase, catalase and peroxidase, were significantly decreased in 11 varieties of apricots with a lack of chilling tolerance during storage. The contents of bioactive substances with ROS scavenging ability, represented by ascorbic acid, total phenols, carotenoids, and total flavonoids, also significantly decreased. The 10 varieties of apricots, of which Akeximixi and Suanmao are representative, were less affected by chilling injury because the production and removal of ROS were maintained at normal levels, avoiding the damaging effects of ROS accumulation in the fruit. In addition, the 10 apricot varieties with chilling tolerance during storage had higher sugar and acid contents after harvest. This could supply energy for physiological metabolism during cold storage and provide carbon skeletons for secondary metabolism, thus enhancing the chilling tolerance of the fruits. Based on the results of cluster analysis combined with the geographical distribution of the 21 fruit varieties, it was found that apricot varieties with chilling tolerance during storage were all from the northwestern region of China where diurnal temperature differences and rapid climate changes occur. In conclusion, maintaining the balance of ROS production and removal in apricots during cold storage is a key factor to enhance the storage tolerance of apricots. Moreover, apricots with higher initial glycolic acid and bioactive substance contents are less susceptible to chilling injury.
... In addition to postharvest technologies such as hot water treatments, 1-MCP, UV-C and edible coatings used to control CI (Zhang et al., 2021), this Research Topic suggests that preharvest growth factors, especially temperature, must be managed and regulated based on the specific cultivar requirements. Harvest maturity is another critical factor influencing fruit susceptibility to CI (Rai et al., 2022), and the sensitivity depends on fruit type and cultivar. Strong defense mechanisms against postharvest physiological, pathological and mechanical disorders can be developed through proper management of the crop in the field. ...
... This fruit is rich in nutrients such as carotenoids like lycopene, beta-carotene, and phytoene which are known for their antioxidant potential (Elbadrawy & Sello, 2016). Handling and marketing these types of highly perishable fruits is always a challenge as it depends on various physical and visible characteristics like shape, color, flesh thickness, firmness, etc (Rai et al., 2022). The shelf-life is limited by several factors like transpiration, microbial attacks, increased ripening, and senescence (A. ...
This paper studied the effects of sericin‐based edible coating material on the quality and shelf‐life of tomatoes over 40 days of storage at 25°C and relative humidity of 70%. The key constituents of the coating material are sericin (1.5%), chitosan (1.0%), Aloe vera (1.0%), and glycerol (1.5%) in an aqueous solution and applied onto tomatoes in a simple dip‐coating technique. Weight loss, firmness titratable acidity (TA), total soluble solids (TSS), pH, and lycopene content were investigated and scanning electron microscopy was used to observe the semipermeable nature and the thickness of the coating layer. The results stated that the developed coating material reduced weight and firmness losses in tomatoes. With increased storage time, fruit TA content was increased and the values of pH, TSS, lycopene content, total phenolic content, and total antioxidant concentration stood low in comparison with uncoated tomatoes. With no evidence of wrinkles (up to 21 days), visible cracks, or deterioration on coated fruits during the study period, the application of sericin‐based coating might be useful commercially for maintaining the postharvest quality control of tomatoes and even other fruits as well. Sericin‐based edible coating improved the shelf life of tomatoes by maintaining firmness for 21 days without any wrinkles at ambient conditions (25°C). A facile dip‐coating approach was followed which maintained and improved postharvest quality.
... [1] During storage and processing, both shelf life and quality of fruit and vegetable are compromised due to several quality deteriorating factors such as unwanted discoloration, [2] lignification, [3] spoilage, [4] nutritional loss, and chilling injury. [5] Color is one of the most important quality attributes of fruit and vegetables as it is critical in the acceptance of fruit and vegetables by consumers. [6] Undesired discoloration is a quality deterioration of fruit and vegetables, which can reduce the sensory quality of fruit and vegetables, ultimately reducing the economic value of fruit and vegetable products. ...
Quality deterioration due to undesirable discolorations in fruits and vegetables have attracted tremendous attention. This review provides a comprehensive review of browning, yellowing, whitening, black discoloration, red discoloration, and degreening in fruits and vegetables, and elaborates on the formation mechanisms and pathways. Moreover, the inhibition methods of these discolorations are summarized, and the mechanisms of inhibition are discussed based on the formation mechanism. Also, it is concluded that the phenylpropane pathway is an essential common pathway for the occurrence of yellowing, whitening, and browning. The review provides a reference for subsequent mechanism studies and the development of new control methods.
... Several studies have shown that UVC irradiation causes a negative response in cellular processes, metabolism, and growth [28,29]. Despite the above, based on the knowledge that it is possible to obtain a beneficial effect with the sublethal application of an agent capable of inducing physical stress or chemical, it has been verified that controlled radiation with UVC in some organisms, using doses between 2 and 14 Kj/m 2 can produce positive responses like in seedlings, fruits, and other plant structures in the postharvest [30,31]. Previous studies have found that UVC irradiation could inhibit the growth as well as the release of microcystins from Microcystis aeruginosa in artificial culture. ...
In the last decade, algae applications have generated considerable interest among research organizations and industrial sectors. Bioactive compounds, such as carotenoids, and Mycosporine-like amino acids (MAAs) derived from microalgae may play a vital role in the bio and non-bio sectors. Currently, commercial sunscreens contain chemicals such as oxybenzone and octinoxate, which have harmful effects on the environment and human health; while microalgae-based sunscreens emerge as an eco-friendly alternative to provide photo protector agents against solar radiation. Algae-based exploration ranges from staple foods to pharmaceuticals, cosmetics, and biomedical applications. This review aims to identify the effects of UV and UV-vis irradiation on the production of microalgae bioactive compounds through the assistance of different techniques and extraction methods for biomass characterization. The efficiency and results focus on the production of a blocking agent that does not damage the aquifer, being beneficial for health and possible biomedical applications.
... Removal of field heat is important as it allows longer shelf life of tomato fruits (Figure 2), as well as storage at low temperatures (4 to 12 o C) enhance shelf-life and maintains the nutritional quality (44). Frost/freezing and chilling injuries should be avoided as they promote damage, such as low lycopene (45) and high putrescine content (46), the formation of ice crystals and damage to cell integrity, blotchy coloration (dependent on temperature and exposure time), in addition to phenolic oxidation induced by the release of polyphenoloxidase of vacuole. Storage at low or room temperatures did not influence the serotonin content (30), while exogenous melatonin in tomatoes confer chilling tolerance (47) through proline activation and NO biosynthesis (47). ...
Tomatoes and their by-products are indisputable sources of substances with antioxidants properties. Several factors limit the production and influence the nutritional and antioxidant quality of tomato fruit. However, consumers can benefit from the effects of environmental factors, such as water and hydric stress, UV radiation, agronomic practices, among others, which lead to changes in the content of secondary metabolites in tomatoes. Molecules as phenolic compounds, carotenoids, and biogenic amines are often formed in response to environmental adversities. In this way, the consumption of tomato fruits or their by-products with higher levels of antioxidants may be important adjuvants in the prevention or reduction of diseases. In this mini-review, we will present how pre- and postharvest conditions may influence the content of some bioactive compounds in tomatoes. Furthermore, we will present how some heat processing methods may change the antioxidant content, as well as, the functional and nutritional properties of the final product.
Помідор – це культура світового значення, яка цінується за свої поживні властивості та кулінарну універсальність, плоди помідора вживаються у свіжому та переробленому вигляді. У статті проаналізовано шляхи підвищення ефективності дозарювання плодів гібридів помідора різних груп стиглості в разі закладення на короткочасне зберігання. Експериментальні дослідження проводились протягом трьох років (2020–2022 роки). Найважливішим показником якості плодів помідора була перевірка впливу умов зберігання дозрівання плодів томата. Для короткострокового зберігання плодів останнього збору, які збирають найчастіше зеленими чи стадії воскової стиглості, важливою характеристикою для реалізації продукції є одночасність дозрівання плодів. Під час організації дозарювання зібрану недозрілу продукцію за визначених умов доводять до біологічної стиглості. У процесі дозарювання під дією фітогормону етилену зелені плоди помідора розм’якшуються і швидко дозрівають. Проте закладені без обробки на дозарювання плоди за найсприятливіших умов достигають дуже нерівномірно. Для збереження якості та кількості товарної продукції оптимальними є методи обробки плодів помідора за одну-дві доби до збору з використанням біопрепарату “Sweet” або розчину C2H5OH, що забезпечують стабільно високий рівень одночасного дозарювання за короткочасному зберіганню плодів помідора. Оптимальний строк короткострокового зберігання становить 20 діб, коли всі плоди дозрівають, а відсоток захворілих і пошкоджених плодів мінімальний. У дослідженні підкреслено важливість оптимізації процесів дозрівання за короткострокового зберігання плодів помідора для збереження їхньої якості та продовження терміну придатності. Ці знання можуть допомогти в розробленні покращених методів післязбиральної обробки для підвищення конкурентоспроможності галузі овочівництва.
Consumer interest in the health-promoting traits of bio-wastes has grown in recent years. The authors of this book describe the biological characteristics of active phytochemicals from bulb, flower, and fruity vegetable processing by-products that may be responsible for health-improving effects, given the link between age-related diseases and the health-improving effects of the active phytochemicals. The benefits of phytoconstituents derived from vegetable processing by-products were discussed, along with the state-of-the-art methods for designing novel food and non-food products by characterizing the active compounds in that bio-waste and paying particular attention to antioxidants. The present book’s findings have led to the following outcomes: (1) the book discusses the health benefits and applications of phytochemicals derived from bulbs, flowers, and fruity vegetable processing by-products; (2) it makes consumers aware that these benefits are backed by scientific research; (3) it covers recovery issues and various methods for creating new uses for phytochemicals derived from vegetable processing by-products; and (4) it boosts the economy by utilizing active chemicals from processing bio-wastes to industrial applications (new food items, livestock, pharmaceuticals, and cosmetics).
Tomatoes, a highly perishable agricultural product, are commonly dried to extend their shelf life. They serve as raw materials in various domains, including direct consumption and as key ingredients in processed foods, functional foods, and nutraceuticals. However, producing dried tomato products with quality attributes equivalent to fresh tomatoes, such as nutrient content, appearance, flavor, texture, and reconstitution properties, poses significant challenges. Several research attempts have been made to evaluate the feasibility of different drying methods for tomatoes. Solar drying, hot air drying, and spray drying are commonly employed techniques, each with its own set of advantages and disadvantages. Conventional solar drying practices often result in extended drying times and undesirable quality parameters. Hence, it is imperative to adopt enhanced solar drying techniques for the large‐scale production of dried tomato products. Additionally, hybrid‐drying approaches can be explored to achieve better quality products with reduced drying times. Pretreatments before drying can also enhance overall drying performance. Combining conventional drying with novel drying methods, precise selection of drying parameters and pretreatments are demonstrated as efficient ways to improve the drying rate while preserving food quality. Modeling the drying process is also critical for designing large‐scale dryers, selecting appropriate drying conditions, maintaining product quality, and process optimization. Therefore, this article aims to provide detailed insight into existing drying methods with their unique features and modeling approaches, which may enable professionals and scientists to choose better and optimized tomato drying method to deliver the highest quality product to consumers.
Practical Applications
Processing tomatoes as dried products is a potential area to explore to minimize their postharvest loss. Lack of awareness regarding how to process, what parameters to consider, and which method to employ are hurdles in adopting and popularizing dried tomato products. Hence, it is crucial to consolidate the key findings pertaining to tomato drying from various methods into a unified platform. This will provide valuable guidance to future researchers and enable consumers to make informed decisions when selecting the most suitable drying method. Therefore, this comprehensive review aims to elucidate the current practices in tomato drying, highlighting their potential benefits and limitations.
Tomato fruit ripening is triggered by the demethylation of key genes, which alters their transcriptional levels thereby initiating and propagating a cascade of physiological events. What is unknown, is how these processes are altered when fruit are ripened using postharvest practices to extend shelf-life, as these practices often reduce fruit quality. To address this, postharvest handling-induced changes in the fruit DNA methylome and transcriptome, and how they correlated with ripening speed, and ripening indicators such as ethylene, ABA, and carotenoids, were assessed. This study comprehensively connected changes in physiological events with dynamic molecular changes. Ripening fruit that reached ‘Turning’ (T) after storage under dark at 20°C, 12.5°C, or 5°C chilling (followed by 20°C rewarming), were compared to fresh-harvest fruit ‘FHT’. Fruit stored at 12.5°C, had the biggest epigenetic marks and alterations in gene expression, exceeding changes induced by postharvest chilling. Fruit physiological and chronological age were uncoupled at 12.5°C, as the time-to-ripening was longest. Fruit ripening at 12.5°C was not climacteric; there was no respiratory or ethylene burst, rather, fruit were high in ABA. Clear differentiation between postharvest-ripened and ‘FHT’ was evident in the methylome and transcriptome. Higher expression of photosynthetic genes and chlorophyll levels in ‘FHT’ fruit, pointing to light as influencing the molecular changes in fruit ripening. Finally, correlative analyses of the -omics data putatively identified genes regulated by DNA methylation. Collectively these data improve our interpretation of how tomato fruit ripening patterns are altered by postharvest practices, and long-term are expected to help improve fruit quality.
This study simulated the heat- and mass-transfer characteristics of fresh tomatoes by developing a computational fluid dynamics model. The root-mean-square error (RMSE) and mean absolute percentage error (MAPE) for the tomato temperature were 0.579 °C and 3.89%, respectively, and the RMSE and MAPE for the tomato mass loss were 0.737 g and 9.87%, respectively. Furthermore, the effect of different cold chain breaking (CCB) parameters on fluctuations in tomato temperature and mass loss were quantified by a sensitivity analysis. The results indicate that CCB increases the tomato temperature and moisture loss compared with an uninterrupted cold chain, especially for the tomato moisture loss during the second CCB because of the irreversibility and superposition of this negative effect. Furthermore, CCB would increase the inhomogeneity of the temperature distribution of packaged tomatoes but significantly reduce the inhomogeneity of tomato mass loss. Additionally, tomato temperature fluctuations are less sensitive to changes in relative humidity during the CCB process, and the sensitivity between them is almost two orders of magnitude less than the sensitivity of other CCB parameters. However, the loss of tomato mass proved to depend most strongly on variations in relative humidity and the least on variations in the CCB temperature.
The objective was to evaluate the effect of visible spectrum LED lighting during shelf-life on physicochemical quality and the main bioactive compounds of Kumato® cherry tomatoes. Tomatoes were stored 13 days at 5 °C under white (W), blue (B), blue + red (B + R), green + red (G + R), and green + far-red (G + FR) LED lights. Darkness (D) was used as control. Tomatoes under illumination showed higher weight losses and firmness decreases (30–35%). No chilling injury was observed. B + R lighting increased the carotenoid content by ∼27%, while G + R and G + FR reported an increase ∼30% in phenolics. B and B + R showed the highest increase in the phytochemical biosynthesis (lycopene and naringenin, as main carotenoid and flavonoid found) compared to D and W. Conclusively, illumination with B + R or B during shelf-life is recommended to enhance the main bioactive compounds. G + R and G + FR, also reported to be good elicitors of the phenolics and carotenoids biosynthesis.
Nanomaterials (NMs) have exhibited great potential for improving agriculture production and fruit storage. In the present work, 1, 10, and 50 mg kg⁻¹ of CeO2 NMs were demonstrated to significantly promote tomato yield. Particularly, 10 mg kg⁻¹ CeO2 NMs showed the most significant promotion of tomato yield by 83.7% as compared to the unexposed control along with advanced flowering by 10 days. This increased reproductive growth was mainly due to the accelerated organic acid and amino acid metabolism, more synthesized and transported sucrose, and upregulation of flowering promoter genes. Other than the early flowering and increased production, 10 mg kg⁻¹ CeO2 NMs significantly increased fruit quality (content of malic acid, vitamins and flavonoids) and nutrient elemental content (Na, K, Fe, Cu and Zn). Notably, CeO2 NMs stimulated the synthesis of waxy layers and salicylic acid pathways in fruits, and the picked tomatoes thus showed better storage capacity (greater antibacterial activity, less water loss, and increased hardness) compared to the unexposed control. Finally, the abundance of the postharvest tomato soil microbial community showed a higher mineralization rate and faster soil nutrient cycling. Taken together, CeO2 NMs not only promoted the yield and quality of tomatoes, but also had beneficial effects on postharvest fruit storage and soil quality. The application of CeO2 NMs could be a promising approach for sustainable agriculture.
We investigated the effects of low oxygen storage on chilling injury development, colour development, respiration and H2O2 levels of ‘Merlice’ tomatoes cultivated with and without far red (FR) LED lighting during 20 days of shelf-life. Mature green (MG) and red (R) tomatoes were stored at 2 °C in combination with 0.5, 2.5, 5 and 21 kPa O2 for 15 days (experiment 1). MG tomatoes cultivated under either white LED or white LED light with FR LED light were stored at 2 °C in combination with 1, 5 and 21 O2 kPa for 14 days (experiment 2). Chilled MG and R tomatoes from experiment 1 showed decay, firmness loss and higher weight loss during shelf-life which were reduced under low oxygen conditions. FR during cultivation improved chilling tolerance of MG tomatoes. Fastest colour development and lowest respiration rate during shelf-life were observed for MG fruit cultivated with FR lighting prior to storage at 1 kPa O2/0 kPa CO2. H2O2 levels during the shelf-life were not affected during cold storage. The improved cold tolerance of MG tomatoes cultivated with FR lighting is likely due to lower oxygen uptake that led to both higher lycopene synthesis and less softening.
Tomato fruit stored below 12°C lose quality and can develop chilling injury upon subsequent transfer to a shelf temperature of 20°C. The more severe symptoms of altered fruit softening, uneven ripening and susceptibility to rots can cause postharvest losses. We compared the effects of exposure to mild (10°C) and severe chilling (4°C) on the fruit quality and transcriptome of ‘Angelle’, a cherry-type tomato, harvested at the red ripe stage. Storage at 4°C (but not at 10°C) for 27 days plus an additional 6 days at 20°C caused accelerated softening and the development of mealiness, both of which are commonly related to cell wall metabolism. Transcriptome analysis using RNA-Seq identified a range of transcripts encoding enzymes putatively involved in cell wall disassembly whose expression was strongly down-regulated at both 10 and 4°C, suggesting that accelerated softening at 4°C was due to factors unrelated to cell wall disassembly, such as reductions in turgor. In fruit exposed to severe chilling, the reduced transcript abundances of genes related to cell wall modification were predominantly irreversible and only partially restored upon rewarming of the fruit. Within 1 day of exposure to 4°C, large increases occurred in the expression of alternative oxidase, superoxide dismutase and several glutathione S-transferases, enzymes that protect cell contents from oxidative damage. Numerous heat shock proteins and chaperonins also showed large increases in expression, with genes showing peak transcript accumulation after different times of chilling exposure. These changes in transcript abundance were not induced at 10°C, and were reversible upon transfer of the fruit from 4 to 20°C. The data show that genes involved in cell wall modification and cellular protection have differential sensitivity to chilling temperatures, and exhibit different capacities for recovery upon rewarming of the fruit.
Transportation over longer distances could accelerate the chemical changes of fresh produce. Moreover, fresh produce quality is also influenced by temperature conditions during storage. The present study aims to explore the postharvest quality chemical and nutritional changes in tomatoes as affected by transportation distance and storage conditions. Tomato fruit was transported from a local farm to three distances (100, 154, and 205 km) and delivered to the laboratory to undergo chemical and nutritional quality analysis. Tomatoes were stored at two storage temperature conditions at10°C (95±1% relative humidity) and 22°C (65±5% relative humidity) for 12 days. To record all vibration data signals, a 3-Axis USB vibration/acceleration data logger was used during transportation. The changes in chemical properties of tomato including total soluble solids (TSS), titratable acidity (TA), sugar:acid ratio (TSS:TA), and pH were measured. Furthermore, nutritional changes (i.e., total lycopene and carotenoids) were determined. Vibration data results recorded 41% of acceleration occurrence in the range interval of 9.70-11.47 m/s² in the longest distance of road travel. Chemical quality indicators like total soluble solids and sugar/acid ratio were mostly affected (p<0.05) by storage condition and duration but not (p>0.05) by transportation distance. However, TA was significantly affected by all investigated factors and was lower (0.25 %) in tomatoes transported from the farthest distance compared to medium and shortest distances (0.26%) stored at 22°C. Lycopene and carotenoids were highly affected by all studied factors. The highest amount of lycopene and carotenoids was observed in tomato transported from a long distance and stored at 22°C on day12 with 1.21 and 1.55 mg.100g⁻¹FW, respectively. The temperature during storage and long-distance transportation is critical in reducing postharvest chemical and nutritional quality losses of tomatoes.
Blood oranges (Citrus sinensis L. Osbeck cv. Sanguinello) fruit were treated with 24-epibrassinolide (Br) at 1, 5, and 10 μM previous to storage at 5°C during 42 days. The samples were analyzed after 14, 28, and 42 days plus 2 days at 20°C. Chilling injury was reduced in Br-treated fruit based on the lower percentage of electrolyte leakage and visual symptoms of peel dehydration and browning. Treated fruit showed lower acidity losses, due to retention of the main organic acids’ concentration (citric and malic acids), as well as was higher content of sugars (sucrose, fructose, and glucose), especially in those fruit treated with the highest concentration (10 μM). Total phenolics and hydrophilic total antioxidant activity (H-TAA) decreased in control fruit over storage, while Br-treated fruit showed significantly higher concentration. In addition, total anthocyanins were enhanced in Br-treated oranges, which were correlated with color Hue angle. Overall, the application of Br at 10 μM provides results increasing the storability of blood oranges and their content on bioactive compounds with antioxidant activity.
The aim of this study was to assess Annona muricata L. fruit extracts as an alternative to synthetic fungicide against Alternaria alternata (Fries) Keissler, the causative agent of black spots of tomato fruit. Antifungal activities of A. muricata pulp and seed extracts were tested both in vitro and in vivo. The seed extracts were more potent at inhibiting A. alternata than the pulp extracts. The in vitro assay showed maximum inhibition of radial mycelial growth of A. alternata (90%) by methanol seed extracts, at the highest concentration of 6%. Similarly, the in vivo assay showed marked reduction in lesion diameter (2.1 mm) and consequent disease inhibition (84%) on the tomato fruit treated with methanol seed extracts. Scanning electron microscopy showed that A. muricata extracts significantly damaged the morphology of hyphae and conidial structures. The FT-IR spectrum obtained from methanol extracts showed bands representing important bioactive compounds that possess antifungal activity. Based on our findings, Annona muricata fruit extracts can be further explored as a potential, excellent alternative approach to control the postharvest Alternaria spots of tomato fruit.
BACKGROUND
Reducing the negative effects of chilling injury (CI) in tomatoes after harvest is essential to ensure good quality and to minimize losses. CI is a postharvest disorder associated with the generation of reactive oxygen species (ROS) in the fruit. Therefore, antioxidant accumulation can counteract ROS, alleviating CI symptoms. In this sense, it has been confirmed that a brief hot‐water (HW) immersion promotes the synthesis of antioxidants.
RESULTS
HW treatment at 52 °C for 5 min significantly reduced chilling‐associated decay, from 66.7% to 17.2% in breaker turning (BT) and from 55.8% to 9.8% in mature green (MG) ‘BHN‐602’ tomatoes stored at 5 °C for 2 weeks and from 26.7% to 6.7% in BT tomatoes stored at 5 °C for 1 week. Also, HW treatment significantly increased lycopene content by 17% in BT tomatoes stored at 5 °C for 2 weeks, as well as ascorbic acid by 11%, lipophilic phenolics by 18% and total phenolics by 6.5% in BT tomatoes stored at 12.5 °C for 1 week. Despite the increase of antioxidants, HW treatment did not enhance the sensory aromatic profile, color and antioxidant capacity. Interestingly, HW treatment reduced ripening time by 3 days in MG tomatoes stored at 5 °C for 2 weeks or at 12.5 °C for 1 week.
CONCLUSION
HW treatment applied to MG or BT ‘BHN‐602’ tomatoes can alleviate the development of some CI symptoms, particularly decay, possibly by increasing antioxidants that scavenge ROS. © 2020 Society of Chemical Industry
Chilling injury is especially prominent in postharvest bananas stored at low temperature below 13 °C. To elucidate better the relationship between cell membrane lipids and chilling injury, an untargeted lipidomics approach using ultra-performance liquid chromatography–mass spectrometry was conducted. Banana fruit were stored at 6 °C for 0 (control) and 4 days and then sampled for lipid analysis. After 4 days of storage, banana peel exhibited a marked chilling injury symptom. Furthermore, 45 lipid compounds, including glycerophospholipids, saccharolipids, and glycerolipids, were identified with significant changes in peel tissues of bananas stored for 4 days compared with the control fruit. In addition, higher ratio of digalactosyldiacylglycerol (DGDG) to monogalactosyldiacylglycerol (MGDG) and higher levels of phosphatidic acid (PA) and saturated fatty acids but lower levels of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and unsaturated fatty acids were observed in banana fruit with chilling injury in contrast to the control fruit. Meanwhile, higher activities of phospholipase D (PLD) and lipoxygenase (LOX) were associated with significantly upregulated gene expressions of MaPLD1 and MaLOX2 and higher malondialdehyde (MDA) content in chilling injury-related bananas. In conclusion, our study indicated that membrane lipid degradation resulted from reduced PC and PE, but accumulated PA, while membrane lipid peroxidation resulted from the elevated saturation of fatty acids, resulting in membrane damage which subsequently accelerated the chilling injury occurrence of banana fruit during storage at low temperature.
Quality degradation due to inappropriate postharvest handling, including short exposure to high and variable temperature environments and cooling delay, is a critical issue for maintaining the freshness of vegetables and fruits in further marketing chains and final consumption. The goal of this research was to explore the influence of delayed cooling treatments on key quality attributes of tomatoes such as fresh weight, total soluble solids (TSS), firmness, and skin color (L*, a*, and a*/b*). Three treatments were applied to freshly harvested tomatoes: immediate storage (IS) after harvest, delayed cooling (DS) leaving tomatoes without cover for one day, and under cover (DSC) separately in a greenhouse and then storage in a controlled chamber at a temperature of 10 ± 1 ℃ and relative humidity of 90 ± 3%. The quality attributes of the stored tomatoes were examined for 15 storage days at 5-day intervals to examine the effects of cooling delay on the postharvest quality of tomatoes stored in a controlled chamber. After 15 days of storage, tomatoes that underwent the three treatments exhibited a progressive weight loss of 1.41%, 1.86%, and 1.69% for the IS, DS, and DSC treatments, respectively. Slower firmness reduction (31.2%) was observed for tomatoes with the IS treatment than for those with the other treatments over the storage duration. During the storage time, tomatoes that experienced the DS treatment exhibited higher increases in TSS (°Bx) values (4.79 to 5.76) than other tomato samples. Smaller changes in color values (L*, a*, and a*/b*) were observed for IS-treated tomatoes. During the storage time, overall changes were slower for IS-treated tomato samples than for those with other treatments. The results of this research indicate that the accumulation of field heat due to cooling delay could decrease the overall quality attributes of tomatoes in the market chain. The immediate transfer of harvested tomatoes to a cool temperature is strongly recommended.
One of the main challenges facing Ethiopia today is to ensure food security for its rapidly growing population. Although Ethiopia's production is much lower than the national demand, there are high post-harvest food losses. In meeting a country's food demand, increasing production by itself is not enough unless what has been produced is properly managed. In line with this, extensive assessment of post-harvest losses of tomato along the supply chain and the associated factors were evaluated in four purposively selected districts of East Shewa Zone of Ethiopia. The assessment was made using Commodity System Assessment Methodology from “farm-to-fork” to investigate the status of post-harvest losses of tomato along the supply chain and the associated factors in the pursuit of recommending appropriate mitigation strategies. Information was gathered from a total of N = 408 sampled chain actors (producers to consumers) and related institutions. Results revealed that losses of tomato due to improper care and handling of the commodity regardless of its high production in the study area were common problems for all chain actors. A loss of 20.5%, 8.6%, 2.9%, and 7.3% at the producer, wholesalers, retailers, and hotel and café level was recorded respectively with a total loss of 39.3%. Total losses across districts ranged from 17.2-33.3. Field, transportation and market display were major critical loss points identified. Practices such as market fluctuation, lack of temperature management, no/poor sorting and mixed handling of the crop, carelessness on the loss prevention and its impact were identified among the common causes for observed losses. Therefore, creating awareness on the effect of all causes of food loss and minimizing economic loss is recommended. Moreover, affordable and appropriate technology adaptation is needed to reduce observed food losses across the districts.
The use of synthetic antioxidants has been associated with serious concerns for human and environmental health. During ripening stages, tomato fruit is exposed to different abiotic stresses which not only influence its nutritional, mechanical, and functional characteristics at harvest, but also affect the quality and shelf life of the fruit during storage. This study investigated the pattern of changes in dietary antioxidants during various ripening stages of tomato fruit (cv. Red Rose) and their impact on storage behavior of the fruit during cold storage. Tomato fruits were harvested at mature green, breaker, turning, pink, light-red and red stages of maturity. Then, they were analysed for flesh firmness, soluble solids content, titratable acidity, total sugars, pH, dry matter content, lipophilic (lycopene, β-carotene, and total carotenoids), and hydrophilic (ascorbic acid, phenolic and flavonoids) antioxidants. Additional fruits were harvested at each maturity stage and divided into three equal lots, then were subjected to low-temperature (10 ± 1 °C) storage with 80 ± 5 % RH, for 7, 14, and 21 days. Flesh firmness, and the levels of dietary antioxidants were analysed following the subsequent storage periods. The results revealed that the peak of hydrophilic antioxidants such as ascorbic acid, phenolic compounds, and flavonoids was between the ‘pink’ and the ‘light-red’ stages of fruit maturity. Whereas tomatoes harvested at the ‘red’ stage of maturity had the highest levels of lycopene and β-carotene. Both the stage of fruit maturity at harvest and duration of cold storage inflenced flesh firmness, organoleptic and functional properties of ‘Red Rose’ tomato fruit. In conclusion, the results of the current investigation have practical implications in formulating foods with improved functional properties at processing industries.
Horticultural commodities suffer chilling injury following exposure to extremely low temperatures, which results in visible symptoms and considerable quality loss. Therefore, it is of significance to understand the mechanism of this physiological disorder and to develop effective strategies to control it. Chilling stress causes alteration in structure and function of the plasma membrane, which is assumed to be the primary event in response to cold stress. During this process, the membrane lipid metabolism plays a pivotal role in membrane fluidity and stability. In this review, we summarized the possible roles of membrane lipid metabolism in the development of chilling injury, having the potential for developing effective strategies to alleviate chilling injury in horticultural products under refrigerated storage in practice.
Low temperature stress affects growth and development in pea (Pisum sativum L.) and decreases yield. In this study, RNA sequencing time series analyses performed on lines, Champagne frost-tolerant and Térèse frost-sensitive, during a low temperature treatment versus a control condition, led us to identify 4981 differentially expressed genes. Thanks to our experimental design and statistical analyses, we were able to classify these genes into three sets. The first one was composed of 2487 genes that could be related to the constitutive differences between the two lines and were not regulated during cold treatment. The second gathered 1403 genes that could be related to the chilling response. The third set contained 1091 genes, including genes that could be related to freezing tolerance. The identification of differentially expressed genes related to cold, oxidative stress, and dehydration responses, including some transcription factors and kinases, confirmed the soundness of our analyses. In addition, we identified about one hundred genes, whose expression has not yet been linked to cold stress. Overall, our findings showed that both lines have different characteristics for their cold response (chilling response and/or freezing tolerance), as more than 90% of differentially expressed genes were specific to each of them.
Mature green ‘FL 47′ tomatoes were exposed to heat (52 °C water for 5 min) and/or cold (5 °C for 4 d) before sampling at following ripening stages. Results showed that although did not cause visual injury, chilling substantially suppressed ripening process, ethylene production and respiration rate at early stages, while a slight impact was observed by heating. Most volatiles were detected at low levels before breaker stage with a burst at red stage in all treatments. Chilling and heating induced production of “green” note volatiles, especially hexenal early in fruit development. At the red stage, 11 out of 12 important aromatic volatiles exhibited significant reduction in chilled fruit compared to control, while most volatiles in heated fruit were recovered during ripening. On the other hand, a pre-chilling heat treatment alleviated the chilling-caused reduction of ethylene during ripening, which was associated with higher levels of 6-methyl-5-hepten-2-one, 2-phenylacetaldehyde, and 2-phenylethanol in red fruit.
Low-temperature storage is the primary postharvest method employed to maintain fruit quality and commercial value. However, pitting can develop during refrigeration, especially during the shelf life. In this study, a membrane lipidomic approach was employed to analyze the potential relationship between pitting and membrane lipid metabolism during post-cold-storage shelf life. We also determined the changes in ultrastructure and water distribution by low-field nuclear magnetic resonance (LF-NMR) and assessed the permeability of membrane, membrane lipid peroxidation, proline and malondialdehyde contents, and the activity and gene expression of phospholipase D and lipoxygenase, which are involved in membrane lipid metabolism. The results indicated that the changes in blueberry phospholipids during storage could be caused by cold stress. Furthermore, dehydration is a manifestation of chilling injury. Finally, the significant increase in electrolyte leakage, content of malondialdehyde and proline, and activity of phospholipase D and lipoxygenase in chilled blueberry also indicated that membrane lipid metabolism plays an important role in cold stress response.
Tomato fruit are especially susceptible to chilling injury (CI) when continuously exposed to temperatures below 12 °C. In this study, integrative comparative analyses of transcriptomics and metabolomics data were performed to uncover the regulatory network in CI tomato fruit. Metabolite profiling analysis found that 7 amino acids, 27 organic acids, 16 of sugars and 22 other compounds had a significantly different content while transcriptomics data showed 1735 differentially expressed genes (DEGs) were down-regulated and 1369 were up-regulated in cold-stored fruit. We found that the contents of citrate, cis-aconitate and succinate were increased, which were consistent with the expression of ATP-citrate synthase (ACS) and isocitrate dehydrogenase (IDH) genes in cold-treated tomato fruit. Cold stress promotes the expression of ACS and IDH which may increase the synthesis of citrate, cis-aconitate and succinate. Alanine and leucine had increased contents, which may result from alanine aminotransferase (ALT) and branched-chain amino acid aminotransferase (BcAT)’s high expression levels, respectively. Overall the transcriptomics and metabolomics data in our study explain the molecular mechanisms of the chilling injury and expands our understanding of the complex regulatory mechanisms of a metabolic network in response to chilling injury in tomato fruit.
Postharvest chilling injury (PCI) reduces fruit quality and shelf-life in tomato (Solanum lycopersicum L.). PCI has been traditionally studied in the pericarp, however its development is likely heterogeneous in different fruit tissues. To gain insight into PCI’s spatio-temporal development, we used postharvest biomarkers e.g. respiration and ethylene rates, ion leakage etc., to confirm the occurrence of PCI, and compared these data with molecular (gene expression), biophysical (MRI data) and biochemical parameters (Malondialdehyde (MDA) and starch content) from the pericarp or columella. Tissues were stored at control (12.5 °C) or PCI-inducing temperatures (2.5 or 5 °C) followed by rewarming at 20 °C. MRI and ion leakage revealed that cold irreversibly impairs ripening-associated membrane liquefaction; MRI also showed that the internal and external fruit tissues responded differently to cold. MDA and especially starch contents, were affected by chilling in a tissue-specific manner. The expression of the six genes studied: ACO1 and ACS2 (ripening), CBF1 (cold response), DHN, AOX1a and LoxB (stress-related) showed non-overlapping temporal and spatially-specific responses. Overall, the data highlighted the interconnectedness of fruit cold response and ripening, and showed how cold stress reconfigures the latter. They further underscored that multidimensional spatial and temporal biological studies are needed to develop effective solutions to PCI.
The quality and safety of food is an increasing concern for worldwide business. Non-destructive methods (NDM), as a means of assessment and instrumentation have created an esteemed value in sciences, especially in food industries. Currently, NDM are useful because they allow the simultaneous measurement of chemical and physical data from food without destruction of the substance. Additionally, NDM can obtain both quantitative and qualitative data at the same time without separate analyses. Recently, many studies on non-destructive detection measurements of agro-food products and final quality assessment of foods were reported. As a general statement, the future of using NDM for assessing the quality of food and agricultural products is bright; and it is possible to come up with interesting findings through development of more efficient and precise imaging systems like the machine vision technique. The present review aims to discuss the application of different non-destructive methods (NDM) for food quality and safety evaluation.
Refrigerated storage is widely applied in order to maintain peach quality but it can also induce chilling injuries (CIs) such as flesh browning and bleeding, and mealiness. Peach fruit from three cultivars (‘Red Haven’, RH, ‘Regina di Londa’, RL, and ‘Flaminia’, FL) were stored for 4 weeks under low temperatures (0.5 and 5.5°C). GC-MS was employed to study changes in both metabolome and volatilome induced by cold storage in the mesocarp. CIs were assessed both at the end of each week of storage and after subsequent shelf-life (SL) at 20°C. Flesh browning and mealiness appeared to be more related to 5.5°C storage, while flesh bleeding revealed high incidence following 0.5°C storage. Compared to RL and FL, RH showed a marked lower incidence of CIs. Multivariate statistical analyses indicate that RH peaches indeed differ from RL and FL in particular when considering data from samples collected at the end of the cold storage. Common and divergent responses have been identified in terms of metabolic responses to the applied low temperatures. In all three cultivars raffinose, glucose-6P, fucose, xylose, sorbitol, GABA, epicatechin, catechin, and putrescine markedly increased during cold storage, while citramalic, glucuronic, mucic and shikimic acids decreased. Among volatile organic compounds (VOCs), aldehydes and alcohols generally accumulated more under low temperature conditions while esters and lactones evolved during subsequent SL. The main cultivar differences developed after cold storage during SL although some common responses (e.g., an increased production of ethyl acetate) were observed. The lower levels of flesh browning and bleeding displayed by RH peaches were related to compounds with antioxidant activity, or acting as osmotic protectants and membrane stabilizer. Indeed, RH showed higher levels of amino acids and urea, together with a marked increase in putrescine, sorbitol, maltitol, myoinositol and sucrose detected during storage and SL.
Alternaria alternata (Fr.) Keissl. 1912 is one of the main fungal pathogens that infect tomato (Solanum lycopersicum L.) during cold storage affecting postharvest quality and marketing. During fungal infections, fruits and fungi release specific volatile metabolites (VM) that could alter the fruit aroma, or could mediate resistance response in the fruit, or they also could suggest the possible status of fungal attack. The detection of the VM released during the tomato-Alternaria interaction could contribute to the development of ecofriendly and harmless strategies for its control. In this study, the profile of VM of fresh tomatoes inoculated with A. alternata, were analyzed by solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) during storage at 15 and 20 °C for 48 h, respectively. Changes in the profile of VM were observed between control and inoculated fruit since the first few hour post-inoculation. Some VM (3-methyl-2-butenal, dimethyl disulfide, 1-butenol, hexanol, 2-methyl-1-butanol acetate, among others) were only detected in inoculated fruit, so they appear to be synthesized by the presence of the pathogen. Also, a marked increase of 3-methyl-1-butanol and 6-methyl-5-hepten-1-one were observed in inoculated fruit, and they were progressive over time particularly at 20 °C. In conclusion, A. alternata induced changes in the profile of volatile metabolites released by tomato fruit. Some of the VM released during tomato-A. alternata interaction, were synthesized or stimulated by the fungal attack. These results contribute to the current knowledge about the profile of VM released during the fruit-pathogen interaction. © 2017, Instituto de Investigaciones Agropecuarias, INIA. All rights reserved.
Abiotic stresses are one of the major constraints to crop production and food security worldwide. The situation has aggravated due to the drastic and rapid changes in global climate. Heat and drought are undoubtedly the two most important stresses having huge impact on growth and productivity of the crops. It is very important to understand the physiological, biochemical, and ecological interventions related to these stresses for better management. A wide range of plant responses to these stresses could be generalized into morphological, physiological, and biochemical responses. Interestingly, this review provides a detailed account of plant responses to heat and drought stresses with special focus on highlighting the commonalities and differences. Crop growth and yields are negatively affected by sub-optimal water supply and abnormal temperatures due to physical damages, physiological disruptions, and biochemical changes. Both these stresses have multi-lateral impacts and therefore, complex in mechanistic action. A better understanding of plant responses to these stresses has pragmatic implication for remedies and management. A comprehensive account of conventional as well as modern approaches to deal with heat and drought stresses have also been presented here. A side-by-side critical discussion on salient responses and management strategies for these two important abiotic stresses provides a unique insight into the phenomena. A holistic approach taking into account the different management options to deal with heat and drought stress simultaneously could be a win-win approach in future.
Nowadays, there is a considerable tendency to replace dangerous chemicals with natural compounds, compatible with plant, human, and nature. This study was aimed to assess the effect of salicylic acid on quality and storage life of tomato (Lycopersicon esculentum cv. Baraka). The salicylic acid application was including plant foliar application three weeks before harvest at concentration 4 mM, followed by the postharvest dipping fruits in salicylic acid at different concentrations (1, 2, 4 mM), then storing at 10°C for 40 days to investigate quantitative and qualitative characteristics. The chilling injury symptoms, electrolyte leakage, decay and a* (redness) value significantly decreased and activity ascorbate peroxidase increased. Ascorbic acid content, total soluble solid, titratable acidity, firmness, and L* (lightness) retained by salicylic acid treatments. The salicylic acid application had no significant influence on weight loss and b*. Application of salicylic acid in all concentrations, especially a combination of treatments preharvest to concentrations 4 mM as well as postharvest 4 mM, had the highest influence on qualitative and quantitative characteristics and increased the postharvest life of the tomato fruit.
Effects of salicylic acid (SA) on gibberellin (GA) homeostasis, cold-responsive transcription factor (CBF) pathway, and antioxidant enzyme systems linked to chilling- and oxidative-stress tolerance in tomato fruit was investigated. Mature green tomatoes (Solanum lycopersicum L. cv. Moneymaker) were treated with 0, 0.5, and 1 mM SA solution for 15 min before storage at 4°C for 28 days. Compared with 0 or 0.5 mM SA, 1 mM SA significantly decreased the chilling injury (CI) index in tomato fruit. In the SA-treated fruit, the upregulation of GA biosynthetic gene (GA3ox1) expression was followed by gibberellic acid (GA3) surge and DELLA protein degradation. CBF1 participated in the SA-modulated tolerance and stimulated the expression of GA catabolic gene (GA2ox1). Furthermore, 1 mM SA enhanced activities of antioxidant enzymes, thus reduced reactive oxygen species accumulation. Our findings suggest that SA might protect tomato fruit from CI and oxidative damage through regulating GA metabolism, CBF1 gene expression, and antioxidant enzyme activities.
Tomato production has increased in recent years due to the economic and nutritional importance of the crop. This increase is made possible by the numerous research advances made along the entire value chain. However, scientific research has been focussed mainly on production whilst neglecting postharvest issues. Tomato producers have therefore enjoyed good harvests in recent times, though the good harvests of those from developing countries do not translate into profit as most are lost after harvest. From this study, it was revealed that the postharvest quality and shelf life of the fruit in part will depend on some postharvest handling practices and treatments carried out after harvest. Handling practices like harvesting, precooling, cleaning and disinfecting, sorting and grading, packaging, storing, and transportation played an important role in maintaining quality and extending shelf life. Using appropriate postharvest treatments like refrigeration, heat treatment, modified atmosphere packaging (MAP), and 1-methylcyclopropene (1-MCP) and calcium chloride (CaCl
2
) application was also vital. It was concluded by this study that the quality of the harvested fruit can be maintained and shelf life extended by using appropriate postharvest handling practices and treatment methods. Failure to adhere to these practices will result in a high amount of loss.
In order to study the effectiveness of Calcium chloride treatments on postharvest quality and storage behavior of "Surkh" cultivar of loquat, fruit was dipped in three concentrations (1%, 2% and 3%) of Calcium chloride for two minutes and stored in soft board cartons at 4 °C in a cold store for 10 weeks period. The fruit was harvested at mature ripe stage, clipped, sorted and washed before applying the treatments. Changes in weight loss, firmness, total soluble solids (TSS), browning index (BI), ascorbic acid, titratable acidity (TA) and relative electrical conductivity (REC) were studied. One percent CaCl 2 did not affect quality parameters of the fruit compared to control treatment, whereas, 2% and 3% CaCl 2 retained maximum firmness, TSS, ascorbic acid content reduced browning index (BI), relative electrical conductivity (REC) and weight loss up to 4-5 weeks.
Mature-green tomato fruit from 2 chilling-sensitive cultivars and 2 chilling-tolerant breeding lines, all derived from Lycopersicon esculentum Mill., were harvested and chilled at 5°C for 0, 2, 7, and 15 days. Mature-green fruit analyzed immediately after chilling showed higher electrolyte leakage in chilling-sensitive than chilling-tolerant lines. However, electrolyte leakage from chilled fruit that were ripened before analysis was higher in normal-sized than in cherry cultivars and seemed to be a function of fruit type rather than of chilling sensitivity. Unchilled field samples of these cultivars harvested at the mature-green, turning, and full-ripe stages and analyzed immediately showed an electrolyte leakage pattern similar to that found for comparable chilled mature-green fruit. No significant differences were found in calcium content (total, bound, or soluble) or in pectinase activity between chilling-sensitive or -tolerant cultivars.
Sensory evaluations and chemical analyses were used to investigate the effects of various postharvest handling procedures on composition and flavor quality of ‘Cal Ace’ tomatoes ( Lycopersicon esculentum Mill.) harvested at the mature-green and light-pink stages. Ethylene treatment to speed ripening of green tomatoes at 20°C resulted in a higher reduced ascorbic acid content at the table-ripe stage and did not influence flavor when compared with fruits ripened without added ethylene. Using a low-O 2 atmosphere to retard ripening had less of an effect on flavor than stage of ripeness at harvest. No differences were found between fruits where ripening was delayed by using 4% O 2 -atmosphere at 20° or by using low temperature (12.5°). Exposing fruits to 5° for 7 days before ripening at 20° affected flavor; i.e., chilled fruits were more acid. Above the chilling range (0-12.5°); duration of holding after harvest was more important than storage temperature. Lower holding periods resulted in loss of characteristic “tomato-like” flavor and development of “off-flavors.” Mature-green fruits, ripened at 20° under restricted air flow, had increased “off-flavors” when compared to those ripened under accelerated air exchange. Light-pink fruits subjected to impact bruising before ripening had more “off-flavor” and less “tomatolike” flavor than those without physical damage. Quantitative differences in a few volatile components were found with certain treatments, but no qualitative differences were detected and there was no significant difference in total volatile content among any of the treatments tested.
Postchilling ion leakage, respiration, and C 2 H 4 biosynthesis were used to measure the degree of chilling injury to fruit of tomato ( Lycopersicon esculentum Mill. ‘Heinz 1350’). Chilling sensitivity, as measured by ion leakage, first declined as the tomatoes began to ripen and then increased during the late stages of ripening. Both C 2 H 4 biosynthesis and respiration rate were stimulated during the chilling response early in ripening. In the nonripening mutant, nor , chilling sensitivity did not show the early decline but showed the increase during senescence. Variation in chilling sensitivity during tomato ripening was biphasic, with a decline at the onset of ripening followed by a senescence-related increase. It is proposed that the latter may be due to an increase in membrane viscosity.
The effect of CO2 pre-treatments on tomato quality prior to cold storage was investigated using physiochemical and transcriptome changes. Three hours CO2 treated fruits were firmer than untreated fruits and had a good appearance even after being transferred from 4°C storage to 20°C for 8 d. CO2 pretreatment with cold storage showed a synergistic effect on delayed ripening through reduced respiration; these tomatoes exhibited a lower lycopene content than untreated fruit under cold storage. Tomatoes treated with 30% CO2 had fewer pits than untreated fruits subjected to chilling temperatures, even after being transferred to 20°C for 8 d. Functional enrichment analyses from transcriptome and metabolome commonly showed that CO2-responsive genes or metabolites were involved in the sucrose and starch and biosynthesis of secondary metabolisms. The most frequently detected domain, ethylene-responsive factor domain and reduced glycolysis provide insights into the mechanism that CO2 regulates tomato quality.
Prevention of post-harvest fruit losses is important to increase food availability. In the case of tomato, postharvest storage at low temperature and the subsequent handling and distribution of fruit is limited by chilling injury, a physiological disorder that causes failure to normally ripen and increased decay disease. Micro-Tom fruit, a dwarf tomato variety, is relatively tolerant to cold storage (4 °C for 4 weeks). To understand the tolerance mechanism of Micro-Tom fruit at the molecular level, its transcriptome and metabolome were evaluated before, after chilling storage, and shortly after transferring the fruit to ambient temperature to focus on the critical early events accounting chilling tolerance. Changes in gene expression and metabolic profiles indicate metabolic adaptation (fermentation, amino acid mobilization and photosynthesis recovery after cold storage) and induction of defense mechanisms (biotic and abiotic stress, and redox metabolism) that can be related with Micro-Tom tolerance to postharvest chilling injury. The current research extends the understanding of the mechanisms involved in chilling tolerance and provides tools for developing new technologies and varieties.
Τhe tomato plant (Lycopersicon esculentum Mill.) is particularly vulnerable to chilling injury. Hence research on screening out the cold-resistance gene in tomato is essential to improve tomato yield and quality. We investigated the gene expression profiles of the cold resistant mutant tomato (M) and wildtype tomato (CK), in response to cold stress using transcriptome and DEG analysis. Results showed that 1007 genes were significantly upregulated and 502 genes downregulated in 1509 DEGs of CKUC/CKC, 751 genes upregulated and 647 genes downregulated in 1398 DEGs of MUC/MC. There were 726 differential genes with significant change between M and CK screened and annotated. Analysis of unitranscripts indicated that 9 and 16 gene ontology terms were enriched significantly in CKUC/CKC and MUC/MC, respectively. In the further analysis of the KEGG pathways for different genes, the biosynthesis of flavonoids and phenylpropanoids was found significantly enriched in MUC/MC, thus being important in the biosynthesis pathway. We selected the important upregulated genes from the metabolism and biosynthetic pathways to lay the foundation for acquiring transgenic tomato with evident cold resistance.
Tomato is one of the most consumed vegetables in the world. Carotenoids are
largely appreciated health-related compounds in tomato fruit and are recognized as
bioactive substances with powerful antioxidant activity. Lycopene and β-carotene
(vitamin A) are the most abundant carotenoids accumulated in the fruit. In the last
few years, several studies were carried out on carotenoids focusing on their cleavage
products, in particular to abscisic acid (ABA). ABA plays important roles in plants,
including regulation of plant growth and development, seed and bud dormancy, apical
dominance, senescence abscission and stress responses in both plant and
postharvest. In this work we aimed to study ABA metabolic pathway and its related
metabolites in the cultivar ‘Ailsa Craig’. Tomatoes were grown under controlled
conditions, then fully ripen fruits were collected and maintained at 20°C for two
weeks in order to evaluate quality changes during a shelf life period. During shelf life,
colour changes, lycopene, β-carotene, ABA, volatile organic compounds (VOCs) from
direct headspace GC-MS analyses were evaluated. Lycopene and β-carotene increased
during shelf life. The analysis of VOCs allowed identifying the most abundant
compounds and changes on the postharvest storage at 20°C. During storage, the 3-
methyl butanal, pentanal, 3-methyl-1-butanol and 2-carene, were no longer
detectable, while heptane, which was not present at harvest was detected. Moreover,
an unknown compound, was detected only at 7 and 14 days of storage.
MYC2, a basic helix-loop-helix transcription factor, is a master regulator in Jasmonic acid (JA) signaling pathway. However, the functions of SlMYC2 in MeJA-mediated fruit chilling tolerance are far from being clearly understood. Thus, in present work, we constructed SlMYC2-silenced tomato fruit by virus-induced gene silencing (VIGS) and investigated the function of SlMYC2 in MeJA-induced tomato fruit chilling tolerance. The results showed that MeJA treatment markedly induced the SlMYC2 expression, increased proline content, lycopene content and antioxidant enzyme activities, including superoxide dismutase, peroxidase, catalase and ascorbate peroxidase, inhibited the increase of electrical conductivity and malondialdehyde content, and effectively reduced the chilling injury (CI) incidence and CI index. However, these effects of MeJA treatment were partially counteracted in SlMYC2-silenced tomato fruit, and the CI incidence and CI index in (SlMYC2-silenced + MeJA)-treated fruit were higher than those in MeJA-treated fruit. Our results indicated that SlMYC2 might be involved in MeJA-induced chilling tolerance, possibly by ameliorating the antioxidant enzyme system of fruit and increasing proline and lycopene levels.
To prolong shelf life and reduce chilling injury of tomato, the effects of modified atmosphere packaging (MAP) on tomato were investigated using Xtend MA/MH bulk packaging (XF) and polyethylene (PE) bags during storage at 4 °C and 12 °C for 14 days and under shelf-life conditions at 20 °C. The O2 concentrations in PE bags stored at 4 °C and 12 °C were 19.9–20.3% and 20.6–20.9%, respectively, whereas those in the XF package were reduced to 14.9–16.7% and 17.8–18.5%, respectively. The XF package showed a higher CO2 content (4.2–7.3%) than PE (0.5–1.2%) packages stored at 4 °C and 12 °C. Relative humidity (RH) was saturated within the PE bags but not within XF after 7 days of storage. MAP retarded the ripening process and delayed colour development compared to the non-packaged control during cold storage. In particular, XF effectively reduced the pitting score and decay rate of fruits stored at 4 °C for 14 days and transferred to 20 °C for 3–8 days, and increased gene expression of protease inhibitor II and catalase. Enhanced CO2 and reduced O2 levels and optimal RH (95%) provided by modified atmosphere and humidity could be used to reduce chilling injury and extend the shelf life of tomatoes.
Temperature control and ethylene inhibitor 1-methylcyclopropene (1-MCP) treatment are the main techniques for increasing the shelf life of tomato (Solanum lycopersicum L.) fruit. However, these techniques could strongly affect the aromatic flavor of tomato. In this study, RNA-sequencing was employed to characterize the transcriptomic profiles of cherry tomato fruit, harvested at breaker stage, during postharvest storage under different temperatures (25 °C, 10 °C, and 4 °C) and at 10 °C after 1-MCP treatment. Results showed that storage temperature remarkably affected the expression of numerous genes in tomato fruit, especially on several key genes associated with aroma volatile biosynthesis. It was found that 33 genes presented significantly different expression between 10 °C and 25 °C, and in particular, five genes expressed significantly lower at 10 °C than that at 25 °C, including CCD1, GOT1, ADH2, PDC1-like1, and PDC1-like2, mainly involved in the syntheses of pseudoionone, β-ionone, phenylacetaldehyde, phenylethylalcohol, cis-3-hexenol, and trans-3-Hexenol. The expression level of other 14 genes associated with aroma volatile biosynthesis was lower at 4 °C than that at 10 °C, among which, five genes, including TPS24, PDS, ACOT9-like, ADH2 and AAT were directly related to the biosynthesis of terpenoids, alcohols and esters. Only few genes associated with aroma volatiles were affected by 1-MCP treatment at 10 °C. The presented results implied that the recommended storage temperature of 10 °C is able to result in a significant negative effect on the aromatic flavor of tomato at the gene transcriptional level, which could explain the flavor loss of tomato under market storage temperatures (8–12 °C) and household refrigerator temperatures (3–5 °C). To be mentioned, our results provide strong evidence that 10 °C, as the recommended storage temperature for tomato fruit, is not ideal to maintain the flavor quality of tomato, and 1-MCP treatment under 10 °C cannot further affect the flavor quality of tomato fruit compared with that at 10 °C alone.
Background and aims:
Epidemiological evidence suggests an association between consumption of tomato products or lycopene and lower risk for cardiovascular diseases (CVD). Our aim was to evaluate the state of the evidence from intervention trials on the effect of consuming tomato products and lycopene on markers of cardiovascular (CV) function. We undertook a systematic review and meta-analysis on the effect of supplementing tomato and lycopene on CV risk factors.
Methods:
Three databases including Medline, Web of science, and Scopus were searched from inception to August 2016. Inclusion criteria were: intervention trials reporting effects of tomato products and lycopene supplementation on CV risk factors among adult subjects >18 years of age. The outcomes of interest included blood lipids (total-, HDL-, LDL-cholesterol, triglycerides, oxidised-LDL), endothelial function (flow-mediated dilation (FMD), pulse wave velocity (PWV)) and blood pressure (BP) inflammatory factors (CRP, IL-6) and adhesion molecules (ICAM-1). Random-effects models were used to determine the pooled effect sizes.
Results:
Out of 1189 publications identified, 21 fulfilled inclusion criteria and were meta-analysed. Overall, interventions supplementing tomato were associated with significant reductions in LDL-cholesterol (-0.22 mmol/L; p = 0.006), IL-6 (standardised mean difference -0.25; p = 0.03), and improvements in FMD (2.53%; p = 0.01); while lycopene supplementation reduced systolic-BP (-5.66 mmHg; p = 0.002). No other outcome was significantly affected by these interventions.
Conclusions:
The available evidence on the effects of tomato products and lycopene supplementation on CV risk factors supports the view that increasing the intake of these has positive effects on blood lipids, blood pressure and endothelial function. These results support the development of promising individualised nutritional strategies involving tomatoes to tackle CVD.
Significance
Cold storage is widely used to extend shelf-life of agriculture products. For tomato, this handling results in reduced flavor quality. Our work provides major insights into the effects of chilling on consumer liking, the flavor metabolome and transcriptome, as well as DNA methylation status. Transcripts for some key volatile synthesis enzymes and the most important ripening-associated transcription factors are greatly reduced in response to chilling. These reductions are accompanied by major changes in the methylation status of promoter regions. Transient increases in DNA methylation occur during chilling. Our analysis provides insight into the molecular mechanisms of tomato fruit flavor loss caused by chilling.
Fruit of tomato (Solanum lycopersicum) exhibit a range of chilling injury (CI) symptoms following exposure to low, non-freezing temperature (≤13°C) for a period of time. The primary event of chilling damage is an initial, rapid response to low temperature that is reversible. The sustained damage from the primary event causes a cascade of secondary effects that display as various injury symptoms. This study reviews physiological and molecular mechanisms for inducing CI symptoms in fresh fruit with a specific focus on tomato CI symptoms. A model is presented that demonstrates chilling thresholds for both temperature and duration for different chilling symptoms. Characteristic chilling injury symptoms such as aroma loss, blotchy ripening, excessive softening, pitting, susceptibility to decay, electrolyte leakage and failure to ripen require progressively lower temperatures and longer exposure times before they become noticeable. Mechanisms that may explain this sequence are proposed.
The physiological role of arginase in nitrogen remobilization processes from protein degradation during seed germination has well been described in several species. However, very little is known about its possible roles in plant stress responses. Treatment of tomato fruit (Solanum lycopersicum L.) with 0.05 mM methyl jasmonate (MeJA) enhanced transcription levels of arginase genes, especially LeARG2. Chilling injury (CI) of fruit treated with 0.05 mM MeJA for 12 hours was also effectively alleviated, as manifested by decreases in CI index, electrolyte leakage, and malondialdehyde (MDA) content. To investigate the potential role of arginase in MeJA-induced chilling tolerance, fruit were treated with MeJA or the arginase inhibitor Nω-hydroxy-nor-L-arginine (nor-NOHA) combined with MeJA and then stored at 2 °C for 28 days. MeJA-induced arginase activity was strongly inhibited and the reduction of CI by MeJA was nearly abolished by the inhibitor. In addition, MeJA treatment increased the activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX); inhibited peroxidase (POD) activities; and promoted proline and polyamines accumulation. These effects were partially counteracted by nor-NOHA; putrescine accumulation, however, was unaffected by the inhibitor. Our results indicate that arginase may be involved in MeJA-induced chilling tolerance, possibly by ameliorating the antioxidant enzyme system of fruit and increasing proline levels. © 2016 American Society for Horticultural Science, All rights reserved.
After more than fifty years since its discovery, the study of the lipoxygenase pathway remains one of the most engaging, yet elusive areas of plant lipid research. Since 1932 when Andre and Hou (1) first reported on the existence of oxidizing enzymes which alter soybean oil, Chemical Abstracts has cited more than 1000 research articles under the subject of plant lipoxygenase. Despite the abundance of research effort on this topic, reviews (2–6) over the decades have been forced to report that the physiological role of lipoxygenase in plants is unknown.
The purpose of this study was to investigate the individual and combined effects of low O2 and high CO2 on chilling injury (CI) alleviation in cucumber fruit. Fruits were stored at 5°C for 5 days under 4 different gas compositions: (1) low O2; (2) low O2 with high CO2; (3) high CO2 and (4) ambient air as control. After storage at 5°C, all fruits were transferred to ambient air at 24.5°C for 6 days to evaluate the progress of CI. The weight loss of fruits stored at ambient air was higher than those stored at the controlled atmospheres. Change in skin color was suppressed in fruits stored under low O2. Increased electrolyte leakage and malondialdehyde (MDA) equivalent were suppressed by storage at low O2 compared with low O2 with high CO2. These results suggested that low O2 acted as a dominant factor for alleviating CI of cucumber fruits, while, the combination with high CO2 did not induce synergistic effects, but it gave negative influences.
