STUDIES OF THE TOMATO IN RELATION TO ITS STORAGE: II. THE EFFECTS OF ALTERED INTERNAL ATMOSPHERE UPON THE RESPIRATORY AND RIPENING BEHAVIOUR OF TOMATO FRUITS STORED AT 12.5 °C.

1941 ◽  
Vol 19c (12) ◽  
pp. 500-518 ◽  
Author(s):  
K. A. Clendenning
Keyword(s):  
Carbon Dioxide ◽  
Tomato Fruit ◽  
Colour Change ◽  
Tomato Fruits ◽  
Carbon Dioxide Output ◽  
Constant Rate ◽  
Yellow Orange ◽  
Softening Process ◽  
Green Stage ◽  
Second Peak

When a mature green tomato fruit is stored at 12.5 °C. either with or without its stem, the expected respiratory climacteric accompanies the colour change associated with ripening. When the stem is removed and the stem scar area is covered carefully with hot paraffin wax, the fruit thereafter ripens slowly with a low, relatively constant rate of carbon dioxide output. These characteristics are ascribed to "auto-gas" storage resulting from restricted diffusion at the stem scar. The effect of waxing is reversible within limits since removal of the artificial seal after one month has resulted in a return to normal ripening and respiratory behaviour.When yellowing, yellow orange, and full red fruits are stored either with or without their stems, they complete in storage those phases of the respiratory climacteric that had not been completed before detachment from the plant. The careful waxing of fruits picked at these stages of maturity inhibits further coloration and reduces the rate of carbon dioxide output to the same extent as in fruits waxed at the mature green stage. The respiratory drift of fruits picked and stored unwaxed at the early "growing green" stage is characterized by two distinct peaks. Such fruits eventually ripen and the second peak is associated with the colour change that accompanies ripening. Similar fruits stored with stem scars waxed fail to ripen before their pathological "death" and their respiration rate is reduced by the waxing treatment.When yellowing and yellow-orange fruits are waxed, they become soft and highly susceptible to fungal attack before their ripening coloration has been completed. To inhibit the softening process in stored tomatoes, it thus appears to be necessary to apply wax before ripening has commenced. Unwaxed fruits become highly susceptible to fungal wastage only after attaining full ripeness. Waxed fruits on the other hand are subject to fungal wastage when green or partially coloured as well as when fully ripened. This is attributed to the progress of softening in the absence of the usual colour change associated with ripening. Waxing of the stem scars does not act as a deterrent to storage moulds at the waxed area. The waxed tomato has been found to be subject to several physiological disorders the symptoms of which are described.

scholarly journals Effect of Harvesting Stages and Calcium Chloride Application on Postharvest Quality of Tomato Fruits

Coatings ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1445
Author(s):  
Mohammad Nurun Nabi Mazumder ◽  
Azizah Misran ◽  
Phebe Ding ◽  
Puteri Edaroyati Megat Wahab ◽  
Azhar Mohamad
Keyword(s):  
Calcium Chloride ◽  
Tomato Fruit ◽  
Storage Conditions ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Vegetable Crops ◽  
Ambient Conditions ◽  
Storage Duration ◽  
Tomato Fruits ◽  
Green Stage

Tomatoes are a good source of vitamins, minerals, antioxidants, and enzymes, which are beneficial to human health. They are one of the most commercially high-value vegetable crops that experience a huge postharvest loss after harvest. The present experiment is conducted to investigate the effect of different maturity stages (mature green, breaker, and half-ripe stage), pre- and post-harvest treatment with different concentrations (0.0%, 1.0%, 1.5%, and 2.0%, w/v) of calcium chloride (CaCl2) on the postharvest performance, antioxidant and enzymatic activity of lowland tomato fruits, stored at ambient temperature (28 ± 2  °C and 75 ± 5% RH). Tomato fruit of mature green stage treated with 2% CaCl2 significantly (p = 0.05) declined the ethylene production (15.53%), weight loss (16.43%), and delayed color development by slowly synthesizes the lycopene content as well as extended the shelf life. The maximum amount of total phenolic content (TPC) was demonstrated at the highest level of CaCl2 (2%) after 20 days of storage life at ambient conditions. The concentration of CaCl2 influenced the activity of different plant defense enzymes, and the higher doses of CaCl2 (2%) accelerated the activity of peroxidase (POD) (13%), polyphenol oxidase (POP) (7.3%), and phenylalanine ammonia-lyase (PAL) (8.5%) relative to that of the control samples. Therefore, the tomato producers and traders could extend the storage duration of tomato fruits by harvesting at the mature green stage and applying 2% CaCl2 in both pre-and postharvest at ambient storage conditions.

scholarly journals Influence of ethephon on ripening and quality of winter tomato fruit harvested at different maturity stages

2016 ◽  
Vol 40 (4) ◽  
pp. 567-580 ◽  
Author(s):  
M Moniruzzaman ◽  
R Khatoon ◽  
MFB Hossain ◽  
MT Rahman ◽  
SN Alam
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Agricultural Research ◽  
Tomato Fruit ◽  
The United States ◽  
Research Centre ◽  
Tomato Fruits ◽  
Maturity Stages ◽  
Green Stage

An experiment taking tomato fruits (cv. BARI Tomato-14) of three maturity stages (mature green stage, breaker stage and half ripen stage) and four ethephon levels [control (distilled water spray), 500, 750 and 1000 ppm] was carried out at the laboratory of plant physiology section of Horticulture research centre, Bangladesh Agricultural Research Institute) during February 14, 2013 to February 27, 2012 to find out the suitable stage of fruit maturity for post harvest application of ethephon (ethrel) for tomato ripening. The source of ethrel was Spectrum (ethephon 39%) manufactured in the United States of America. Treatment with 500 - 1000 ppm ethephon hastened ripening of tomato by 4 days in mature green stage but by 2 and 4 days in breaker stage tomatoes when compared with control fruits. The highest value of rotting was shown by half ripen tomatoes. The 1000 ppm ethrel gave the maximum rotting irrespective of maturity stages. However, the maximum weight loss and shelf life were found in green mature tomatoes. The shelf life of tomato fruits of green mature and breaker stage tomatoes treated with 500 and 750 ppm was also high. The percentage of rotting and weight loss was increased with gradual advancement of time. The highest value of weight loss and shelf life was recorded in green mature tomatoes without ethephon and with 500 and 750 ppm ethephon treatment. The highest value of vitamin-C, TSS and titrable acidity were shown by half ripen and pH by green mature tomatoes at different days of storage. The ethephon concentration of 750 ppm the gave maximum vitamin-C at 6 and 9 days of storage but 1000 ppm gave the maximum TSS% followed by 750 ppm ethephon. The ethephon @ 750 ppm produced the maximum TSS at 9 day of storage in mature green tomatoes but in breaker and half ripen stage tomatoes 750 ppm ethephon gave TSS identical to 1000 ppm at different days of storage. The residue level of ethrel in tomato fruits treated with all ethephon concentrations at 3 and 5 days of storage was below 2 mg/kg which is safe for human health. Therefore, treated tomatoes should be consumed after 3 days of ethephon application.Bangladesh J. Agril. Res. 40(4): 567-580, December 2015

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Global carbon dioxide output of volcanic lakes in the Azores archipelago, Portugal

2021 ◽  
pp. 106835
Author(s):  
César Andrade ◽  
Fátima Viveiros ◽  
J. Virgílio Cruz ◽  
Rui Coutinho
Keyword(s):  
Carbon Dioxide ◽  
Azores Archipelago ◽  
Carbon Dioxide Output ◽  
Volcanic Lakes ◽  
Global Carbon

scholarly journals Indicator Layers Based on Ethylene-Vinyl Acetate Copolymer (EVA) and Dicyanovinyl Azobenzene Dyes for Fast and Selective Evaluation of Vaporous Biogenic Amines

Sensors ◽  
2018 ◽  
Vol 18 (12) ◽  
pp. 4361
Author(s):  
Tinkara Mastnak ◽  
Aleksandra Lobnik ◽  
Gerhard Mohr ◽  
Matjaž Finšgar
Keyword(s):  
Biogenic Amines ◽  
Vinyl Acetate ◽  
Colour Change ◽  
Ethylene Vinyl Acetate ◽  
Yellow Orange ◽  
Colour Changes ◽  
Limit Sensitivity ◽  
Linear Concentration Range ◽  
Acetate Copolymer ◽  
Ethylene Vinyl Acetate Copolymer

The article presents naked-eye methods for fast, sensitive, and selective detection of isopentylamine and cadaverine vapours based on 4-N,N-dioctylamino-4′-dicyanovinylazobenzene (CR-528) and 4-N,N-dioctylamino-2′-nitro-4′-dicyanovinylazobenzene (CR-555) dyes immobilized in ethylene-vinyl acetate copolymer (EVA). The reaction of CR-528/EVA and CR-555/EVA indicator layers with isopentylamine vapours caused a vivid colour change from pink/purple to yellow/orange-yellow. Additionally, CR-555/EVA showed colour changes upon exposure to cadaverine. The colour changes were analysed by ultraviolet–visible (UV/VIS) molecular absorption spectroscopy for amine quantification, and the method was partially validated for the detection limit, sensitivity, and linear concentration range. The lowest detection limits were reached with CR-555/EVA indicator layers (0.41 ppm for isopentylamine and 1.80 ppm for cadaverine). The indicator layers based on EVA and dicyanovinyl azobenzene dyes complement the existing library of colorimetric probes for the detection of biogenic amines and show great potential for food quality control.

Breathing in brief exercise

1960 ◽  
Vol 15 (4) ◽  
pp. 583-588 ◽  
Author(s):  
F. N. Craig ◽  
E. G. Cummings
Keyword(s):  
Carbon Dioxide ◽  
Oxygen Uptake ◽  
Respiratory Exchange Ratio ◽  
Metabolic Cost ◽  
Carbon Dioxide Tension ◽  
Minute Volume ◽  
Carbon Dioxide Output ◽  
Respiratory Minute Volume ◽  
Before And After

Two men ran for 20 or 60 seconds while inhaling air, oxygen or 4% carbon dioxide. Inspired respiratory minute volume was determined for each breath. Ventilation increased suddenly in the first breath with minimal changes in end-expiratory carbon dioxide tension and respiratory exchange ratio to a rate that remained constant for 20 seconds before increasing further. The rate of carbon dioxide output was uniform during the first 20 seconds. A 12% grade did not increase ventilation or oxygen uptake during runs of 20 seconds, but in the first minute of recovery, ventilation was 64% greater than after level runs. Inhalation of oxygen inhibited ventilation by 24% in the 20-second periods before and after the end of a 60-second run. Inhalation of carbon dioxide begun at rest produced increments in ventilation and end-expiratory carbon dioxide tension that varied little during running and recovery. In the 20-second runs ventilation varied with speed but appeared independent of ultimate metabolic cost. Submitted on January 21, 1960

scholarly journals The Effect of Low Temperature on Phosphate Esterification and Cell Membrane Permeability in Tomato Fruit and Cabbage Leaf Tissue

1964 ◽  
Vol 17 (1) ◽  
pp. 147 ◽  
Author(s):  
TL Lewis ◽  
M Workman
Keyword(s):  
Low Temperature ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Leaf Tissue ◽  
Cell Membrane Permeability ◽  
Energy Deficit ◽  
Chilling Temperature ◽  
Tomato Fruits ◽  
Threefold Increase ◽  
Increased Susceptibility

Exposure to O�C for 4 weeks caused a threefold increase in cell membrnno permeability of mature-green tomato fruits (susceptible to chilling injury) hut had no effect on that of cabbage leaves (not susceptible). While tomato fruits chilled for 12 days lost two-thirds of their capacity to esterify phosphate at 20�0, a steady rise in this capacity occurred during chilling of cabbage leaves for 5 weeks. In tomato fruits the rate of phosphate esterification at the chilling temperature fell in 12 days to about one-half of the rate at the commencement of chilling .. It is suggested that the characteristic symptoms of chilling injury in mature-green tomato fruits, viz. increased susceptibility to fungal attack and loss of the capacity to ripen normally. may result from an energy deficit caused by a chilling. induced reduction in the phosphorylative capacity of the tissue.

Use of respiratory quotients in assessment of aerobic work capacity

1962 ◽  
Vol 17 (1) ◽  
pp. 47-50 ◽  
Author(s):  
B. Issekutz ◽  
N. C. Birkhead ◽  
K. Rodahl
Keyword(s):  
Carbon Dioxide ◽  
Oxygen Uptake ◽  
Work Load ◽  
Work Capacity ◽  
Bicycle Ergometer ◽  
Carbon Dioxide Output ◽  
Ergometer Test ◽  
Aerobic Work Capacity ◽  
Bicycle Ergometer Test ◽  
Better Than

Oxygen uptake and carbon dioxide output were measured in 32 untrained subjects during exercise on the bicycle ergometer. It was shown that the work respiratory quotient (RQ) under standardized conditions can be used as a measure of physical fitness. ΔRQ (work RQ minus 0.75) increases logarithmically with the work load and maximal O2 uptake is reached at a ΔRQ value of 0.40. This observation offered the possibility of predicting the maximal O2 uptake of a person, based on the measurement of RQ during a single bicycle ergometer test at a submaximal load. For each work RQ between 0.95 and 1.15 a factor was presented, together with the aid of a simple equation, which gave a good approximation (generally better than ±10%) of the maximal O2 uptake.

scholarly journals Suitability of bio-extracts with coating materials on physicochemical quality of tomato fruits (Solanum Lycopersicum L.) stored at ambient temperature

2021 ◽  
pp. 347-354
Author(s):  
Fufa Desta Dugassa
Keyword(s):  
Solanum Lycopersicum ◽  
Tomato Fruit ◽  
Garlic Extract ◽  
Maize Starch ◽  
Coating Materials ◽  
Tomato Fruits ◽  
Physicochemical Quality ◽  
Solanum Lycopersicum L ◽  
Postharvest Loss

Tomato (Solanum Lycopersicum L. (or) Lycopersicon esculentum Mill.) is being a very nutritious and health protective food, are highly perishable nature. Its sensitivity to postharvest loss due to poor handling, diseases and physical injury limits its successful marketing. Therefore, simple technology is required to reduce the postharvest loss of this commodity. The use of edible coatings with bio-extracts appears to be a good alternative preservation technique to extend the mature tomato fruits. This study was, therefore, initiated to investigate the effect of using bio- extracts garlic bulba and capsicum incorporation with coating materials (maize starch and beeswax on physicochemical quality of tomato fruit stored at ambient conditions (temperature 15.5 to 20.2oC and relative humidity of 55.5 to 67.3%). The experiment was conducted using complete randomized design of two varieties (Fetane and Melkashola) and six treatments. The tomato fruits were coated by dipping into solution for 3 minutes. The treatments prepared were on coating solution of MGE( 9.5% maize starch with 0.5% garlic extract), MCE (9.5% maize starch with 0.5% capsicum extract), BCE (9.5% beewax mixed with 0.5% capsicum extract), BGE (9.5% beewax mixed with 0.5% garlic extract), 10% maize starch without bio-extract, 10% beewax without bio- extract and control. The treatment means were tested at significance level of P ≤ 0.05. The effectiveness of bio-extracts with coating materials on physicochemical quality of tomato fruits were evaluated at three days intervals for 30 days. There was a significance difference (P<0.05) between coated and uncoated fruits. All coatings delayed tomato ripening and improved the keeping quality parameters but best results were exhibited by 9.5% with 0.5% BCE followed by 9.5% with 0.5% MGE by maintaining the mature tomato fruit for 30 days. The study showed that the Fetane variety has maintained more quality attribute than Melkashola variety during storage.

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