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Resumen
The study was accomplished to optimize the application of stress treatment to prevent chilling injury (CI) in tomatoes. Four treatments were evaluated: control, heat shock applied for 24 (HS24) and 48 h (HS48), and cold shock applied for 24 h (CS24). The fruits were stored at 2 and 14C, and evaluated immediately after treatment and after 21 and 28 days of storage. An additional evaluation after 7 days of exposure at 20C following storage withdrawal was [ver mas...]
dc.contributor.authorPolenta, Gustavo Alberto
dc.contributor.authorBudde, Claudio Olaf
dc.contributor.authorSivakumar, Dharini
dc.contributor.authorNanni, Mariana
dc.contributor.authorGuidi, Silvina Mabel
dc.date.accessioned2018-05-15T17:56:03Z
dc.date.available2018-05-15T17:56:03Z
dc.date.issued2015-06
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.otherhttps://doi.org/10.1111/jfq.12139
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/abs/10.1111/jfq.12139
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2404
dc.description.abstractThe study was accomplished to optimize the application of stress treatment to prevent chilling injury (CI) in tomatoes. Four treatments were evaluated: control, heat shock applied for 24 (HS24) and 48 h (HS48), and cold shock applied for 24 h (CS24). The fruits were stored at 2 and 14C, and evaluated immediately after treatment and after 21 and 28 days of storage. An additional evaluation after 7 days of exposure at 20C following storage withdrawal was included to induce ripening and exteriorize the development of CI symptoms. Different biochemical and quality attributes were evaluated (color, titratable acidity, firmness, ethylene, CI index and heat shock protein [HSP] accumulation). Heat treatments were successful in preventing the decay of fruits under CI‐inducing conditions. The significantly better performance of HS48 in comparison to the other treatments gives evidence that the effectiveness relies on the adequate intensity of application; therefore, this intensity should be strictly controlled by a proper monitoring method. In this regard, small HSP accumulation was found suitable to reflect properly the physiological condition of fruits and therefore to potentially optimize and determine the adequate intensity of treatment application.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceJournal of Food Quality 38 (3) : 153-163. (June 2015)es_AR
dc.subjectTomatees_AR
dc.subjectTomatoeseng
dc.subjectProcesamiento de Alimentoses_AR
dc.subjectFood Processingeng
dc.subjectCalidades_AR
dc.subjectQualityeng
dc.subjectTratamiento Térmicoes_AR
dc.subjectHeat Treatmenteng
dc.subjectReacciones Bioquímicases_AR
dc.subjectBiochemical Reactionseng
dc.subjectSolanum Lycopersicumes_AR
dc.subject.otherLycopersicon Esculentumes_AR
dc.titleEvaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.)es_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentinaes_AR
dc.description.filFil: Sivakumar, Dharini. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; Sudáfricaes_AR
dc.description.filFil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Guidi, Silvina Mabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentinaes_AR
dc.subtypecientifico


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