Use of Natural Lipids to Accelerate Ripening and Enhance Storage Life of Tomato Fruit with and without Ethephon

A natural lipid, lysophosphatidylethanolamine (LPE), was used as a tomato fruit ripening agent. The effect of this compound on hastening the ripening and on the defoliation of the `Heinz 7155' processing tomato and the Glamour fresh-market tomato (Lycopersicon esculentum Mill.) was compared to the effect of ethephon. Vines were sprayed to runoff in the field with a hand sprayer and fruits were harvested 2 weeks or 20 days later in a single harvest operation. LPE (100 mg liter-1) accelerated ripening of both processing and fresh-market tomatoes without defoliation. LPE-treated tomatoes had a better shelf life than the control or ethephon-treated fruit, whether they were harvested at the breaker, pink, or red stage of maturity. The combination of LPE and ethephon (100 mg liter-1) enhanced tomato ripening without damaging the foliage, suggesting that LPE can mitigate the undesirable effects of ethephon on foliage and the fruit. The LPE-related lipid phosphatidyldimethylethanol-amine dipalmitoyl (PDED) also was able to enhance some aspects of keeping quality of tomato fruits, but was not able to enhance fruit ripening. Phosphatidylethanolamine was not as effective as LPE or PDED. It appears that the active molecule of this natural lipid is the lyso form. Our results provide evidence that LPE can enhance tomato fruit ripening and postharvest storage life of vine-ripe fruits and fruits picked at early ripeness stages.

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Effects of Nordox 75 WG on the Health Quality of Tomatoes

Science Progress and Research ◽

10.52152/spr/2021.123 ◽

2021 ◽

Vol 1 (3) ◽

pp. 113-120

Author(s):

Mohammed-Kamil Abukari Piegu ◽

Fuseini Juuna Yakubu ◽

TheophilusYao Kudese ◽

Paul Amponsah Fokuoh

Keyword(s):

Fruit Ripening ◽

Chemical Treatment ◽

Tomato Fruit ◽

Natural Process ◽

Detailed Understanding ◽

Health Implications ◽

Tomato Fruit Ripening ◽

Health Quality

Tomato fruit ripening is a purely natural process but it can also be influenced by several artificial means such as using Nordox 75 WG. In recent times, artificial tomato ripening has been an issue because of its health implications. To get a detailed understanding of the hazards, tomatoes treated with the chemical and those that did not undergo any chemical treatment were harvested and analyzed. On analysis, different compounds were found to be associated with tomatoes treated with Nordox 75 WG. The main objective of the paper was to identify the components of the chemical. Untreated Nordox 75 WG tomatoes recorded a 0g/L Cu2+ and K recorded the highest value of 0.23 mg/g. Tomatoes treated with Nordox 75 WG recorded 0.76 g/L Cu2+ and Ca2+with a least value of 0.003 mg/g.

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Changes in Photosynthetic Capacity and Photosynthetic Protein Pattern during Tomato Fruit Ripening

PLANT PHYSIOLOGY ◽

10.1104/pp.84.3.911 ◽

1987 ◽

Vol 84 (3) ◽

pp. 911-917 ◽

Cited By ~ 59

Author(s):

Birgit Piechulla ◽

Richard E. Glick ◽

Hubert Bahl ◽

Anastasios Melis ◽

Wilhelm Gruissem

Keyword(s):

Fruit Ripening ◽

Photosynthetic Capacity ◽

Protein Pattern ◽

Tomato Fruit ◽

Tomato Fruit Ripening

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Bio-speckle activity applied to the assessment of tomato fruit ripening

Biosystems Engineering ◽

10.1016/j.biosystemseng.2009.02.001 ◽

2009 ◽

Vol 103 (1) ◽

pp. 116-119 ◽

Cited By ~ 22

Author(s):

G.G. Romero ◽

C.C. Martinez ◽

E.E. Alanís ◽

G.A. Salazar ◽

V.G. Broglia ◽

...

Keyword(s):

Fruit Ripening ◽

Tomato Fruit ◽

Tomato Fruit Ripening

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Infection Strategies Deployed by Botrytis cinerea, Fusarium acuminatum, and Rhizopus stolonifer as a Function of Tomato Fruit Ripening Stage

Frontiers in Plant Science ◽

10.3389/fpls.2019.00223 ◽

2019 ◽

Vol 10 ◽

Cited By ~ 15

Author(s):

Stefan Petrasch ◽

Christian J. Silva ◽

Saskia D. Mesquida-Pesci ◽

Karina Gallegos ◽

Casper van den Abeele ◽

...

Keyword(s):

Botrytis Cinerea ◽

Fruit Ripening ◽

Tomato Fruit ◽

Rhizopus Stolonifer ◽

Ripening Stage ◽

Fusarium Acuminatum ◽

Tomato Fruit Ripening

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Ethylene Receptors, CTRs and EIN2 Target Protein Identification and Quantification Through Parallel Reaction Monitoring During Tomato Fruit Ripening

Frontiers in Plant Science ◽

10.3389/fpls.2018.01626 ◽

2018 ◽

Vol 9 ◽

Cited By ~ 13

Author(s):

Clara I. Mata ◽

Bertrand Fabre ◽

Harriet T. Parsons ◽

Maarten L. A. T. M. Hertog ◽

Geert Van Raemdonck ◽

...

Keyword(s):

Fruit Ripening ◽

Protein Identification ◽

Tomato Fruit ◽

Target Protein ◽

Reaction Monitoring ◽

Parallel Reaction ◽

Ethylene Receptors ◽

Parallel Reaction Monitoring ◽

Tomato Fruit Ripening ◽

Identification And Quantification

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Potato Virus X-induced LeHB-1 Silencing Delays Tomato Fruit Ripening

Journal of the American Society for Horticultural Science ◽

10.21273/jashs04497-18 ◽

2018 ◽

Vol 143 (6) ◽

pp. 454-461 ◽

Cited By ~ 1

Author(s):

Xiaohong Wang ◽

Bishun Ye ◽

Xiangpeng Kang ◽

Ting Zhou ◽

Tongfei Lai

Keyword(s):

Potato Virus ◽

Fruit Ripening ◽

Ph Value ◽

Tomato Fruit ◽

Potato Virus X ◽

Anthocyanin Content ◽

Genetic Trait ◽

Tomato Fruit Ripening ◽

Homeobox Protein ◽

Complex Genetic Trait

Tomato (Solanum lycopersicum) fruit ripening is a complex genetic trait correlating with notable fruit phenotypic, physiologic, and biochemical changes. Transcription factors (TFs) play crucial roles during this process. LeHB-1, an HD-zip homeobox protein, is a ripening-related TF and acts as an important regulator of fruit ripening. However, the detailed biochemical and molecular basis of LeHB-1 on tomato fruit ripening is unclear. In the current study, the biologic functions of LeHB-1 were determined by a potato virus X (PVX)-mediated gene-silencing approach. The results indicate that PVX-induced LeHB-1 silencing in tomato could decrease pigment accumulation and delay fruit ripening. Compared with controls, nonripening flesh retains a greater pH value and a lesser anthocyanin content. By evaluating expression levels of genes related to tomato fruit ripening, we inferred that LeHB-1 located at the downstream of LeMADS-RIN-mediated regulatory network. In addition, LeHB-1 silencing mainly disturbed phytoene desaturation and isomerization, and led to a decrease in trans-lycopene accumulation, but did not influence flavonoid biosynthesis directly in tomato fruit. The findings provide a theoretical foundation for illustrating the biologic functions of LeHB-1 in tomato fruit ripening and quality.

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400. Factors influencing the keeping quality of ghee

Journal of Dairy Research ◽

10.1017/s0022029900005525 ◽

1949 ◽

Vol 16 (3) ◽

pp. 356-362 ◽

Cited By ~ 1

Author(s):

D. P. Persai ◽

C. R. Barnicoat

Keyword(s):

Heat Treatment ◽

Bacterial Culture ◽

Storage Life ◽

Summer Temperature ◽

Final Temperature ◽

Marked Influence ◽

Factors Influencing ◽

Keeping Quality ◽

Main Factors

Of the four main factors commonly regarded as influencing keeping properties of ghee, viz. moisture content, acidity, heat treatment and type of bacterial culture used in souring, the heat treatment was found to be the most important.In general, the higher the final temperature (110° C. and higher) attained during evaporation, the better were the keeping properties of the product, providing that the butter had been heated in contact with curd, boiled as rapidly as possible, and given a minimum amount of stirring.The improved keeping properties conferred on ghee heated to 110–150° C. were promoted by antioxidants (apparently phospholipids) extracted from the curd during cooking.Initial acidity and moisture contents had no effect on storage life of ghee at 38° C., and the practice of grading ghee according to its acidity would appear to be of questionable value. Souring of milk to give 2·5–3·0% lactic acid and the accompanying desirable flavour did not detract from the keeping quality of the ghee made from it.The type of bacterial culture used for souring had only slight influence on keeping quality of ghee, but a marked influence on flavour.Storage life of ghee at 38° C. (‘Indian summer temperature’) could be predicted with fair accuracy from its rate of oxidation at 100° C. in a ‘Swift oxidation tester’.

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