Horticultural Sciences Department, University of Florida, Gainesville, FL, USA.
Family, Youth and Community Sciences Department, University of Florida, Gainesville, FL, USA.
J Sci Food Agric. 2021 Jan 15;101(1):54-64. doi: 10.1002/jsfa.10821. Epub 2020 Oct 1.
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.
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.
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.
减少采后冷害（CI）对番茄的负面影响对于保证其品质和减少损失至关重要。CI 是一种与果实中活性氧（ROS）生成有关的采后失调。因此，抗氧化剂的积累可以对抗 ROS，缓解 CI 症状。在这种情况下，已经证实短暂的热水（HW）浸泡可以促进抗氧化剂的合成。
HW 处理（52°C 5 分钟）显著降低了冷害相关的腐烂，从转色期（BT）的 66.7%降至 17.2%，成熟绿期（MG）的‘BHN-602’番茄从 55.8%降至 9.8%，在 5°C下贮藏 2 周；BT 番茄从 26.7%降至 6.7%，在 5°C下贮藏 1 周。此外，HW 处理显著增加了 BT 番茄在 5°C下贮藏 2 周的番茄红素含量 17%，在 12.5°C下贮藏 1 周的抗坏血酸含量增加 11%、脂溶性酚类物质增加 18%、总酚类物质增加 6.5%。尽管抗氧化剂增加，但 HW 处理并没有提高 BT 番茄的感官香气特征、颜色和抗氧化能力。有趣的是，HW 处理使 MG 番茄在 5°C下贮藏 2 周或在 12.5°C下贮藏 1 周的成熟时间缩短了 3 天。
HW 处理 MG 或 BT‘BHN-602’番茄可以缓解某些 CI 症状的发展，特别是腐烂，这可能是通过增加清除 ROS 的抗氧化剂来实现的。 © 2020 化学工业协会。
