Graduate School of Agriculture, Tokyo University of Agriculture, Tokyo 156-8502, Japan.
Faculty of Agriculture, Balkh University, Balkh 1701, Afghanistan.
Biomolecules. 2024 Aug 15;14(8):1012. doi: 10.3390/biom14081012.
Dropping during transportation is a critical issue for tomato fruits, as it triggers ethylene production and affects quality parameters, leading to lower quality and a reduced storage life. Thus, this study was conducted to assess the physiological alterations in tomato fruits subjected to dropping. This study involved tomatoes harvested at green and red stages, subjected to the following five dropping treatments: 0 cm, 10 cm, 30 cm, 50 cm, and 100 cm. The results revealed that dropping from 100 cm induced the highest ethylene production, particularly in green fruits, where production began within one hour and peaked within 48 h. Red fruits exhibited a dose-dependent response to mechanical stress, with a notable decrease in ethylene production starting from the second week post-dropping, suggesting a regulatory mechanism. CO production peaked at 350.1 µL g h in green fruits and 338.2 µL g h in red fruits one day after dropping from 100 cm. Dropping also significantly influenced fruit color, firmness, electrolyte leakage, and vitamin C content. Principal component analysis (PCA) revealed distinct changes in metabolite profiles, with methionine and ACC (1-aminocyclopropane-1-carboxylate), key ethylene precursors, increasing in response to dropping, particularly in red fruits. These findings underscore the critical role of mechanical stress in modulating fruit physiology, with implications for post-harvest handling practices aimed at enhancing fruit quality and shelf life.
在运输过程中掉落是番茄果实的一个关键问题，因为它会引发乙烯的产生，影响品质参数，导致品质下降和储存寿命缩短。因此，本研究旨在评估番茄果实掉落所引起的生理变化。本研究涉及到在绿熟期和完熟期收获的番茄，进行了以下五种掉落处理：0 cm、10 cm、30 cm、50 cm 和 100 cm。结果表明，从 100 cm 掉落会诱导最高的乙烯产生，特别是在绿熟期果实中，乙烯产生在 1 小时内开始，并在 48 小时内达到峰值。红熟期果实对机械胁迫表现出剂量依赖性反应，从掉落后的第二周开始，乙烯产生明显减少，表明存在一种调节机制。CO 产生在绿熟期果实中达到峰值，为 350.1 µL g h，在红熟期果实中达到 338.2 µL g h，均为从 100 cm 掉落一天后。掉落还显著影响了果实的颜色、硬度、电解质渗漏和维生素 C 含量。主成分分析（PCA）揭示了代谢物谱的明显变化，其中蛋氨酸和 ACC（1-氨基环丙烷-1-羧酸），即关键的乙烯前体，随着掉落而增加，特别是在红熟期果实中。这些发现强调了机械胁迫在调节果实生理方面的关键作用，对旨在提高果实品质和货架寿命的采后处理实践具有重要意义。
