Journal of Food Science · 1988 · 71 citations · 6 references
AgricultureHorticultural SciencesPlant SciencesCrop PhysiologyFruit SciencePostharvest PhysiologyFruit PhysiologyFruit PreservationFruit RipeningFruit StorageRipening PhysiologyTemperature ResponsesColor DevelopmentFruit Ripening ControlIrreversible InhibitionLight Effects On RipeningPostharvest Ripening DelayRipening-related Color ChangeStorage Effects On RipeningTemperature-driven Ripening Changes
ABSTRACT Mature green tomatoes were stored at 4°C, ≥ 90% RH, for up to 39 days and transferred to 21°C, ≥ 90% RH, for further ripening. After 15 days of chilling exposure, stimulation of C 2 H 2 production and increased susceptibility to decay were observed when the fruit was ripened at ambient temperatures. As chilling exposure increased, C 2 H 4 , production upon removal to 21°C returned to the level of the control. Irreversible inhibition of color development was observed in fruit exposed to 4°C for 34 days and an increase in CO 2 production was noted upon warming of tomatoes chilled for 39 days.
6