Influencia de la temperatura sobre procesos fisiológicos en postcosecha de tomate (Lycopersicon esculentum Mill.)
DOI:
https://doi.org/10.59741/agraria.v1i3.298Keywords:
fruit quality, ethylene, ACC, PGAbstract
Temperature influence on physiological processes on tomato postharvest (Lycopersicon esculentum Mill.) With the goal of generating alternatives which may prolong the commercial attractiveness of tomato fruit, different temperatures were evaluated on the postharvest physiology of tomato fruits (Lycopersicon esculentum Mill) cv. Floradade during the spring-summer 2001 period. The harvested fruits were stored at room temperature (control), 7 and 9 °C. The evaluations were conducted start ing from six days after being under these conditions. The studied variables were: weight, firmness, soluble solids, starch, ethylene, 1-aminocilopropane-1-carboxilic-acid (ACC), poligalacturonase (PG) and days on shelf. Fruits under 7 °C showed higher weight and firmness. Control samples presented higher content of °Brix, and lower concentration of starch. Ethylene, ACC and PG levels were less in similar levels in fruits at temperature of 7 and 9 °C. The shelf life of these fruits was substantially extended when compared with those from control. It is conclude that temperatures of 7 and 9 °C reduce ethylene, ACC, and PG. These conditions extended for several days the shelf life of tomato fruits cv. Floradade.
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