Effect of Heated Water in Prevention of Chilling Injury in Tomatoes

Abstract

Mature green tomatoes (Lycopersicon esculentum Mill. cv. Vibelco) were immersed in 38, 42, 46, 50, and 54C for 90 min prior to storage at 2C for 2, 4, or 6 weeks in paper bags. After storage, they were kept at 20C. Fruits immersed in heated water showed lower ethylene production, rate of respiration, electrolyte leakage, and visible chilling injury than nontreated fruits. During storage and after removal at 20C, hot-water-treated fruits ripened faster than nontreated fruits The increase in water temperature from 38 to 46C resulted in declined ethylene production, rate of respiration, electrolyte leakage, and visible chilling injury, but, with further increase in water temperature (46 to 54C), they increased. Of all the pretreatments, the treatment at 42 or 46C were most effective in enhancing fruit color changes. Inhibition in ethylene production, rate of respiration, electrolyte leakage, and visible chilling injury was highest on fruits immersed at 42 and 46C.