Effect of Hot Water, Immersion Time, and Length of Storage on Chilling Injury of Tomato Fruit

Abstract

ABSTRACT Mature green tomatoes (Lycopersicon esculentum Mill. cv. Vibelco) were immersed in 38°, 42°, 46°, 50° and 54°C water for 30, 60 and 90 min. prior to storage at 2°C for 2, 4 and 6 weeks. Control fruit were immersed in 20°C water. Hot-water-treated fruit showed lower visible chilling injury, faster chlorophyll degradation and lycopene synthesis, less TA (titratable acidity) content, lower CO2 and ethylene production, and less electrolyte leakage than control fruit. Among hot-water-treated fruit, the least visible chilling injury and lowest CO2 production were detected in fruit that were treated at 46°C, while the least chlorophyll content and ethylene production, and lowest electrolyte leakage were measured in fruit treated at 54°C and 42°C, respectively, for each of the treatment times. Increased immersion time resulted in lower visible chilling injury and ethylene production, whereas increased CO2 production and electrolyte leakage resulted from longer periods at high temperature. Chilling injury...