Background: Fresh-cut vegetables are subjected to multiple stressing agents: i) slicing that induce cellular decompartmentalization; ii) low refrigeration temperature responsible of chilling injury in the most sensitive products (e.g. tomatoes); iii) storage time which leads the tissue until senescence. In tomato slices, one of the most important issue is membrane that is responsible of several disorders related to the alteration of physiological processes, including ethylene biosynthesis. Results: Electrolyte leakage and thiobarbituric acid reactive substances content of sliced tomatoes increased over time at both storage temperatures (4 and 15°C) compared to intact fruit for the commercial variety (cultivar) Jama used as reference. However, in the tomato Italian landrace Canestrino, electrolyte leakage in sliced fruits increased after 120 h of storage compared to intact tomatoes, whilst thiobarbituric acid reactive substances content rapidly increased over time at both storage temperatures. In the packages, higher values of ethylene content and carbon dioxide concentrations were detected in sliced tomatoes compared to intact fruits for both genotypes. In the most sensitive genotype for slicing (Jama), phospholipase C activities increased in tomato slices after 24 h of storage, while phospholipase D reached higher value only at 168 h after processing at 4°C of storage. Conclusions: The results evidence that the main damage in slices of full ripe tomatoes is more related to cutting, instead of chilling injury due storage temperatures with differences related to the genotype. Slicing enhanced membrane catabolism, ethylene production and enzyme activities of phospholipases with a significant effect of the genotype.

Effect of slicing and storage temperatures on biochemical aspects of membrane integrity in two different genotypes of tomato / A. Natalini, V. Martinez‐Diaz, A. Ferrante, A. Pardossi. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - (2021 Aug 17). [Epub ahead of print] [10.1002/jsfa.11479]

Effect of slicing and storage temperatures on biochemical aspects of membrane integrity in two different genotypes of tomato

A. Ferrante
Writing – Review & Editing
;
A. Pardossi
Supervision
2021-08-17

Abstract

Background: Fresh-cut vegetables are subjected to multiple stressing agents: i) slicing that induce cellular decompartmentalization; ii) low refrigeration temperature responsible of chilling injury in the most sensitive products (e.g. tomatoes); iii) storage time which leads the tissue until senescence. In tomato slices, one of the most important issue is membrane that is responsible of several disorders related to the alteration of physiological processes, including ethylene biosynthesis. Results: Electrolyte leakage and thiobarbituric acid reactive substances content of sliced tomatoes increased over time at both storage temperatures (4 and 15°C) compared to intact fruit for the commercial variety (cultivar) Jama used as reference. However, in the tomato Italian landrace Canestrino, electrolyte leakage in sliced fruits increased after 120 h of storage compared to intact tomatoes, whilst thiobarbituric acid reactive substances content rapidly increased over time at both storage temperatures. In the packages, higher values of ethylene content and carbon dioxide concentrations were detected in sliced tomatoes compared to intact fruits for both genotypes. In the most sensitive genotype for slicing (Jama), phospholipase C activities increased in tomato slices after 24 h of storage, while phospholipase D reached higher value only at 168 h after processing at 4°C of storage. Conclusions: The results evidence that the main damage in slices of full ripe tomatoes is more related to cutting, instead of chilling injury due storage temperatures with differences related to the genotype. Slicing enhanced membrane catabolism, ethylene production and enzyme activities of phospholipases with a significant effect of the genotype.
electrolyte leakage; membrane lipid peroxidation; ethylene; carbon dioxide; phospholipases; fresh-cut tomato
Settore AGR/04 - Orticoltura e Floricoltura
17-ago-2021
Article (author)
File in questo prodotto:
File Dimensione Formato  
17185966.pdf

embargo fino al 17/08/2022

Tipologia: Post-print, accepted manuscript ecc. (versione accettata dall'editore)
Dimensione 439.86 kB
Formato Adobe PDF
439.86 kB Adobe PDF Visualizza/Apri
jsfa.11479.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 640.04 kB
Formato Adobe PDF
640.04 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/863180
Citazioni
  • ???jsp.display-item.citation.pmc??? 0
  • Scopus 1
  • ???jsp.display-item.citation.isi??? 1
social impact