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Title: ETHYLENE INHIBITS THE DEVELOPMENT OF CHILLING INJURY SYMPTOMS IN FRESH-CUT TOMATO SLICES DURING COLD STORAGE

Author
item HONG, JI - SEOUL NAT'L UNIV., KOREA
item Gross, Kenneth

Submitted to: Journal of the American Society for Horticultural Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/10/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary: While there is a great demand for fresh-cut tomato fruit slices by fast food restaurants, food service institutions, and cafeterias, many technical problems exist in maintaining quality and microbiological safety during storage. In addition, tomatoes are a chilling-sensitive commodity. Thus, storage of ripe tomato slices at the recommended temperature of below 5 degrees centigrade (about 40 degrees Fahrenheit), results in formation of translucent, water-soaked areas and an increase in susceptibility to fungal growth on slices. We have studied the effect of ethylene, a gaseous plant hormone involved in natural fruit ripening, on the development of chilling injury in tomato slices during cold storage. Surprisingly, our results indicate that slices should be stored in plastic packages that will allow for an accumulation of ethylene produced by the slices, because this will minimize the development of chilling injury symptoms.

Technical Abstract: Experiments were conducted to determine if ethylene influences chilling injury in fresh-cut tomato slices. Ethylene in containers without ventilation increased during storage at 5C, while little accumulation occurred in containers with perforations (lid pierced to form 0.7mm holes). Chilling injury was greatest in slices in containers with six perforations, ,compared to slices in containers with one perforation, and was over 12-fol greater than that of slices in un-perforated control containers. Visible fungal growth on slices was positively correlated with the degree of chilling injury. An experiment was also performed to investigate the effectiveness of including an ethylene absorbent pad in containers on subsequent ethylene accumulation and chilling injury. While ethylene in no-pad controls increased continually during storage at 5 C under modified atmospheres, no increase was observed in containers containing absorbent pads. Ethylene absorbent pads resulted in a higher percent of chilling injury and visible fungal growth compared with no-pad controls. In studies to inhibit ethylene production using 1-aminoethoxyvinylglycine (AVG) during storage of slices, the concentration of ethylene in control containers (no AVG) remained at elevated levels throughout storage compared to containers with slices treated with AVG. Chilling injury in slices treated with AVG was 5-fold greater than that of controls. All slices treated with AVG had visible fungal growth, while percent of slices showing visible fungal growth with no AVG controls was 54 percent.