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High Temperature Inhibition of Carotenogenesis in Detached Tomato (Lycopersicon esculentum L.) Fruit
Dissertation Abstract:
Detached mature green tomato fruits were stored at 25°C, 35°C, and 40°C to simulate the range of temperature to which tomatoes could possibly be subjected during non-refrigerated shipment from Mindanao to Manila markets. The objectives were to explain why tomato does not ripen properly at higher temperature (i.e., the tomatoes fail to synthesize lycopene) such that the fruit becomes yellow-orange in color, and to find out if treatment with Ethrel will induce lycopene synthesis at high temperature.
Tomatoes dipped in Ethrel (4,000 ppm Ethepon) turned red within five days of storage at 25°C, correspondingly reaching a peak of 21.104 n1/g/h for ethylene production and high ethylene-forming enzyme (EFE) activity of 8.098 n1/g/h. Also, 1 aminocylopropane, 1 cartoxylic acid (ACC) and 1 malonylamino-clopropane, carboxylic acid (MACC) production continuously increased during the 10- day storage.
Tomatoes stored at 35°C turned yellow in five days. Production of ethylene, ACC and MACC, and EFE activity were inhibited.
Tomatoes stored at 40°C remained green and when transferred to 25"C, softened and turned watery, perhaps because of electrolyte leakage. B-carotene synthesis was not inhibited by high temperature. In fact, Ethrel treatment enhanced its production. The synthesis of lycopene, on the other hand, was inhibited at 35°C and 40"C. Treatment with Ethrel (4,000 ppm Ethepon) overcame the inhibiting effect of storage at 35°C but not at 40°C.