Conditioning of tomato fruit against sunscald

Tolerance to sunscald damage could be induced under controlled conditions in detached mature-green tomato fruit by gradual heating to 45.1°C, followed by a potentiation period of 10-22 h at 23-27°C. The protective effect decreased thereafter, and 34 h after the heat treatment the fruit was again fully susceptible. Exposure to light did not alter the results of the conditioning treatment. In the field, fruit exposed to the sun may undergo similar, though less drastic, daily temperature fluctuations and may thus acquire some natural resistance.