TY - JOUR
T1 - Effect of high temperature on quality of processing-tomatoes of various genotypes ripened off the vine
AU - Yakir, D.
AU - Sadovski, A.
AU - Rabinowitch, H. D.
AU - Rudich, J.
PY - 1984/9
Y1 - 1984/9
N2 - High-temperature effects on the quality of several genotypes of processing-tomatoes were studied. The quality parameters included colour, carotenoid concentration, acidity, pH and content of total soluble solids. Fruits exposed to either 27.5 or 30°C during ripening showed a significant decrease in carotenoid concentration and colour score as compared with fruits kept at 25°C. Soluble solid content did not change and acidity increased with high temperatures. Among the individual carotenoids, although lycopene concentration decreased, a more pronounced decrease occurred in the concentration of its precursors, phytoene and phytofluene. Different tomato lines responded differently to high-temperature exposure. UCX100 15-2-2 was found to be generally insensitive. However, a crimson, high pigment (og, hp) line, which is characterized by high levels of carotenoids, was found to be sensitive. Under high temperature, UCX100 15-2-2 exhibited higher fruit quality than either the og, hp line or the cultivar UC82-C in all parameters examined.
AB - High-temperature effects on the quality of several genotypes of processing-tomatoes were studied. The quality parameters included colour, carotenoid concentration, acidity, pH and content of total soluble solids. Fruits exposed to either 27.5 or 30°C during ripening showed a significant decrease in carotenoid concentration and colour score as compared with fruits kept at 25°C. Soluble solid content did not change and acidity increased with high temperatures. Among the individual carotenoids, although lycopene concentration decreased, a more pronounced decrease occurred in the concentration of its precursors, phytoene and phytofluene. Different tomato lines responded differently to high-temperature exposure. UCX100 15-2-2 was found to be generally insensitive. However, a crimson, high pigment (og, hp) line, which is characterized by high levels of carotenoids, was found to be sensitive. Under high temperature, UCX100 15-2-2 exhibited higher fruit quality than either the og, hp line or the cultivar UC82-C in all parameters examined.
KW - carotenoids
KW - high temperature
KW - quality
KW - tomato
UR - http://www.scopus.com/inward/record.url?scp=0007319229&partnerID=8YFLogxK
U2 - 10.1016/0304-4238(84)90028-1
DO - 10.1016/0304-4238(84)90028-1
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AN - SCOPUS:0007319229
SN - 0304-4238
VL - 23
SP - 323
EP - 330
JO - Scientia Horticulturae
JF - Scientia Horticulturae
IS - 4
ER -