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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile

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Author(s):
Spricigo, Poliana Cristina [1, 2] ; Freitas, Thais Padua [1] ; Purgatto, Eduardo [3] ; Ferreira, Marcos David [4, 2] ; Correa, Daniel Souza [4, 2] ; Bai, Jinhe [5] ; Brecht, Jeffrey Karl [6]
Total Authors: 7
Affiliation:
[1] Univ Sao Paulo, Crop Prod Dept, Lab Postharvest Hort Prod, Piracicaba - Brazil
[2] Fed Univ Sao Carlos UFSCar, Biotechnol Grad Program PPG Biotec, Sao Carlos - Brazil
[3] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Food & Expt Nutr, Food Res Ctr, Sao Paulo - Brazil
[4] Embrapa Instrumentat, Sao Carlos - Brazil
[5] USDA, Hort Res Lab, Ft Pierce, FL - USA
[6] Univ Florida, Hort Sci Dept, Gainesville, FL - USA
Total Affiliations: 6
Document type: Journal article
Source: Postharvest Biology and Technology; v. 176, JUN 2021.
Web of Science Citations: 0
Abstract

Improper postharvest handling often impairs horticultural quality even when damage is visually imperceptible. In this study, tomato fruit were subjected to controlled compressive forces (196.13 N) and the effects of this mechanical damage were evaluated. The following parameters were assessed: production of CO2, ethylene (C2H4), color, enzymatic activity (LOX, HPL and ADH) and volatile compounds. Ethylene production increased in tomatoes subjected to compression. Damaged tomatoes were unable to develop the typical red color when compared to the control fruit and showed a transient increase in the activity of the enzymes LOX, HPL and ADH. The imperceptible damage applied to tomatoes modified the profile of volatile compounds produced by the fruit, reducing the emission of compounds perceived as fruity and sweet. (AU)