Response of fresh-cut kiwifruits and tomatoes to cold storage.

摘要

Both tomato and kiwifruit are climacteric fruits and are usable as cut-fresh products but they are very different as it regards ethylene production and chilling tolerance. The production ethylene is generally higher in tomato than in kiwifruits. A specific goal of the experiment as to elucidate the possible interaction between cutting damage and low storage injuries on tissue deterioration over time at both chilling temperature (4 degrees C) and no-chilling temperature. (15 degrees C) in the two species. The experiments were conducted using closed or holed containers. Closed containers were used to allow ethylene and CO₂ accumulation in the internal atmosphere over time. Electrolyte leakage was affected by cutting operation to produce tomato slices but not for kiwifruit slices upon storage at 4 degrees C. When temperature was 15 degrees C in both the species an increase in electrolyte leakage was observed at the end of storage. Cutting stimulates ethylene production in tissue derived from slices of kiwifruit and tomato that in turns lead to an increase in the hormone concentration inside the containers. Ethylene accumulation and membrane leakage are two independently consequences of cutting and the hormone accumulation do not exacerbate loss of membrane integrity. Moreover, low storage temperature (4 degrees C) reduces loss of membrane integrity of fresh-cut tomato and enhances quality of fresh-cut kiwifruit compared to storage at no chilling temperature.