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Effect of slicing and storage temperatures on biochemical aspects of membrane integrity in two different genotypes of tomato.
J Sci Food Agric. 2021 Nov; 101(14):6134-6142.JS

Abstract

BACKGROUND

Fresh-cut vegetables are subjected to multiple stressing agents including: (i) slicing, which induces cellular decompartmentalization; (ii) low refrigeration temperatures, responsible for chilling injury in the most sensitive products (e.g. tomatoes), and (iii) storage time because tissue senescence and aging can occur and reduce the shelf-life. In tomato slices, one of the most important issues is the membrane, which is responsible for several disorders related to the alteration of physiological processes, including ethylene biosynthesis.

RESULTS

Electrolyte leakage and the content of thiobarbituric acid reactive substances in sliced tomatoes increased over time at two storage temperatures (4 °C and 15 °C) compared with intact fruit for the commercial variety (cultivar) Jama used as reference. However, in the tomato Italian landrace Canestrino, electrolyte leakage in sliced fruits increased after 120 h of storage compared to intact tomatoes, while the thiobarbituric acid reactive substance content increased rapidly over time at both storage temperatures. In the packages, higher ethylene content and carbon dioxide concentrations were detected in sliced tomatoes compared with intact fruits for both genotypes. In the most sensitive genotype for slicing (Jama), phospholipase C activity increased in tomato slices after 24 h of storage, but phospholipase D reached a higher value only at 168 h after processing at 4 °C of storage.

CONCLUSIONS

The results evidence that the main damage in slices of full ripe tomatoes is more related to cutting, rather than chilling injury due to storage temperatures, with differences related to the genotype. Slicing enhanced membrane catabolism, ethylene production, and enzyme activity of phospholipases with a significant genotype effect. © 2021 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Natalini A
Department of Crop Biology, University of Pisa, Pisa, Italy.
Martinez-Diaz V
Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Valencia, Spain.
Ferrante A
Department Agricultural and Environmental Sciences, University of Milan, Milano, Italy.
Pardossi A
Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy.

MeSH

Cell MembraneEthylenesFood HandlingFood StorageFruitGenotypeSolanum lycopersicumTemperature

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

34402534

Citation

Natalini, Alessandro, et al. "Effect of Slicing and Storage Temperatures On Biochemical Aspects of Membrane Integrity in Two Different Genotypes of Tomato." Journal of the Science of Food and Agriculture, vol. 101, no. 14, 2021, pp. 6134-6142.
Natalini A, Martinez-Diaz V, Ferrante A, et al. Effect of slicing and storage temperatures on biochemical aspects of membrane integrity in two different genotypes of tomato. J Sci Food Agric. 2021;101(14):6134-6142.
Natalini, A., Martinez-Diaz, V., Ferrante, A., & Pardossi, A. (2021). Effect of slicing and storage temperatures on biochemical aspects of membrane integrity in two different genotypes of tomato. Journal of the Science of Food and Agriculture, 101(14), 6134-6142. https://doi.org/10.1002/jsfa.11479
Natalini A, et al. Effect of Slicing and Storage Temperatures On Biochemical Aspects of Membrane Integrity in Two Different Genotypes of Tomato. J Sci Food Agric. 2021;101(14):6134-6142. PubMed PMID: 34402534.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of slicing and storage temperatures on biochemical aspects of membrane integrity in two different genotypes of tomato. AU - Natalini,Alessandro, AU - Martinez-Diaz,Vanesa, AU - Ferrante,Antonio, AU - Pardossi,Alberto, Y1 - 2021/09/01/ PY - 2021/07/29/revised PY - 2021/03/26/received PY - 2021/08/17/accepted PY - 2021/8/18/pubmed PY - 2021/10/21/medline PY - 2021/8/17/entrez KW - carbon dioxide KW - electrolyte leakage KW - ethylene KW - fresh-cut tomato KW - membrane lipid peroxidation KW - phospholipases SP - 6134 EP - 6142 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 101 IS - 14 N2 - BACKGROUND: Fresh-cut vegetables are subjected to multiple stressing agents including: (i) slicing, which induces cellular decompartmentalization; (ii) low refrigeration temperatures, responsible for chilling injury in the most sensitive products (e.g. tomatoes), and (iii) storage time because tissue senescence and aging can occur and reduce the shelf-life. In tomato slices, one of the most important issues is the membrane, which is responsible for several disorders related to the alteration of physiological processes, including ethylene biosynthesis. RESULTS: Electrolyte leakage and the content of thiobarbituric acid reactive substances in sliced tomatoes increased over time at two storage temperatures (4 °C and 15 °C) compared with intact fruit for the commercial variety (cultivar) Jama used as reference. However, in the tomato Italian landrace Canestrino, electrolyte leakage in sliced fruits increased after 120 h of storage compared to intact tomatoes, while the thiobarbituric acid reactive substance content increased rapidly over time at both storage temperatures. In the packages, higher ethylene content and carbon dioxide concentrations were detected in sliced tomatoes compared with intact fruits for both genotypes. In the most sensitive genotype for slicing (Jama), phospholipase C activity increased in tomato slices after 24 h of storage, but phospholipase D reached a higher value only at 168 h after processing at 4 °C of storage. CONCLUSIONS: The results evidence that the main damage in slices of full ripe tomatoes is more related to cutting, rather than chilling injury due to storage temperatures, with differences related to the genotype. Slicing enhanced membrane catabolism, ethylene production, and enzyme activity of phospholipases with a significant genotype effect. © 2021 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/34402534/Effect_of_slicing_and_storage_temperatures_on_biochemical_aspects_of_membrane_integrity_in_two_different_genotypes_of_tomato_ DB - PRIME DP - Unbound Medicine ER -