| dc.contributor | | en-US |
| dc.creator | Henríquez, C. | |
| dc.creator | González, R. | |
| dc.creator | Krarup, C. | |
| dc.date | 2005-08-31 | |
| dc.date.accessioned | 2020-10-29T14:43:07Z | |
| dc.date.available | 2020-10-29T14:43:07Z | |
| dc.identifier | https://rcia.uc.cl/index.php/ijanr/article/view/1303 | |
| dc.identifier | 10.7764/rcia.v32i2.1303 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/156318 | |
| dc.description | During two seasons fruit of tomato (Lycopersiconesculentum Mill.) cv. Dominique (R593), harvested in early autumn at maturity stage turning, weresubjected to different heat treatments before storage at 2 ºC to evaluate progression of chilling injuryand pigmentation. In the first season heat treatments in air (24 h at 38 ºC, 6 h at 42 ºC h) or in water (2min at 48 ºC, 2 min at 50 ºC and 15 min at 40 ºC) were compared with a control kept at 20 ºC beforestorage. After 14 days at 2 ºC and after additional 3 days at 20 ºC, results showed significant differencesin fruit pitting but other symptoms were unaffected and, overall, the best treatment (6 h at 42 ºC) hadonly a marginal effect on inhibition of chilling injury. In the second season, heat treatments in air (6, 12,24, 48 or 96 h at 42 ºC) were compared with a control kept at 20 ºC after different periods at 2 ºC.Degradation of chlorophyll either during or after the heat treatments was unaffected while lycopenesynthesis in relation to the control was arrested in all cases. Again, the overall effect of the heat treatmentson progression of chilling injury at 2 ºC was only marginal. Durante dos temporadas de estudios, frutos detomate (Lycopersicon esculentum Mill.) cv.Dominique (R593), cosechados a inicios de otoñoen estado de madurez pintón, fueron sometidos adiferentes tratamientos térmicos antes de sualmacenamiento a 2 ºC para evaluar la progresióndel daño por enfriamiento y de la pigmentación.En la primera temporada se compararontratamientos térmicos en aire (24 h a 38 ºC, 6 h a42 ºC h) o en agua caliente (2 min a 48 ºC, 2 mina 50 ºC y 15 min a 40 ºC), con un control mantenidoa 20 ºC antes del almacenamiento. Después de 14días a 2 ºC y después de 3 días adicionales a 20ºC, los resultados demostraron efectos significativosen el punteado de los frutos pero no en otrossíntomas y, en general, el mejor tratamiento térmico(6 h a 42 ºC) sólo demostró un efecto marginal eninhibición del DPE. En la segunda temporada,tratamientos térmicos en aire caliente (6, 12, 24,48 ó 96 h a 42 ºC) fueron comparados con uncontrol mantenido a 20 ºC antes delalmacenamiento. Después de diferentes periodosa 2 ºC, la degradación de clorofila no se vio afectadamientras que la síntesis de licopeno en relación altestigo disminuyó en todos los tratamientos.Nuevamente, el efecto general de los tratamientostérmicos en la progresión del DPE a 2 ºC fue sólomarginal. | en-US |
| dc.format | | |
| dc.language | eng | |
| dc.publisher | Pontificia Universidad Católica de Chile | en-US |
| dc.relation | https://rcia.uc.cl/index.php/ijanr/article/view/1303/1026 | |
| dc.source | International Journal of Agriculture and Natural Resources; Vol 32, No 2 (2005); 92-100 | en-US |
| dc.source | International Journal of Agriculture and Natural Resources; Vol 32, No 2 (2005); 92-100 | es-ES |
| dc.source | 2452-5731 | |
| dc.source | 2452-5731 | |
| dc.subject | | en-US |
| dc.subject | Chlorophyll, lycopene, pitting, quality, symptoms, Calidad, clorofila, licopeno, punteado, síntomas. | en-US |
| dc.title | Heat treatments and progression of chilling injury and pigmentation of tomatoes during postharvest. | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | | en-US |
| dc.type | | es-ES |
