Abstract
Color is the most important marker of the quality and ripeness of tomato fruits. To study the effect of cold shock treatment (CST; 0 °C, 3 h) and heat shock treatment (HST; 50 °C, 2 min) on the color development of mature green tomatoes and the roles of antioxidant enzymes, we measured color, the levels of malondialdehyde (MDA), ascorbic acid, and antioxidant enzymes at 20 and 10 °C storage conditions. HST retarded the ripening of mature green tomatoes, delayed color development, reduced MDA content, and increased superoxide dismutase (SOD) and peroxidase (POD) activities in tomatoes stored at 20 or 10 °C, as well as increased catalase (CAT) activity in tomatoes stored at 10 °C. In comparison with controls, CST accelerated the development of senescence in mature green tomatoes stored at 20 or 10 °C, which reflects faster color development and higher MDA content, resulting from the low activities of SOD and POD. These results suggested that, with regard to the antioxidant enzymes SOD and POD, CST had a different effect on color development compared with that of HST in mature green tomatoes stored at 20 or 10 °C. Furthermore, these results implied that SOD and POD played significant roles in the antioxidant system in CST- and HST-treated mature green tomatoes stored at 20 or 10 °C, and CAT was the crucial antioxidant enzyme to resist cold storage in HST-treated mature green tomatoes stored at 10 °C.
This is a preview of subscription content, log in via an institution to check access.
References
Arias, R., Lee, T. C., Specca, D., & Janes, H. (2010). Quality comparison of hydroponic tomatoes (Lycopersicon esculentum) ripened on and off vine. Journal of Food Science, 65(3), 545–548. https://doi.org/10.1111/j.1365-2621.2000.tb16045.x.
Barry, G. H., & Van Wyk, A. A. (2006). Low-temperature cold shock may induce rind colour development of ‘nules clementine’ mandarin (Citrus reticulata, blanco) fruit. Postharvest Biology & Technology, 40(1), 82–88. https://doi.org/10.1016/j.postharvbio.2005.12.003.
Bowler, C., Montagu, M. V., & Inze, D. (2003). Superoxide dismutase and stress tolerance. Annual Review of Plant Biology, 43(1), 83–116. https://doi.org/10.1146/annurev.pp.43.060192.000503.
Cheng, T. S., Floros, J. D., Shewfelt, R. L., & Chang, C. J. (1988). The effect of high-temperature stress on ripening of tomatoes (Lycopersicon esculentum). Journal of Plant Physiology, 132(4), 459–464. https://doi.org/10.1016/S0176-1617(88)80063-4.
Hodges, D. M., Delong, J. M., Forney, C. F., & Prange, R. K. (1999). Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds. Planta, 207(4), 604–611. https://doi.org/10.1007/s004250050524.
Inaba, M., & Philip, G. C. (1986). Cold-shock treatment of mature green tomatoes to delay color development and increase shelf-life during room temperature storage. Proceedings of the Florida State Horticultural Society, 99, 143–145.
Iwata, T. (1984). Cold shock effect on harvested vegetable and fruits. Journal of Institute of Cold Chain, 10(4), 107–112. https://doi.org/10.5891/jafps1981.10.107.
Malacrida, C., Valle, E. M., & Boggio, S. B. (2006). Postharvest chilling induces oxidative stress response in the dwarf tomato cultivar micro-tom.Physiologia Planta, 127(1), 10–18. https://doi.org/10.1111/j.1399-3054.2005.00636.x.
Penner, E. M., & Inman, W. R. (1962). Extraction and determination of iron as the bathophenanthroline complex in high-purity niobium, tantalum, molybdenum and tungsten metals. Talanta, 9(12), 1027–1036. https://doi.org/10.1016/0039-9140(62)80225-2.
Rabinowitch, H. D., Sklan, D., & Budowski, P. (1982). Photo-oxidative damage in the ripening tomato fruit: protective role of superoxide dismutase. Physiologia Plantarum, 54(3), 369–374. https://doi.org/10.1111/j.1399-3054.1982.tb00273.x.
Sacks, E. J., & Francis, D. M. (2001). Genetic and environmental variation for tomato flesh color in a population of modern breeding lines. Journal of the American Society for Horticulturalence, 126(2), 221–226.
Sala, J. M. (1998). Involvement of oxidative stress in chilling injury in cold-stored mandarin fruits. Postharvest Biology & Technology, 13(3), 255–261. https://doi.org/10.1016/S0925-5214(98)00011-8.
Sala, J. M., & Lafuente, M. T. (1999). Catalase in the heat-induced chilling tolerance of cold-stored hybrid fortune mandarin fruits. Journal of Agricultural & Food Chemistry, 47(6), 2410–2414. https://doi.org/10.1021/jf980805e.
Sala, J. M., & Lafuente, M. T. (2000). Catalase enzyme activity is related to tolerance of mandarin fruits to chilling. Postharvest Biology & Technology, 20(1), 81–89. https://doi.org/10.1016/S0925-5214(00)00115-0.
Soto-Zamora, G., Yahia, E. M., Brecht, J. K., & Gardea, A. (2005). Effects of postharvest hot air treatments on the quality and antioxidant levels in tomato fruit. LWT - Food Science and Technology, 38(6), 657–663. https://doi.org/10.1016/j.lwt.2004.08.005.
Sozzi, G. O., Cascone, O., & Fraschina, A. A. (1996). Effect of a high-temperature stress on endo-β-mannanase and α- and β-galactosidase activities during tomato fruit ripening. Postharvest Biology & Technology, 9(1), 49–63. https://doi.org/10.1016/0925-5214(96)00014-2.
Wang, C. Y. (1995). Effect of temperature preconditioning on catalase, peroxidase, and superoxide dismutase in chilled zucchini squash. Postharvest Biology & Technology, 5(1–2), 67–76. https://doi.org/10.1016/0925-5214(94)00020-S.
Xiong, X., Rao, J., Dai, S., & Fang, Q. (2006). Effect of cold shock treatment on the quality and anti--oxidative enzyme activities of nectarine fruits during storage. Acta Botanica Boreali-Occidentalia Sinica, 26(3), 473–477.
Yahia, E. M., & Ortegazaleta, D. (2000). Mortality of eggs and third instar larvae of Anastrepha ludens and a. obliqua with insecticidal controlled atmospheres at high temperatures. Postharvest Biology & Technology, 20(3), 295–302. https://doi.org/10.17660/ActaHortic.2000.509.92.
Zhang, J., Huang, W., Pan, Q., & Liu, Y. (2005). Improvement of chilling tolerance and accumulation of heat shock proteins in grape berries ( vitis vinifera, cv. jingxiu) by heat pretreatment. Postharvest Biology & Technology, 38(1), 80–90. https://doi.org/10.1016/j.postharvbio.2005.05.008.
Zhang, Z., Nakano, K., & Maezawa, S. (2009). Comparison of the antioxidant enzymes of broccoli after cold or heat shock treatment at different storage temperatures. Postharvest Biology & Technology, 54(2), 101–105. https://doi.org/10.1016/j.postharvbio.2009.05.006.
Zhang, Z., Nakano, K., & Maezawa, S. (2010). Cold shock treatment for longer duration may accelerate color development related to changes in the antioxidant system of mature green tomatoes. Journal of the Japanese Society of Agricultural Technology Management, 17, 85–91.
Funding
This work was supported financially by the National Science Foundation of China (No. 31401663).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Zhang, Y., Ji, H., Yu, J. et al. Effect of Cold and Heat Shock Treatment on the Color Development of Mature Green Tomatoes and the Roles of Their Antioxidant Enzymes. Food Bioprocess Technol 11, 705–709 (2018). https://doi.org/10.1007/s11947-017-2053-6
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-017-2053-6