Effect of hot water treatment on ripening of tomato var. TA234 silenced with the TomLoxB gene

Autor:	Wendy Marisol Mazón-Abarca, Elizabeth León-García, José Alberto Ramírez De León, Javier De la Cruz Medina, Hugo Sergio García
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2022
Předmět:	hot water treatment postharvest physiology lipoxygenase activity electrolyte leakage tomloxb gene Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	CyTA - Journal of Food, Vol 20, Iss 1, Pp 13-24 (2022)
Druh dokumentu:	article
ISSN:	1947-6337 1947-6345 19476337
DOI:	10.1080/19476337.2021.2002418
Popis:	The objective of this study was to evaluate the application of hot water treatment to tomato fruits (Solanum lycopersicum cv. TA234) genetically modified with silencing of the TomloxB gene. Unmodified and genetically modified tomato fruits were immersed in water at 40°C for 10, 20 and 30 seconds. Subsequently, fruits were stored at 25°C for 18 days. Physiology was assessed and electrolyte leakage, lipoxygenase and polygalacturonase activities were monitored. Treatment applied to the genetically modified tomatoes at 40°C for 30 seconds, resulted in slower ripening, decreased metabolic activity and maintained the attributes in optimal conditions for longer time, increased the postharvest life of the genetically modified tomatoes until 18 days. Lipoxygenase and polygalacturonase activities were partially inhibited.
Databáze:	Directory of Open Access Journals
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