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Understanding and improving the shelf life of tomatoes
About This Book
The shelf life of tomatoes is regulated via a myriad of physiological, biochemical and environmental processes. Tomato, a climacteric fruit, undergoes increases in respiration and ethylene production at the onset of ripening; once the ripening process is initiated it cannot be reversed. Ripening is associated with marked changes in gene expression, regulating the biosynthesis of a large number of catabolic enzymes, including cell wall hydrolases implicated in fruit softening. This chapter explores the advantages and disadvantages of cultivating ripening-impaired tomato mutants and genetically engineered genotypes characterized by inhibition of the ripening process. It shows how control of tomato diseases during both pre-harvest and post-harvest operations can avoid devastating losses, and considers the use of ethylene inhibitors, such as aminoethoxyvinylglycine (AVG), and 1-MCP, post-harvest management through modified atmosphere packaging, temperature and humidity control, and off-vine ripening of mature green tomato fruit during transit or the marketing chain.
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Table of contents
- 1 Introduction
- 2 Natural variability
- 3 Ripening mutants
- 4 Molecular determinants
- 5 Role of cell wall proteins
- 6 Role of epidermal waxes
- 7 Hormonal regulation
- 8 Controlling pathogen-based impairments
- 9 Pre-harvest strategies
- 10 Post-harvest chemical application
- 11 Post-harvest management
- 12 Conclusion and future trends
- 13 Where to look for further information
- 14 Acknowledgements
- 15 References