Hyperbaric pressure combined with refrigeration vs conventional refrigeration: Ripening and senescence processes of tomatoes

Detalhes bibliográficos
Autor(a) principal: Inestroza-Lizardo, Carlos
Data de Publicação: 2021
Outros Autores: da Silva, Josiane Pereira, Pinzetta Junior, José Sidnaldo [UNESP], Mattiuz, Ben-Hur [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.scienta.2021.110463
http://hdl.handle.net/11449/233330
Resumo: This study aimed to evaluate whether the hyperbaric pressure combined with refrigeration (200, 400, 600, and 800 kPa at 13 ± 1°C) for 4 or 8 d, promotes any improvement compared to conventional refrigeration (13 ± 1°C to 100 kPa), in the regulation of the ripening and senescence processes of tomatoes. Fruit stored for 8 d under hyperbaric pressure of 600 and 800 kPa showed reduced respiratory rate during storage, delayed climacteric peak, lower weight loss (74 %), and greater firmness (25 %) compared to the tomatoes stored under conventional refrigeration. Moreover, storage at 800 kPa led to an increase in the CAT and a decrease in POD enzymatic activities. Our findings show that the hyperbaric pressure at 600 and 800 kPa combined with refrigeration was more efficient than conventional refrigeration, delaying the ripening process, and increasing the tomatoes shelf life.
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spelling Hyperbaric pressure combined with refrigeration vs conventional refrigeration: Ripening and senescence processes of tomatoesAntioxidant enzymesCommercial parametersEthyleneLycopenePhysiological metabolismRespiratory rateThis study aimed to evaluate whether the hyperbaric pressure combined with refrigeration (200, 400, 600, and 800 kPa at 13 ± 1°C) for 4 or 8 d, promotes any improvement compared to conventional refrigeration (13 ± 1°C to 100 kPa), in the regulation of the ripening and senescence processes of tomatoes. Fruit stored for 8 d under hyperbaric pressure of 600 and 800 kPa showed reduced respiratory rate during storage, delayed climacteric peak, lower weight loss (74 %), and greater firmness (25 %) compared to the tomatoes stored under conventional refrigeration. Moreover, storage at 800 kPa led to an increase in the CAT and a decrease in POD enzymatic activities. Our findings show that the hyperbaric pressure at 600 and 800 kPa combined with refrigeration was more efficient than conventional refrigeration, delaying the ripening process, and increasing the tomatoes shelf life.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Facultad de Ciencias Tecnológicas Universidad Nacional de Agricultura, Carretera a Dulce Nombre de Culmí, km 215, Barrio El EspinoFederal Rural University of Amazonia (UFRA) Department of AgronomyUNESP - São Paulo State University Institute of BiosciencesUNESP - São Paulo State University Institute of BiosciencesFAPESP: 2015 / 07152-6Universidad Nacional de AgriculturaFederal Rural University of Amazonia (UFRA)Universidade Estadual Paulista (UNESP)Inestroza-Lizardo, Carlosda Silva, Josiane PereiraPinzetta Junior, José Sidnaldo [UNESP]Mattiuz, Ben-Hur [UNESP]2022-05-01T07:58:45Z2022-05-01T07:58:45Z2021-11-17info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.scienta.2021.110463Scientia Horticulturae, v. 289.0304-4238http://hdl.handle.net/11449/23333010.1016/j.scienta.2021.1104632-s2.0-85111589423Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengScientia Horticulturaeinfo:eu-repo/semantics/openAccess2024-06-07T15:32:11Zoai:repositorio.unesp.br:11449/233330Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-06-07T15:32:11Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Hyperbaric pressure combined with refrigeration vs conventional refrigeration: Ripening and senescence processes of tomatoes
title Hyperbaric pressure combined with refrigeration vs conventional refrigeration: Ripening and senescence processes of tomatoes
spellingShingle Hyperbaric pressure combined with refrigeration vs conventional refrigeration: Ripening and senescence processes of tomatoes
Inestroza-Lizardo, Carlos
Antioxidant enzymes
Commercial parameters
Ethylene
Lycopene
Physiological metabolism
Respiratory rate
title_short Hyperbaric pressure combined with refrigeration vs conventional refrigeration: Ripening and senescence processes of tomatoes
title_full Hyperbaric pressure combined with refrigeration vs conventional refrigeration: Ripening and senescence processes of tomatoes
title_fullStr Hyperbaric pressure combined with refrigeration vs conventional refrigeration: Ripening and senescence processes of tomatoes
title_full_unstemmed Hyperbaric pressure combined with refrigeration vs conventional refrigeration: Ripening and senescence processes of tomatoes
title_sort Hyperbaric pressure combined with refrigeration vs conventional refrigeration: Ripening and senescence processes of tomatoes
author Inestroza-Lizardo, Carlos
author_facet Inestroza-Lizardo, Carlos
da Silva, Josiane Pereira
Pinzetta Junior, José Sidnaldo [UNESP]
Mattiuz, Ben-Hur [UNESP]
author_role author
author2 da Silva, Josiane Pereira
Pinzetta Junior, José Sidnaldo [UNESP]
Mattiuz, Ben-Hur [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidad Nacional de Agricultura
Federal Rural University of Amazonia (UFRA)
Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Inestroza-Lizardo, Carlos
da Silva, Josiane Pereira
Pinzetta Junior, José Sidnaldo [UNESP]
Mattiuz, Ben-Hur [UNESP]
dc.subject.por.fl_str_mv Antioxidant enzymes
Commercial parameters
Ethylene
Lycopene
Physiological metabolism
Respiratory rate
topic Antioxidant enzymes
Commercial parameters
Ethylene
Lycopene
Physiological metabolism
Respiratory rate
description This study aimed to evaluate whether the hyperbaric pressure combined with refrigeration (200, 400, 600, and 800 kPa at 13 ± 1°C) for 4 or 8 d, promotes any improvement compared to conventional refrigeration (13 ± 1°C to 100 kPa), in the regulation of the ripening and senescence processes of tomatoes. Fruit stored for 8 d under hyperbaric pressure of 600 and 800 kPa showed reduced respiratory rate during storage, delayed climacteric peak, lower weight loss (74 %), and greater firmness (25 %) compared to the tomatoes stored under conventional refrigeration. Moreover, storage at 800 kPa led to an increase in the CAT and a decrease in POD enzymatic activities. Our findings show that the hyperbaric pressure at 600 and 800 kPa combined with refrigeration was more efficient than conventional refrigeration, delaying the ripening process, and increasing the tomatoes shelf life.
publishDate 2021
dc.date.none.fl_str_mv 2021-11-17
2022-05-01T07:58:45Z
2022-05-01T07:58:45Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.scienta.2021.110463
Scientia Horticulturae, v. 289.
0304-4238
http://hdl.handle.net/11449/233330
10.1016/j.scienta.2021.110463
2-s2.0-85111589423
url http://dx.doi.org/10.1016/j.scienta.2021.110463
http://hdl.handle.net/11449/233330
identifier_str_mv Scientia Horticulturae, v. 289.
0304-4238
10.1016/j.scienta.2021.110463
2-s2.0-85111589423
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Scientia Horticulturae
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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