Influence of heat shocks on the kinetics of chilling-induced ion leakage from tomato pericarp discs

  title={Influence of heat shocks on the kinetics of chilling-induced ion leakage from tomato pericarp discs},
  author={M. Saltveit},
  journal={Postharvest Biology and Technology},
  • M. Saltveit
  • Published 2005
  • Chemistry
  • Postharvest Biology and Technology
The kinetics of ion leakage from chilled tomato pericarp discs was altered by heat-shock treatments that reduced chillinginduced increases in ion leakage. Pericarp discs (5 mm × 12 mm diameter; 0.52 ± 0.04 g) were excised from mature-green tomato fruit (Lycopersicon esculentumMill. ‘Castelmart’) and held at 12.5 ◦ C for 18 h before treatment. After a lag of 4 days, the rate of ion leakage into an isotonic 0.2 M mannitol solution increased with increasing duration of chilling at 2.5 ◦ C… Expand

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