Tomato is one of the most important

Tomato is one of the most important food plants in the world,and its demand is continuously increasing being necessary to extend the commercial period and diminish the post harvest losses.When tomato is stored at low temperatures, it suffers chilling injury causing economic and effort loss (Kader, 1986). Many studies havebeen carried in order to understand the mechanism by which this physiological disorder is generated, but many aspects need to be clarified yet. Otherwise, it is clear that the chilling injury depends upon many factors including cultivar, preharvest conditions and chilling temperature-time combination. Tomato cv. “Micro-Tom”is a dwarf tomato widely used as a laboratory model that combines the benefits of studying a specie with economic importance with the short life cycle and small size suitable for a biological model bringing basic and applied sciences together. In addition, tomato is the model of choice to study fleshy fruit, whose knowledge can be extended to other fruits. In this study, tomato cv. “Micro-Tom”fruit showed chilling post harvest tolerance after 4 weeks at 4◦C when comparing with another variety (cv. “Minitomato”) (Table 1).Tomato cv. “Micro-Tom” fruit has also shown to activate its oxidative system after post harvest chilling (4 weeks at 4◦C) and was able to reach the red stage despite alterations in pigments con-tent (Malacrida et al., 2006) and protein level (Ré et al., 2012). On the other hand, tomato cv. “Micro-Tom” fruit has shown to be sen-sible to post harvest chilling when minor temperatures (2.5–0◦C)were employed (Luengwilai et al., 2012; Tao et al., 2014). In summary, tomato cv. “Micro-Tom” fruit is able to complete the ripening process after refrigerated storage conditions that other varieties do not resist and to respond to the stress imposed by these conditions.These facts led us to propose tomato cv. “Micro-Tom” as a chilling tolerant cultivar useful to understand the biological mechanisms involved in the fruit response to chilling storage. In addition, while numerous studies in post harvest employ tomato varieties grown under changing environmental conditions tomato cv. “Micro-Tom”fruit can be obtained in high quantities under controlled conditions in a greenhouse.
Nowadays biological processes are studied by applying high through put technologies (genomics, transcriptions, proteomics,metabolism, and beyond) that require rapid methods to take and process the samples. These techniques are usually destructive procedures making impossible to monitor ripening changes on a single fruit. As a result, data from many fruit need to be combined creating much biological variation (Hertog et al., 2004). For tomato fruit, this issue is often tackled harvesting fruits at a time point foreach ripening stage after an thesis, green mature or breaker stage.When tomato cv. “Micro-Tom” fruits were harvested applying these criteria, they were visually inspected externally and internally (e.g.size, shape, pigmentation, seed development, and development of the locular jelly), and they showed great heterogeneity. Also,since color is an indicator of tomato ripeness, several rating scales and color charts have been developed for classifying the stage of tomato ripeness. The most used of this scales is the USDA color color classification that considers six ripening stages defined upon percentages of color distribution and intensity (mature green, breaker,turning, pink, light red and red). Tomato cv. “Micro-Tom” fruit color changes uniformly while ripening and single colors can be observed in the same fruit, though four maturity stages (mature green, yellow, orange and red) were considered for harvesting fruits by visual appreciation. Clustering analyses and principal component analyses (Figs. 2 and 3) performed on color parameters clearly identified groups of fruits similar to each other, but different from fruits in other groups and shows that this method is useful for distinguishing the different ripening stages during tomato cv. “Micro-Tom”fruit ripening. The human perception of color has previously been reported to have a positive correlation with the color readings during ripening (Arias et al., 2000) and the results reported here support ripening stage determination by visual appreciation. Fur-thermore, the dispersion of the number of days from an thesis to mature green fruit (Fig. 4) and between the different ripening stages(Fig. 5) indicates that the definition of tomato cv. “Micro-Tom” fruit maturation stages based on period lengths is unreliable.
Among the physiological and biochemical changes that occur while ripening, the chloroplast to chromoplast transition is the most obvious and eye-catching because it implies change in fruit color due to the massive chlorophyll degradation and accumulation of large amounts of carotenoids within the plastids (Egea et al.,2010). When tomato cvs. “Micro-Tom” and “Minitomato” mature green fruits were removed from four weeks storage at 4◦C, they remained green indicating that the changes in the structure, morphology and composition of the plastids stopped at 4◦C. Tomato cv. “Micro-Tom” fruit was able to resume the ripening program while tomato cv. “Minitomato” fruit failed (Fig. 1). This transition is complex and highly regulated, and it was affected by harvest and chilling as it was observed in the length of time between the different ripening stages (Fig. 5). Rch and Roff failed to attain full red color showing that also the color development was affected. The chilling storage of the green mature fruit caused a discoloration in the fruit that seemed to be the same effect observed by in the fruit ripened off the vine. Changes in the color development in tomato resulting from chilling have been reported by other authors (Biswaset al., 2012; Rugkong et al., 2011). Besides the color, only smell was altered by chilling (Table 4) when compared with non chilled fruits.

ผลลัพธ์ (ไทย) 1:

มะเขือเทศเป็นพืชอาหารสำคัญที่สุดในโลกอย่างใดอย่างหนึ่ง และอย่างต่อเนื่องเพิ่มอุปสงค์มีความจำเป็นต้องขยายระยะเวลาการค้า และลดการสูญเสียการเก็บเกี่ยวลง เมื่อมะเขือเทศถูกเก็บไว้ที่อุณหภูมิต่ำ suffers บาดเจ็บรำคาญที่ทำให้เศรษฐกิจและสูญเสียความพยายาม (Kader, 1986) มีการดำเนินการศึกษาหลายความเข้าใจกลไกที่สร้างขึ้นนี้โรคสรีรวิทยา แต่หลายต้องขึ้ยัง อื่น เป็นที่ชัดเจนว่า บาดเจ็บหนาวขึ้นอยู่กับหลายปัจจัยรวมถึง cultivar เงื่อนไข preharvest และหนาวอุณหภูมิขณะผสม มะเขือเทศพันธุ์ "ไมโครทอม" เป็นมะเขือเทศแคระที่ใช้เป็นแบบปฏิบัติที่รวมประโยชน์ของการศึกษาชนิดที่มีความสำคัญทางเศรษฐกิจที่มีวงจรชีวิตสั้นและเล็กที่เหมาะสำหรับแบบชีวภาพนำวิทยาศาสตร์พื้นฐาน และประยุกต์ นอกจากนี้ มะเขือเทศเป็นรูปแบบที่เลือกศึกษา fleshy ผลไม้ ความรู้สามารถขยายให้ผลไม้อื่น ๆ ในการศึกษานี้ พันธุ์มะเขือเทศผลไม้ "ไมโครทอม" แสดงให้เห็นว่าค่าเผื่อหนาวลงเก็บเกี่ยวหลังจาก 4 สัปดาห์ที่ 4◦C เมื่อเปรียบเทียบกับสิ่งอื่น (พันธุ์ "Minitomato") (ตารางที่ 1) พันธุ์มะเขือเทศผลไม้ "ไมโคร-ต้ม" ยังได้แสดงการเรียกใช้งานของระบบ oxidative หลังการเก็บเกี่ยวลงหนาว (4 สัปดาห์ที่ 4◦C) และได้ถึงขั้นแดงแม้ มีการเปลี่ยนแปลงทางสีคอนเต็นท์ (Malacrida และ al., 2006) และระดับโปรตีน (Ré et al., 2012) บนมืออื่น ๆ พันธุ์มะเขือเทศผลไม้ "ไมโครทอม" ได้แสดงให้ เซ็น-sible ลงหนาวเมื่ออุณหภูมิรอง (2.5 – 0◦C) ได้ทำงานเก็บเกี่ยว (Luengwilai et al., 2012 เต่าร้อยเอ็ด al., 2014) ในสรุป พันธุ์มะเขือเทศผลไม้ "ไมโครทอม" จะสามารถ ให้เสร็จสมบูรณ์กระบวนการ ripening หลังสภาพการจัดเก็บควบคุมอุณหภูมิที่ไม่มีการต้านทานพันธุ์อื่น ๆ และ เพื่อตอบสนองต่อความเครียดที่กำหนด โดยเงื่อนไขเหล่านี้ ข้อเท็จจริงนำเสนอพันธุ์มะเขือเทศ "ไมโครทอม" เป็น cultivar ทนกับชื่นประโยชน์เข้าใจกลไกทางชีวภาพที่เกี่ยวข้องในการตอบสนองต่อผลไม้ถือเก็บเรา นอกจากนี้ ขณะศึกษามากมายในการเก็บเกี่ยวลงใช้พันธุ์มะเขือเทศที่ปลูกภายใต้การเปลี่ยนแปลง สภาพแวดล้อมพันธุ์มะเขือเทศผลไม้ "ไมโครทอม" ได้ในปริมาณสูงภายใต้สภาพควบคุมในเรือนกระจก Nowadays biological processes are studied by applying high through put technologies (genomics, transcriptions, proteomics,metabolism, and beyond) that require rapid methods to take and process the samples. These techniques are usually destructive procedures making impossible to monitor ripening changes on a single fruit. As a result, data from many fruit need to be combined creating much biological variation (Hertog et al., 2004). For tomato fruit, this issue is often tackled harvesting fruits at a time point foreach ripening stage after an thesis, green mature or breaker stage.When tomato cv. “Micro-Tom” fruits were harvested applying these criteria, they were visually inspected externally and internally (e.g.size, shape, pigmentation, seed development, and development of the locular jelly), and they showed great heterogeneity. Also,since color is an indicator of tomato ripeness, several rating scales and color charts have been developed for classifying the stage of tomato ripeness. The most used of this scales is the USDA color color classification that considers six ripening stages defined upon percentages of color distribution and intensity (mature green, breaker,turning, pink, light red and red). Tomato cv. “Micro-Tom” fruit color changes uniformly while ripening and single colors can be observed in the same fruit, though four maturity stages (mature green, yellow, orange and red) were considered for harvesting fruits by visual appreciation. Clustering analyses and principal component analyses (Figs. 2 and 3) performed on color parameters clearly identified groups of fruits similar to each other, but different from fruits in other groups and shows that this method is useful for distinguishing the different ripening stages during tomato cv. “Micro-Tom”fruit ripening. The human perception of color has previously been reported to have a positive correlation with the color readings during ripening (Arias et al., 2000) and the results reported here support ripening stage determination by visual appreciation. Fur-thermore, the dispersion of the number of days from an thesis to mature green fruit (Fig. 4) and between the different ripening stages(Fig. 5) indicates that the definition of tomato cv. “Micro-Tom” fruit maturation stages based on period lengths is unreliable. Among the physiological and biochemical changes that occur while ripening, the chloroplast to chromoplast transition is the most obvious and eye-catching because it implies change in fruit color due to the massive chlorophyll degradation and accumulation of large amounts of carotenoids within the plastids (Egea et al.,2010). When tomato cvs. “Micro-Tom” and “Minitomato” mature green fruits were removed from four weeks storage at 4◦C, they remained green indicating that the changes in the structure, morphology and composition of the plastids stopped at 4◦C. Tomato cv. “Micro-Tom” fruit was able to resume the ripening program while tomato cv. “Minitomato” fruit failed (Fig. 1). This transition is complex and highly regulated, and it was affected by harvest and chilling as it was observed in the length of time between the different ripening stages (Fig. 5). Rch and Roff failed to attain full red color showing that also the color development was affected. The chilling storage of the green mature fruit caused a discoloration in the fruit that seemed to be the same effect observed by in the fruit ripened off the vine. Changes in the color development in tomato resulting from chilling have been reported by other authors (Biswaset al., 2012; Rugkong et al., 2011). Besides the color, only smell was altered by chilling (Table 4) when compared with non chilled fruits.