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Understanding and improving the shelf life of tomatoes

Code: 9781838792855
K. Wang and A. K. Handa, Purdue University, USA; and A. K. Mattoo, USDA-ARS, USA

Chapter synopsis: 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.

DOI: 10.19103/AS.2016.0007.14
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

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