Physiological Response of Mature Green Tomatoes to Treatment with Ethylene at High Temperature

• Main Authors: Francisco E. Loayza, Michael T. Masarirambi, Jeffrey K. Brecht, Steven A. Sargent, Charles A. Sims
• Format: Article
• Language: English
• Published: American Society for Horticultural Science (ASHS) 2020-10-01
• Series: HortTechnology
• Subjects: acc oxidase; color; ethylene synthesis; heat stress; ripening; solanum lycopersicum
• Online Access: https://journals.ashs.org/horttech/view/journals/horttech/30/6/article-p773.xml

This study investigated the effect of ethylene treatment at high temperatures of 30 to 40 °C for up to 72 hours on subsequent ripening-associated processes in mature green ‘Sunny’ and ‘Agriset 761’ tomatoes (Solanum lycopersicum). Compared with ethylene-treated fruit at 20 °C, ethylene exposure at 30 or 35 °C stimulated ripening in terms of ethylene biosynthesis and color development, but the ethylene effect was only apparent after transfer to air at 20 °C. There were no negative effects on ripe tomato quality related to ethylene exposure at 30 or 35 °C. However, ethylene production of tomatoes was permanently impaired by ethylene exposure at 40 °C for 48 or 72 hours even after transferring fruit to air at 20 °C; these fruit exhibited slow softening and color development. Our results suggest that tomatoes perceive ethylene at 30 to 35 °C despite impairment of ripening at those temperatures, with the accelerated ripening response becoming apparent only after transferring the tomatoes to air at lower temperature.