Crop Post-Harvest [Vol. 3 - Perishables] by D. Rees, et. al.

By D. Rees, et. al.

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The fruit softens and becomes ready to eat. The shelf life of the fruit is best defined as the time between two different stages of yellowing of the peel and is distinct from green-life. At the end of shelf life the processes of senescence dominate and the fruit becomes over-ripe. These definitions of green-life and shelf life are not used consistently through the literature as some authors include green-life with shelf life. ‘Green-life’ and ‘shelf life’ are descriptive terms used for convenience and do not have any underlying physiological meaning.

Decay can also be initiated in the packing line due to physical damage and contamination. Micro-organisms can enter tomato fruit through openings such as wounds, cracks, cuts, stems and stem scars. Tomatoes with defects that may provide entry to pathogens should be separated from good-quality fruit. Lower grades of tomato, which may have more abrasions and cuts and larger stem and blossom-end scars than higher grades, were found to develop higher incidence of decay and were also more likely to be infected when inoculated with the causal agent of bacterial soft rot, Erwinia carotovora (Bender et al.

A. (2006) Cell wall disassembly in ripening fruit. Functional Plant Biology, 33,103–119. B. & Dunsmuir, P. (1999) Modification of expansin protein abundance in tomato fruit alters softening and cell wall polymer metabolism during ripening. Plant Cell, 11, 2203–2216. D. & Petiard, V. ) as tools in selection and breeding. Journal of Agricultural and Food Chemistry, 47, 659–664. K. L. (1989) Gibberellic acid stimulated Ca+2 accumulation in barley endoplasmic reticulum. Planta, 178, 411–420. G. G. (1971) Characterization of additional volatile components of tomato.

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