A short hot water rinsing and brushing reduces chilling injury and enhances resistance against Botrytis cinerea in fresh harvested tomato

Advances in Horticultural Science

Volumn 16, Issue 1, 2002, Pages 3-6

  Fallik, E ^a   Ilic, Z ^a   Alkalai Tuvia, Sharon ^a   Copel, Azica ^a   Polevaya, Yulia ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

Botrytis cinerea; Chilling injury; Lycopersicon escutentum; Storage and marketing; Tomato

Indexed keywords

HOT WATER;

FRUIT STORAGE; INOCULATION; PLANT CHILLING INJURY; POSTHARVEST DECAY; PREVENTION; SIMULATION; TEMPERATURE; TOMATO; WATER IMMERSION;

BOTRYTIS CINEREA;

EID: 0036065107     PISSN: 03946169     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. Postharvest heat treatment of fresh fruits and vegetables for decay control
2. Salad crops
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5. Effect of postharvest heat treatment of tomatoes on fruit ripening and decay caused by Botrytis cinerea
6. Postharvest heat treatments: Introduction and workshop summary
7. The short term storage of tomato fruit
8. Why does heat shock increase salt resistance in cotton plants
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10. The involvement of peroxidase in resistance of Botrytis cinerea in heat treated fruit
11. Ripening characteristics of tomatoes stored at 12°C and 2°C following a prestorage heat treatment
12. Prestorage heat treatments influence free sterols and flavor volatiles of tomatoes stored at chilling temperature
13. Temperature of water heat treatments influences tomato fruit quality following low-temperature storage
14. Heat shock and protection against metal toxicity in wheat leaves
15. A hot water treatment induces resistance to Penicillium digitatum and promotes the accumulation of heat shock and pathogenesis-related proteins in grapefruit flavedo
16. Induction of resistance to Penicillium digitatum and chilling injury in 'Star Rubi' grapefruit by a short hot water rinse and brushing
17. Host-pathogen interaction modulated by heat treatment
18. Heat shock induces resistance to Cladosporium cucumerinum and enhances peroxidase activity in cucumbers