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Postharvest changes in texture profiles and pectin metabolism in salt-stressed tomato
http://hdl.handle.net/10458/0002000900
http://hdl.handle.net/10458/00020009003926c4a1-fbc9-4925-92e7-ab804f449e02
| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2025-02-05 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | Postharvest changes in texture profiles and pectin metabolism in salt-stressed tomato | |||||||||||||
| 言語 | en | |||||||||||||
| 言語 | ||||||||||||||
| 言語 | eng | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| キーワード | Compression firmness | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| キーワード | Fruit texture | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| キーワード | Pectin | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| キーワード | Pectin methylesterase | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| キーワード | Polygalacturonase | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| キーワード | Salt stress | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| キーワード | Storage | |||||||||||||
| 資源タイプ | ||||||||||||||
| 資源タイプ | journal article | |||||||||||||
| アクセス権 | ||||||||||||||
| 著者 |
圖師, 一文
× 圖師, 一文× Hojima, Momo
× Higashijima, Mai
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| 抄録 | ||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||
| 内容記述 | In tomato cultivation, applying salt stress has been found to enhance organoleptic qualities. The texture of the tomato fruit is a crucial factor in determining quality and shelf life. However, postharvest changes in fruit texture of tomato grown under salt stress have not been studied. The study aimed to explore these changes and their relationship with pectin content and the activity of pectin-metabolizing enzymes. Salt stress was induced through addition of 100 mM NaCl to the nutrient solution, and ripe fruits were stored at 5 °C for 14 days. The loss of fruit weight after storage was consistent in both control and salt-stressed fruits, salt stress reduced the loss of fruit firmness by 36 % compared to control fruit. Salt-stressed fruits exhibited minor postharvest changes in several texture profiles compared to control fruits. Moreover, the mitigation of postharvest texture softening in salt-stressed fruits varied across different fruit tissues. Salt stress 40 % to 100 % increased the pectin content, which remained high during storage. Additionally, pectin-metabolizing enzymes like pectin methylesterase (PME) and polygalacturonase (PG) activities were 140 % and 80 % increased by salt stress, respectively; however, PG activity decreased during storage in salt-stressed fruits. The adhesiveness of the pericarp tissue was correlated with water-soluble pectin, PME, and PG. Therefore, we conclude that salt stress may mitigate postharvest texture softening, and the higher pectin content and pectin-metabolizing enzymes may contribute to this reduction in texture softening during storage in salt-stressed fruits. These findings suggest that salt stress could be a viable method for enhancing the texture and shelf life of tomatoes. | |||||||||||||
| 言語 | en | |||||||||||||
| 内容記述 | ||||||||||||||
| 内容記述タイプ | Other | |||||||||||||
| 内容記述 | Citeation: Kazufumi Zushi, Momo Hojima, Mai Higashijima, Postharvest changes in texture profiles and pectin metabolism in salt-stressed tomato, Scientia Horticulturae, Volume 336, 2024, 113381, ISSN 0304-4238, https://doi.org/10.1016/j.scienta.2024.113381. (https://www.sciencedirect.com/science/article/pii/S0304423824005387) Abstract: In tomato cultivation, applying salt stress has been found to enhance organoleptic qualities. The texture of the tomato fruit is a crucial factor in determining quality and shelf life. However, postharvest changes in fruit texture of tomato grown under salt stress have not been studied. The study aimed to explore these changes and their relationship with pectin content and the activity of pectin-metabolizing enzymes. Salt stress was induced through addition of 100 mM NaCl to the nutrient solution, and ripe fruits were stored at 5 °C for 14 days. The loss of fruit weight after storage was consistent in both control and salt-stressed fruits, salt stress reduced the loss of fruit firmness by 36 % compared to control fruit. Salt-stressed fruits exhibited minor postharvest changes in several texture profiles compared to control fruits. Moreover, the mitigation of postharvest texture softening in salt-stressed fruits varied across different fruit tissues. Salt stress 40 % to 100 % increased the pectin content, which remained high during storage. Additionally, pectin-metabolizing enzymes like pectin methylesterase (PME) and polygalacturonase (PG) activities were 140 % and 80 % increased by salt stress, respectively; however, PG activity decreased during storage in salt-stressed fruits. The adhesiveness of the pericarp tissue was correlated with water-soluble pectin, PME, and PG. Therefore, we conclude that salt stress may mitigate postharvest texture softening, and the higher pectin content and pectin-metabolizing enzymes may contribute to this reduction in texture softening during storage in salt-stressed fruits. These findings suggest that salt stress could be a viable method for enhancing the texture and shelf life of tomatoes. Keywords: Compression firmness; Fruit texture; Pectin; Pectin methylesterase; Polygalacturonase; Salt stress; Storage |
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| 言語 | en | |||||||||||||
| 書誌情報 |
en : Scientia Horticulturae 巻 336, p. 113381, 発行日 2024 |
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| 出版者 | ||||||||||||||
| 出版者 | Elsevier | |||||||||||||
| 言語 | en | |||||||||||||
| ISSN | ||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||
| 収録物識別子 | 0304-4238 | |||||||||||||
| ISSN | ||||||||||||||
| 収録物識別子タイプ | EISSN | |||||||||||||
| 収録物識別子 | 1879-1018 | |||||||||||||
| DOI | ||||||||||||||
| 関連タイプ | isVersionOf | |||||||||||||
| 識別子タイプ | DOI | |||||||||||||
| 関連識別子 | https://doi.org/10.1016/j.scienta.2024.113381 | |||||||||||||
| 権利 | ||||||||||||||
| 言語 | en | |||||||||||||
| 権利情報 | © 2024 Elsevier B.V. All rights are reserved | |||||||||||||
| 著者版フラグ | ||||||||||||||
| 出版タイプ | VoR | |||||||||||||
