The influence of postharvest fruit ripening in the composition of metabolites, transcripts and enzymes in tomato (Solanum lycopersicum L.) is poorly understood. The goal of this work was to study the changes in the metabolite ...

Storage at low temperature is a common practice to extend the market life of many vegetables. Among other horticultural crops, tomato fruit suffers chilling injury when it is storage under refrigerated conditions. Much ...

Abstract Background Tomato fruit ripening is controlled by ethylene and is characterized by a shift in color from green to red, a strong accumulation of lycopene, and a ...

α-L-Arabinofuranosidases (α-Af) are plant enzymes that have the capacity to release terminal arabinofuranosyl residues from a wide variety of pectic and hemicellulosic polymers, as well as different glycoconjugates. Our ...

Light is one of the most important factors modulating processes and sequences in plants life, like fruit ripening and the concentrations of water and lipid soluble antioxidants. The aim of this work was to evaluate the ...

Glutamate (Glu) is a taste enhancer that contributes to the characteristic flavour of foods. In fruit of tomato (Solanum lycopersicum L.), the Glu content increases dramatically during the ripening process, becoming the ...

Sstochastic mall Heat Shock Proteins (sHSPs) are chaperones related to abiotic stress response and development that have been characterized in different organisms. In plants, evolutionary relationships, differential gene ...

To extend fruit market life, tomatoes are harvested before red ripe and kept at temperatures below optimum (20°C). In this work, Micro-Tom tomatoes stored at 20°C (normal ripening) were compared with those stored at 15°C ...