Effect of Elevated Temperature on Tomato Post-Harvest Properties

The fleshy fruit of tomato (<i>Solanum lycopersicum</i>) is a commodity used worldwide as a fresh or processed product. Like many crops, tomato plants and harvested fruits are susceptible to the onset of climate change. Temperature plays a key role in tomato fruit production and ripening...

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Autores principales:	Vera Thole, Philippe Vain, Cathie Martin
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	tomato post-harvest fruit quality shelf life fungal susceptibility <i>Botrytis cinerea</i> elevated temperature Botany QK1-989
Acceso en línea:	https://doaj.org/article/96878dd01dd849d89d80f74ca39e3da5
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spelling	oai:doaj.org-article:96878dd01dd849d89d80f74ca39e3da52021-11-25T18:45:46ZEffect of Elevated Temperature on Tomato Post-Harvest Properties10.3390/plants101123592223-7747https://doaj.org/article/96878dd01dd849d89d80f74ca39e3da52021-11-01T00:00:00Zhttps://www.mdpi.com/2223-7747/10/11/2359https://doaj.org/toc/2223-7747The fleshy fruit of tomato (<i>Solanum lycopersicum</i>) is a commodity used worldwide as a fresh or processed product. Like many crops, tomato plants and harvested fruits are susceptible to the onset of climate change. Temperature plays a key role in tomato fruit production and ripening, including softening, development of fruit colour, flavour and aroma. The combination of climate change and the drive to reduce carbon emission and energy consumption is likely to affect tomato post-harvest storage conditions. In this study, we investigated the effect of an elevated storage temperature on tomato shelf life and fungal susceptibility. A collection of 41 genotypes with low and high field performance at elevated temperature, including different growth, fruit and market types, was used to assess post-harvest performances. A temperature increase from 18–20 °C to 26 °C reduced average shelf life of fruit by 4 days ± 1 day and increased fungal susceptibility by 11% ± 5% across all genotypes. We identified tomato varieties that exhibit both favourable post-harvest fruit quality and high field performance at elevated temperature. This work contributes to efforts to enhance crop resilience by selecting for thermotolerance combined with traits suitable to maintain and improve fruit quality, shelf life and pathogen susceptibility under changing climate conditions.Vera TholePhilippe VainCathie MartinMDPI AGarticletomatopost-harvest fruit qualityshelf lifefungal susceptibility<i>Botrytis cinerea</i>elevated temperatureBotanyQK1-989ENPlants, Vol 10, Iss 2359, p 2359 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	tomato post-harvest fruit quality shelf life fungal susceptibility <i>Botrytis cinerea</i> elevated temperature Botany QK1-989
spellingShingle	tomato post-harvest fruit quality shelf life fungal susceptibility <i>Botrytis cinerea</i> elevated temperature Botany QK1-989 Vera Thole Philippe Vain Cathie Martin Effect of Elevated Temperature on Tomato Post-Harvest Properties
description	The fleshy fruit of tomato (<i>Solanum lycopersicum</i>) is a commodity used worldwide as a fresh or processed product. Like many crops, tomato plants and harvested fruits are susceptible to the onset of climate change. Temperature plays a key role in tomato fruit production and ripening, including softening, development of fruit colour, flavour and aroma. The combination of climate change and the drive to reduce carbon emission and energy consumption is likely to affect tomato post-harvest storage conditions. In this study, we investigated the effect of an elevated storage temperature on tomato shelf life and fungal susceptibility. A collection of 41 genotypes with low and high field performance at elevated temperature, including different growth, fruit and market types, was used to assess post-harvest performances. A temperature increase from 18–20 °C to 26 °C reduced average shelf life of fruit by 4 days ± 1 day and increased fungal susceptibility by 11% ± 5% across all genotypes. We identified tomato varieties that exhibit both favourable post-harvest fruit quality and high field performance at elevated temperature. This work contributes to efforts to enhance crop resilience by selecting for thermotolerance combined with traits suitable to maintain and improve fruit quality, shelf life and pathogen susceptibility under changing climate conditions.
format	article
author	Vera Thole Philippe Vain Cathie Martin
author_facet	Vera Thole Philippe Vain Cathie Martin
author_sort	Vera Thole
title	Effect of Elevated Temperature on Tomato Post-Harvest Properties
title_short	Effect of Elevated Temperature on Tomato Post-Harvest Properties
title_full	Effect of Elevated Temperature on Tomato Post-Harvest Properties
title_fullStr	Effect of Elevated Temperature on Tomato Post-Harvest Properties
title_full_unstemmed	Effect of Elevated Temperature on Tomato Post-Harvest Properties
title_sort	effect of elevated temperature on tomato post-harvest properties
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/96878dd01dd849d89d80f74ca39e3da5
work_keys_str_mv	AT verathole effectofelevatedtemperatureontomatopostharvestproperties AT philippevain effectofelevatedtemperatureontomatopostharvestproperties AT cathiemartin effectofelevatedtemperatureontomatopostharvestproperties
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Effect of Elevated Temperature on Tomato Post-Harvest Properties

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