U.S. flagAn official website of the United States government
                    Here's how you know **Official websites use .gov**
                            
                            A **.gov** website belongs to an official government organization in the United States.
 **Secure .gov websites use HTTPS**
                            
                            A **lock** (                            
                              A locked padlock                                                      
                            
                            ) or **https://** means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Menu Agricultural Research Service
						
                    U.S. DEPARTMENT OF AGRICULTURE
 close



Research
                Research Home
                            National Programs
                            Research Projects
                            Scientific Manuscripts
                            International Engagement
                            Scientific Software/Models
                            Databases and Datasets
                            Office of Scientific Quality Review
            Media
                News & Features
                            Multimedia
                            Briefing Room
                            Down on the Farm
                            Press Room
                            Science in Your Shopping Cart
                            Scientific Discoveries
                            Tellus
                            Under the Microscope
            About ARS
                About ARS Home
                            Staff Directory
                            Labs and Research Centers (Map)
                            Headquarter Offices
                            Organizational Chart
                            Employee Services (REE Employees Only)
                            Office of Outreach, Diversity, and Equal Opportunity
            Work With Us
                Work With Us Home
                            ARS Vacancies at USAJOBS
                            Careers at ARS Information
                            Scientific Collaborations
                            Extramural Agreements
                            1890 Faculty Research Sabbatical ProgramSearch small
                    Search
            
            ARS Home
                                About ARS
                                Contact Us




ARS Home Research Publications at this Location





- ARS National Programs
- Search for a scientific manuscript
- Search for a research project
- ARS Software
- Programs and Projects
- Collaborations
- Subjects of Investigation
- Publications

Title:   Author  item
                                            Bai, Jinheitem
                                            Baldwin, Elizabeth

                                                         - *Liz*item
                                            IMAHORI, YOHSIHIRO - Osaka Prefecture Universityitem
                                            KOSTENYUK, IGOR - University Of Floridaitem
                                            BURNS, JACQUELINE - University Of Floridaitem
                                            BRECHT, JEFFREY - University Of Florida
  Submitted to: Postharvest Biology and Technology
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 2/10/2011
                                    Publication  Date: 3/1/2011
                                    Citation: Bai, J., Baldwin, E.A., Imahori, Y., Kostenyuk, I., Burns, J., Brecht, J.K. 2011. Chilling and heating may regulate C6 volatile aroma production by different mechanisms in tomato (Solanum lycopersicum) fruit. Postharvest Biology and Technology. 60:111-120.Interpretive Summary: Tomatoes have flavor problems that have consumers complaining. One problem is that they are stored or shipped at too low a temperature, and they are sometimes heated to control decay. Temperature abuse can cause flavor problems through the reduction of aroma compounds. The mechanism for this is not understood and studied in this paper by measuring the aroma compounds as well as the enzymes and genes that synthesize them.
                                Technical Abstract: Hexanal, Z-3-hexenal, E-2-hexenal, hexanol, and Z-3-hexenol are major tomato (Solanum lycopersicum L.) volatile aromas derived from oxygenation of unsaturated fatty acids. Chilling and heating may suppress production of these C6 volatiles. The objective of this research was to determine the responses of lipoxygenase (LOX), hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH), enzymes, which are involved in the oxylipin pathway, to chilling and heating in terms of gene expression and enzyme activity. ‘Tasti-Lee’ and ‘Sanibel’ tomatoes, harvested at different stages of fruit development, were ripened to full (red) ripe stage at 20 °C. Fruit were then treated by either chilling (5 °C for 5 days) or heating (52 °C hot water for 15 min), then cooled with 23 °C tap water to 25 °C and placed at 20 °C for 4 days, or held continuously at 20 °C as the control. Both chilling and heating remarkably reduced C6 aldehyde and alcohol aroma volatiles immediately after treatment, and the levels of aldehydes did not fully recover after 4 days at 20 °C. Chilling down-regulated TomloxA, B, C, but not D expression, but increased overall LOX activity. Chilling also down-regulated HPL and ADH expression immediately after treatment, however, after 4 days at 20 °C, both genes were up-regulated compared to the control. HPL activity in chilled tomatoes was reduced, but recovered to control levels after 4 days at 20 °C. ADH activity in chilled fruit decreased after 4 days at 20 °C. On the other hand, heating greatly up-regulated TomloxB and C expression, even after 4 days at 20 °C, and slightly down-regulated TomloxA and D, while increasing overall LOX activity. Heating up-regulated both HPL and ADH, and that effect persisted for 4 days at 20 °C. However, heating reduced the activities of HPL for 4 days at 20 °C and ADH immediately after treatment. The results indicate that heating and chilling regulate C6 volatile production by different mechanisms. Chilling-inhibited C6 volatile production may be due to down-regulation of gene expression, except for TomloxD, and subsequent reduction of HPL and ADH enzyme activities in the oxylipin pathway. Heating-inhibition of C6 volatile production, however, does not appear to be due to down-regulation of gene expression, but HPL and ADH activities were briefly suppressed.


Return to top


Connect with ARS Sign up


ARS Home
                            USDA.gov
                            Plain Writing
                            Policies & Links
                            Civil Rights Statements
                            FOIA
                            Accessibility Statement
                            Privacy Policy
                            Non-Discrimination Statement
                            Quality of Information
                            USA.gov
                            WhiteHouse.gov