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Delaying the tomato fruit ripening by sound wave treatment
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/302609
Regulation of fruit ripening may help extend fruit shelf life and prevent losses due to spoilage. Here, we investigated whether sound treatment could delay tomato fruit ripening. We treated harvested tomato fruits with low-frequency sound waves (1 kHz) for 6 h, and then monitored various characteristics of the fruits over 14-day period at 23±1°C. Seven days after the treatment, 85% of the treated fruits were green, versus fewer than 50% of the non-treated fruits. Most of the tomato fruits had switched to the red ripening stage by 14 days after treatment. Ethylene production and respiration rate were lower in the treated than non-treated tomatoes. Furthermore, changes in surface color and flesh firmness were delayed in the treated fruits. To investigate how sound wave treatment affects fruit ripening, we analyzed the expression of ethylene-related genes by quantitative real-time RT-PCR analysis. We found that the expression level of several ethylene biosynthetic and ethylene signaling pathway-related genes was influenced by sound wave treatment. These results demonstrate that sound wave treatment delays tomato fruit ripening by altering the expression of important genes in the ethylene biosynthesis and ethylene signaling pathways.
