Surface Topology of Chilling Injury of Tomato Fruit

in HortScience
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  • 1 Vegetable Crops Department, Cornell University, Ithaca, NY 14853-0327

Chilling-injury symptoms on the surface of eight cultivars or lines of tomato (Lycopersicon esculentum Mill.) fruit were mapped with respect to subtending locules. Mature-green (MG) fruit were chilled at SC for 10 to 25 days and then ripened to red ripe at 20C. Mature-green fruit showed a major portion of injury over subtending locules and on the stem end. The location of injury corresponded with the regions that were the last to ripen. The injuries of immature-green (IG) fruit treated in a similar manner were different from those of MG fruit both in appearance and in distribution.

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