Chlorogenic Acid as a Promising Tool for Mitigating Chilling Injury: Cold Tolerance and the Ripening Effect on Tomato Fruit (Solanum lycopersicum L.).

ABSTRACT: Tomato fruit (Solanum lycopersicum L.) has a very brief storability, displaying chilling injury (CI) when stored in cold conditions used to delay ripening. For this reason, in this study, different concentrations (10, 50, and 100 mg L^-1) of chlorogenic acid (ChA) were assayed to evaluate its effectiveness in maintaining fruit quality traits and mitigating CI symptoms in tomatoes. Our results showed that ChA treatments effectively delayed weight loss and maintained fruit firmness, with optimal results observed at 50 mg L^-1. In general, higher concentrations did not result in significant quality improvements. Additionally, ChA-treated tomatoes exhibited reduced values in malondialdehyde (MDA) content and electrolyte leakage (EL), indicating improved membrane inte

SUBMITTER: Ilea MIM 

PROVIDER: S-EPMC11314013 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature