English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Roma tomatoes ('BHN 467') were hand-harvested at mature-green color stage and treated with ethylene (100 μL·L -1 at 20 °C and 90% relative humidity) until reaching breaker (<10% red), pink (30%-60% red), or light-red ripeness stage (60%-90% red). Individual fruit at each ripeness stage were subjected to double impacts over the locule using a pendulum-impact device with a force equivalent to two 40-cm drops, followed by ripening at 20 °C. Fruit exhibited most noticeable increases in respiration and ethylene production within 1 hour and 1 day after impact, respectively. After 24 hours, respiration rates increased 40%-60% regardless of ripeness stage, while ethylene production in impacted breaker-stage fruit increased 3-fold (to 6.7 μL·kg -1 ·h -1 ). Fruit impacted at breaker stage softened 2 days earlier compared with non-impacted breaker fruit. Fruit impacted at all ripeness stages had higher electrolyte leakage and polygalacturonase (PG) activity during ripening than non-impacted fruit. After 6 days, electrolyte leakage in fruit impacted at light-red ripeness stage was 23% higher than non-impacted fruit; PG activity in breaker fruit increased 40% at 10 days over non-impacted fruit. No changes were observed for soluble solids content, total titratable acidity, pH, or sugar/acid ratio from impacts, independent of ripeness stage.

Physiological Changes in Roma-type Tomato Induced by Mechanical Stress at Several Ripeness Stages