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Some physiological responses of tomato fruits infected withBotrytis cinerea which were observed with respect to storage temperatures.1. Fruit ripening was accelerated at 5°, 15°and 25°C but not at 35°C.2. The rate of development of disease symptom was fastest at 15°C; the rate diminished in the following order: 25°, 5°, 35°C. A green ring, a green islands-like zone, remained green around the inoculated part as fruits ripened. The fungi grew best at 15°and 25°C in intact fruit and in pericarp slices, respectively.3. Two peaks of C2H4 evolution were observed in infected tomato stored at 25°C. The first peak was associated with the normal climacteric phenomenon, whereas the second peak reflected a physiological response to the fungal infection. The latter was considerably higher than that of the uninoculated fruits. The green ring and its marginal pericarp tissue had the highest rate of C2H4 evolution. They also contained an unusually elevated level of 1-aminocyclopropane-1-carboxylic acid (ACC). The infection was less effective in causing evolution of CO2 as compared to that of C2H4.4. The C2H4 evolved by the inoculated fruits was derived from the fruit tissue rather than from the fungi. Thus, ethylene generation is a likely response to a physiological stress caused by the fungal infection.

Physiological Responses of Stored Tomato Fruit in Infection Stress Caused by Grey Mold (Botrytis cinerea)