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ARS Home » Southeast Area » Fort Pierce, Florida » U.S. Horticultural Research Laboratory » Citrus and Other Subtropical Products Research » Research » Publications at this Location » Publication #384859

Research Project: Determination of Flavor and Healthful Benefits of Florida-Grown Fruits and Vegetables and Development of Postharvest Treatments to Optimize Shelf Life an Quality for Their Fresh and Processed Products

Location: Citrus and Other Subtropical Products Research

Title: Color biogenesis data of tomatoes treated with hot-water and high temperature ethylene treatments

item LOAYZA, FRANCISCO - University Of Florida
item BRECHT, JEFFREY - University Of Florida
item SIMONNE, AMARAT - University Of Florida
item Plotto, Anne
item BALDWIN, ELIZABETH - Retired ARS Employee
item Bai, Jinhe
item LON-KAN, ELENA - University Of Florida

Submitted to: Data in Brief
Publication Type: Other
Publication Acceptance Date: 4/28/2021
Publication Date: 5/8/2021
Citation: Loayza, F., Brecht, J., Simonne, A., Plotto, A., Baldwin, E., Bai, J., Lon-Kan, E. 2021. Color biogenesis data of tomatoes treated with hot-water and high temperature ethylene treatments. Data in Brief.

Interpretive Summary: The data provide a description of the color and visual appearance changes of tomatoes that were treated with hot water immersion and high temperature ethylene treatment allowing the study of color biogenesis at early stages of ripening. They can be the basis of sorting color charts to be used by packers, distributors and retailers who need to assess ripeness stages of heat stressed tomatoes. This data will also serve scientists studying chromoplast biogenesis and color formation in tomatoes. The data support manuscript "Synergy between hot water treatment and high temperature ethylene treatment in promoting antioxidants in mature green tomatoes" published in Postharvest Biol. Technol. 170, 111314, and are available in the Mendely database (

Technical Abstract: Controlled postharvest stresses were used to induce the synthesis of carotenoids in tomato fruit. The accumulation of carotenoids was observed by the change of color of the tomato fruit from green to red. This change of color was monitored by the a* value and hue of the CIELAB* color coordinates in which the a* value increased following a sigmoidal curve and hue decreased in a similar trend. This sigmoidal curve marked the transition from chloroplasts to chromoplasts; in other words, the change of color tracked the disorganization or degreening, which was simultaneously accompanied by chromoplast biogenesis or red color development when tomatoes were at the Turning stage of development. The color data and photographic images provides information on how heat stress affected the synchronicity of chloroplast disorganization and chromoplast biogenesis in the early developmental stages of tomato ripening.