Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

Average fresh weight (g)
(a)
Positive a* color value
(b)
200
180
160
140
120
100
80
60
40
20
0
35
30
25
20
15
10
5
0
Whole fruit fresh weight
10-3-B 10-6-C 8-2-E
Fruit color (“redness”)
10-3-B 10-6-C 8-2-E
WT
WT
25
Whole fruit firmness (compression test)
20
Force (N)
15
10
5
(c)
0
10-3-B 10-6-C 8-2-E
“Rutgers” tomato line
Fig. 9.20 Mean fresh weight (a), a* (red) color value (b), and firmness (c) of whole fruit from wild-type (WT)
and three LePLDα2 antisense lines harvested 7 days after the breaker stage. Error bars indicate SEM, with n ≥ 60
for (a) and (c), and ≥30 for (b). Red color evaluation was based on CIE a* values (three equatorial measurements
per fruit) obtained with a Minolta CR-300 colorimeter. Firmness was determined by flat plate compression of
whole fruit at 2 mm/s to a depth of 5 mm performed at three equatorial sites using a Stable Microsystems Texture
Analyzer (Surrey, England, United Kingdom).
WT
232