Tomatoes destruction

Goldsbrough, A.P., Tong, Y., and Yodder, J.I., Lc as a non-destructive visual reporter and transposon excision marker gene for tomato. Plant J., 9, 927, 1996. 

We subjected a segment of the petiole of the lowest leaf of several 3 leaf stage tomato plants, to a hot air jet to destroy the phloem. Within an hour the Injured petiole segments had dried to form the thin strands of xylem. As before, this treatment did not release PIIF Into the plant (Table II, treatment 3) while the leaf Itself (leaf 1) accumulated considerable Inhibitor I. Subsequent wounding of leaves whose phloem had been destroyed (Table II, treatment 4) did not result In Inhibitor I accumulation In adjacent leaves. Indicating that the phloem destruction had blocked Its transport out of the wounded leaf. 

Many of the effects that occur as a result of these fumigations can probably be attributed to a destruction of chlorophyll. Chlorophyll loss attributed to fumigation with ozone or ozonated hexenes has been described (37, 39, 40, 41) and can be used as a quantitative measure of injury to cultured plants by certain pollutants. However, in the case of N02, growth suppression of tomato and bean occur after exposure to 0.5 ppm N02 for 10-12 days with a concomitant greening of the leaves, indicating the possibility of nitrogen accumulation and no chlorophyll destruction by the pollutant. 

To maintain cloud stability in fruit juices, high-temperature-short-time (HTST) pasteurization is used to deactivate pectolytic enzymes. Pectin is a protective colloid that helps to keep insoluble particles in suspension. Cloudiness is required in commercial products to provide a desirable appearance. The destruction of the high levels of pectin-esterase during the production of tomato juice and puree is of vital importance. The pectinesterase will act quite rapidly once the tomato is broken. In the so-called hot-break method, the tomatoes are broken up at high temperature so that the pectic enzymes are destroyed instantaneously. 

Lee et al. (81) reported that the Ea for the anaerobic destruction of added ascorbic acid in tomato juice at pH 4.0 during storage was 3.3... 

Monselise and Berk (1954) first reported on the oxidative destruction of lycopene during the processing of tomato puree. Cole and Kapur (1957b) showed that more than 30% of lycopene was degraded upon heat treatment at 100°C for 3 h in the... 

Monselise, J J. and Berk, Z. 1954. Some observations on the oxidative destruction of lycopene during the manufacture of tomato puree. Bull. Res. Counc. Israel. 4 188-191. 

Alternaria alternata is an airborne fungus. It causes the so-called brown spot, one of the most destructive leafspot diseases on tobacco, peppers, tomatoes, and other plants. Fungi Alternaria Alternaria species include arouud 50 kuown fungi) are commonly... 

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