Effect of hot water treatment on ripening of tomato var. TA234 silenced with the TomLoxB gene

The objective of this study was to evaluate the application of hot water treatment to tomato fruits (Solanum lycopersicum cv. TA234) genetically modified with silencing of the TomloxB gene. Unmodified and genetically modified tomato fruits were immersed in water at 40 degrees C for 10, 20 and 30 seconds. Subsequently, fruits were stored at 25 degrees C for 18 days. Physiology was assessed and electrolyte leakage, lipoxygenase and polygalacturonase activities were monitored. Treatment applied to the genetically modified tomatoes at 40 degrees C for 30 seconds, resulted in slower ripening, decreased metabolic activity and maintained the attributes in optimal conditions for longer time, increased the postharvest life of the genetically modified tomatoes until 18 days. Lipoxygenase and polygalacturonase activities were partially inhibited.