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Related Concept Videos

Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
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Factors Influencing Microbial Growth: Temperature01:27

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Microorganisms display remarkable adaptations, enabling them to thrive in diverse ecological niches across a wide range of temperatures. Temperature profoundly influences microbial growth by affecting enzymatic activity, membrane fluidity, and other cellular processes.Each microorganism operates within a specific temperature range defined by three cardinal points: minimum, optimum, and maximum. Below the minimum temperature, membranes lose fluidity, halting transport processes. Above the...
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The Arrhenius equation,
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Effects of Temperature on Free Energy02:11

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The spontaneity of a process depends upon the temperature of the system. Phase transitions, for example, will proceed spontaneously in one direction or the other depending upon the temperature of the substance in question. Likewise, some chemical reactions can also exhibit temperature-dependent spontaneities. To illustrate this concept, the equation relating free energy change to the enthalpy and entropy changes for the process is considered:
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Temperature Dependence on Reaction Rate02:55

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The Collision Theory
Atoms, molecules, or ions must collide before they can react with each other. Atoms must be close together to form chemical bonds. This premise is the basis for a theory that explains many observations regarding chemical kinetics, including factors affecting reaction rates.
The collision theory is based on the postulates that (i) the reaction rate is proportional to the rate of reactant collisions, (ii) the reacting species collide in an orientation allowing contact between...
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Updated: Oct 12, 2025

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Effect of Elevated Temperature on Tomato Post-Harvest Properties.

Vera Thole1, Philippe Vain1, Cathie Martin1

  • 1Department of Biochemistry and Metabolism, John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK.

Plants (Basel, Switzerland)
|November 27, 2021
PubMed
Summary

Elevated storage temperatures significantly reduce tomato shelf life and increase fungal susceptibility. Researchers identified tomato varieties with better post-harvest performance and field resilience for changing climates.

Keywords:
Botrytis cinereaelevated temperaturefungal susceptibilitygenotype collectionpost-harvest fruit qualityshelf lifetomato

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Area of Science:

  • Horticultural science
  • Plant pathology
  • Climate change adaptation

Background:

  • Tomato (Solanum lycopersicum) is a globally important crop susceptible to climate change impacts.
  • Temperature significantly influences tomato fruit production, ripening, and post-harvest quality.
  • Climate change and energy reduction efforts necessitate understanding altered post-harvest storage conditions.

Purpose of the Study:

  • To investigate the impact of elevated storage temperatures on tomato shelf life and fungal susceptibility.
  • To identify tomato genotypes with favorable post-harvest traits and high field performance under elevated temperatures.

Main Methods:

  • Assessed post-harvest performance of 41 tomato genotypes with varying field performance at elevated temperatures.
  • Compared shelf life and fungal susceptibility under standard (18-20 °C) versus elevated (26 °C) storage conditions.

Main Results:

  • A temperature increase from 18-20 °C to 26 °C reduced average tomato shelf life by 4 days.
  • Elevated storage temperature increased fungal susceptibility by 11% across all tested genotypes.
  • Identified specific tomato varieties demonstrating resilience to heat stress post-harvest.

Conclusions:

  • Elevated storage temperatures negatively impact tomato shelf life and increase disease risk.
  • Selecting for thermotolerant tomato varieties is crucial for maintaining fruit quality and reducing losses under climate change.
  • This research aids in developing climate-resilient tomato crops with improved post-harvest characteristics.