Infiltration of Tomatoes Immersed at Different Temperatures to Different Depths in Suspensions ofErwinia carotovorasubsp.carotovora

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Abstract
In tests with freshly destemmed tomatoes, infiltration did not occur as soon as fruits were immersed in suspensions of E. carotovora ssp. carotovora unless depths equaled or exceeded 122 cm (4 ft). The barrier to immediate infiltration at shallower depths was the hydrophobic nature of the stem scar tissues, a conclusion derived from 2 observations. First, drops of an oil-based fruit wax were quickly absorbed by the stem scar tissues, whereas water had to be forced into those tissues. Second, addition of surfactants to suspensions of E. carotovora ssp. carotovora increased the amount of infiltration 2- to 3-fold and decreased the time between immersion and onset of infiltration.

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