Physical, chemical and physiological changes in storage tomatoes [Lycopersicon esculentum] under various temperature
1996
Islam, Md.S. (Kagawa Univ., Miki (Japan). Faculty of Agriculture) | Matsui, T. | Yoshida, Y.
The storage behavior of vine ripened tomato fruit (Lycopersicon esculentum Mill. TM0126) was characterized at 15, 25, and 30 degrees C in terms of firmness, color quality, total soluble solids, soluble sugars, ascorbic acid, organic acids, respiration and ethylene evolution. In all the temperatures, the soluble sugar concentration were linearly increased with storage duration, while total soluble solids, ascorbic acid and organic acids were linearly decreased. Tomato stored at 25 and 30 degrees C had the highest respiration as well as ethylene production rate, whereas, at low temperature (15 degrees C), no define respiratory climacteric was observed and ripening proceeded at a slow rate. At 15 degrees C, stored fruits had higher concentration of total soluble solids, soluble sugars, ascorbic acid, organic acids and firmness than higher temperatures throughout the storage period, but red color formation was enhanced by high temperatures. Therefore, low temperature effect on vine-ripened tomatoes during storage enhances fruit desirability in term of slower postharvest ripening process as shown by the lower respiration and ethylene production
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