Effects of modified atmosphere and storage temperature on the quality of tomatoes
2001
Suparlan (Hokkaido Univ., Sapporo (Japan)) | Himoto, J. | Itoh, K.
The effects of storage conditions on the quality preservation of tomatoes were investigated. Tomatoes (Lycopersicon esculentum, cv. Momotaro) were stored in modified natural atmospheres at temperatures of 15degC and 20degC for 12 days and then kept for 3 days in air at room temperature for ripening. Low levels of O2 or high level of CO2 were used to inhibit the ripening process and to reduce the respiration rate of tomatoes. Surface color, weight loss and firmness of tomatoes were affected by the gas composition inside the storage chamber and also storage temperature. Surface color of the tomatoes became overripe after storage for 6 days in natural atmosphere at 20degC. Modified atmospheres had no effect on the soluble solids content of tomatoes, except that storage in an atmosphere of 6% O2 + 4% CO2 tended to produce an increase in the soluble solids content. Based on the appearance and quality of tomatoes after storage and ripening, the optimum storage conditions were determined to be at 15degC in an atmosphere of 6%O2 + 4% CO2. Storage under these conditions can extend the shelf-life and preserve the quality of tomatoes harvested at almost full maturity.
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