Fruit Quality of 'York' Tomato as Influenced by Harvest Maturity and Storage Temperature
2005
Park, S.W. (Konkuk University, Seoul, Republic of Korea) | Lee, M.R. (Kangnung National University, Gangneung, Republic of Korea) | Ko, E.Y. (Konkuk University, Seoul, Republic of Korea) | Hong, S.J. (Kangnung National University, Gangneung, Republic of Korea)
Fruit quality of 'York' tomatoes harvested at breaker and pink stages was investigated at different storage temperatures. The storage temperatures for the breaker fruits were 5, 10, 15℃ and room temperature, while those for the pink fruits were 1, 5, 10℃ and room temperature. Soluble solid contents were highest in the pink fruits stored at lower temperatures. Glucose and fructose content were 8.1-8.9 and 8.2-8.7 mgㆍg-¹ FW in breaker and pink fruit at harvest and showed no significant difference between both stages.
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