Tomato is a climacteric fruit and its ripening can be completed after harvest. Provided that appropriate storage condition for a given harvesting stage is implemented, fruits are endowed with proper quality for the market. In order to study the effects of maturity stage on fruit storage life, tomato fruits were harvested at three ripening stages. They were stored at three storage conditions i.e. 5 ˚C, 13 ˚C, and a simulated condition (SC) of the interval between harvest and consumption by the consumer. Fruit color, lycopene, firmness, pH, titratable acidity (TA), total soluble solids (TSS), ascorbic acid, weight loss, and chilling injury (CI) were measured and evaluated during the experiment. Results showed that at the end of the storage at 13 ˚C, mature green fruits had relatively similar values of color, lycopene content, TA, TSS, and firmness compared to the red ones, with the exception of their ascorbic acid. While storage of different maturity stages of tomatoes at 13 ˚C developed normal ripening, storage at 5 ˚C and SC disturbed the normal ripening process.
hatami, M., kalantari, S., & delshad, M. (2013). Responses of tomato fruit to different storage conditions at maturity stages. , 5(1), 19-31.
MLA
Mohsen hatami; siyamak kalantari; mojtaba delshad. "Responses of tomato fruit to different storage conditions at maturity stages". , 5, 1, 2013, 19-31.
HARVARD
hatami, M., kalantari, S., delshad, M. (2013). 'Responses of tomato fruit to different storage conditions at maturity stages', , 5(1), pp. 19-31.
VANCOUVER
hatami, M., kalantari, S., delshad, M. Responses of tomato fruit to different storage conditions at maturity stages. , 2013; 5(1): 19-31.
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