Abstract
Freshly harvested vine-ripened tomatoes (Solanum lycopersicum cv. Neang Pich) were stored at low pressure (4 kPa) at 10°C for 11 days with 100% RH. Fruit quality was examined upon removal and after being transferred to normal atmosphere (101 kPa) at 20°C for 3 days. Weight loss was significantly lower in fruits which were stored at low pressure (4 kPa) than in fruits that were stored at regular atmosphere (101 kPa) at 10°C. Fruits that were stored at low pressure (4 kPa) reduced calyx browning by 12.5%, and calyx rots by 16%, compared to fruits that were stored at regular atmosphere (101 kPa) at 10°C. Fruit firmness was not significantly different between fruits stored at low pressures (4 kPa) and the normal atmosphere (101 kPa), with an average firmness of 14 N after fruits were stored at 10°C for 11 days. There was no difference in the SSC/TA ratio. The results suggest that a low pressure of 4 kPa at 10°C has potential as an alternative, non-chemical postharvest treatment to improve tomato quality during storage.
Original language | English |
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Pages (from-to) | 583-590 |
Number of pages | 8 |
Journal | Journal of Horticultural Science and Biotechnology |
Volume | 92 |
Issue number | 6 |
DOIs | |
Publication status | Published - Nov 2 2017 |
Externally published | Yes |
Keywords
- Solanum lycopersicum
- browning
- calyx
- chilling injury
- postharvest
ASJC Scopus subject areas
- Genetics
- Horticulture