Use of low-pressure storage to improve the quality of tomatoes

Penta Pristijono, Christopher J. Scarlett, Michael C. Bowyer, Quan V. Vuong, Costas E. Stathopoulos, Andrew J. Jessup, John B. Golding

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

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 languageEnglish
Pages (from-to)583-590
Number of pages8
JournalJournal of Horticultural Science and Biotechnology
Volume92
Issue number6
DOIs
Publication statusPublished - Nov 2 2017
Externally publishedYes

Keywords

  • Solanum lycopersicum
  • browning
  • calyx
  • chilling injury
  • postharvest

ASJC Scopus subject areas

  • Genetics
  • Horticulture

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