Received: 15-01-2016
Accepted: 11-05-2017
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Effects of Harvest Maturity and Low Temperature Storage on Quality of Tomato Fruit cv. Savior
,
Do Thi Liu
2
Keywords
tomato, Savior, Lycopersicon esculentumMill, ripening stage, low temperature storage
Abstract
This experiment was performed to explore the effects of harvest maturity and low temperature storage on qualityof tomato cv. Savior. Tomato wascultivated in winter season and fruits were harvested at 3 ripening stages,breakersstage, turning stage and pink stageandpacked in PE bags 0.03 mm thickness, then stored at 12oC and 18oC. Fruit quality was examined every week after removing from cold room and keptat ambient temperature for 1 hr. The results demonstrated that i) at 12oC, tomato fruitsharvested at breakersstage had the lowest respiration rate, therefore,they had a low rate of weight loss and little change infruit firmness. Fruit color slightly changed during low temperature storageand no decay was observed after 28 days of storage. ii) At 18oC, tomato fruitsharvested at pink striped color stage had the best quality after 14 days of storage. Skin color and carotenoid content of these fruitswere similar to those of natural ripe fruitsin the plant. From the results found in this study the recommendations could be madeforgrowers to choose ripening stage suitable for their storage conditions to meet the diversemarket demands.
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