ISHS Acta Horticulturae 116: Symposium on Postharvest Handling of Vegetables
FACTORS AFFECTING RIPENING AND QUALITY OF MATURE-GREEN TOMATOES |
| Authors: | L.L. Morris, L.L. Strand, F. Adamicki |
| Abstract:
Effect of postharvest conditions and treatments, including temperatures, ethephon and ethylene treatments as well as maturity of tomatoes M-1 to M-4 were studied in relation to ripening and quality change after harvest. The lowest concentration of ethylene tested, 0,3 ppm, was effective in reducing time from mature-green to breaker, nearly in half. Maximum response of mature-green fruits (M-2) to ethylene at concentration of 100 ppm was achieved in 4 days, although this was not significantly different from 2 days. Each maturity class had a significantly shorter ripening time than the previous class. Holding for 1 day at 30°C did not significantly affect the response to ethylene. Ethrel treatments gave ripening results essentially the same as ethylene treatments. | |
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