ISHS Acta Horticulturae 429: XIII International Symposium on Horticultural Economics
QUALITIES OF HEAT TREATED TOMATOES AFTER STORAGE |
| Authors: | A. Hakim, E. Kaukovirta, E. Pehu, I. Voipio |
| Keywords: | Lycopersicon esculentum, Chlorophyll, Lycopene, Decay, Firmness |
| Abstract:
Mature green tomatoes were heat treated at 35°, 37°, and 39°C for 72 hr before storage at 2°C for 2, 4, and 6 weeks. Unheated (control) fruit were stored directly at 2°C. After storage, all fruits were held at 24°C for 7 days. Unheated fruit showed significantly lower weight loss, lycopene content, pH, and TSS (total soluble solids), but higher decay, chlorophyll content, firmness, and TA (titratable acidity) than heat treated fruit. Weight loss, lycopene content, pH, and TSS were progressively increased with increased heated temperature from 35° to 39°C, while decay, chlorophyll content, firmness, and TA were decreased. Extending storage times from 2 to 6 weeks resulted in increased weight loss, decay, and pH, whereas chlorophyll and lycopene content, firmness, TSS, and TA declined. Prestorage heat treatment kept tomatoes fresh by preventing their quality from deteriorating during storage at a chilling temperature. 39°C heated temperature maintained better fruit quality than 35° or 37°C. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
