The effects of ethanol in the preservation of postharvest tomatoes
The tomato cultivar Hongchau, which is grown in Ho Chi Minh City, was used for this study on the effects of ethanol in preserving postharvest tomatoes. Selected tomatoes presented with a surface area reaching 30-60% ripening, in a transition to pale pink or yellow colour. Exogenous ethanol inhibits tomatoes from ripening through inhibition of the biosynthesis and activities of ethylene without reducing the tomatoes quality after ripening (Kelly and Saltveit, 1988). Treating tomatoes with ethanol concentration of 3.21±0.3 (mL kg-1) and temperature of 24±1.3°C for a duration of 4.12±0.5 h, led to a storage period up to 28 days with a ripening rate of 81.98%, firmness of 3.31 kg cm-2 and the lowest respiratory rate of 228.73 mL kg-1 h-1; and the tomatoes quality was still stable.
Le, Si Ngoc, Nguyen, Thi Phuong, Nguyen, Thi Thuy Lieu, Pham, Thi Ha Van and Ho, Xuan Nhu (2018). The effects of ethanol in the preservation of postharvest tomatoes. Acta Hortic. 1213, 229-236
ethanol, tomatoes, shelf-life, ethylene production