Tomato (Solanum lycopersicum) quality grading at two storage temperatures
The study was conducted to evaluate the quality and shelflife of tomato (Solanum lycopersicon Diamante Max) at 7-10°C and 21-25°C and develop grading scale for research, education and industry use. Fruit quality at harvest was determined by maturity and absence of defects including deformation, blossom-end rot, and insect damage. During storage, quality changes were a result of the ripening process, with water loss and rotting as secondary factors. Storage at 7-10°C expectedly and more effectively delayed ripening, reduced weight loss, and prolonged shelf life of tomato fruits than at 21-25°C. Overall, the quality attributes were characterized using a scale for visual quality which was evaluated by a consumer panel. The results provide valuable information for establishing a system of grade standardization and classification along the production-marketing continuum.
Valida, A., Rivera, F.R., Salabao, A., Benitez, M., Sudaria, E., Acedo, A. and Ekman, J. (2018). Tomato (Solanum lycopersicum) quality grading at two storage temperatures. Acta Hortic. 1213, 269-274
quality standards, grade classification, temperature effects