Home > III Asia Pacific Symposium on Postharvest Research, Education and Extension: APS2014 > Tomato (Solanum lycopersicum) quality grading at two storage temperatures

Articles

Tomato (Solanum lycopersicum) quality grading at two storage temperatures

Article number

1213_38

Pages

269 – 274

Language

English

Abstract

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.

Publication

III Asia Pacific Symposium on Postharvest Research, Education and Extension: APS2014

Authors

A. Valida, F.R. Rivera, A. Salabao, M. Benitez, E. Sudaria, A. Acedo, J. Ekman

Keywords

quality standards, grade classification, temperature effects

Full text

https://doi.org/10.17660/ActaHortic.2018.1213.38

Groups involved

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