RESERCHES REGARDING THE MODIFICATION OF TOMATOES PIGMENTATION DURING THE PROVIZIONAL WARENHOUSING
It was established the period of the temporary keeping for tomatoes harvested in different phases of maturation and also the modifications which had appeared during storage at temperature of 8–10°C and 20–25°C and relative humidity of 80–85% (Iordãchescu Olga, 1972, 1973, Enachescu Georgeta 1975).
The results of these researches have confirmed the thezes prepreviously worked out by other researchers whom have established that during the maturation process of tomatoes, simultaneously with the dispozition of clorophylian pigments and with the reducing process of this activity, takes place an intensification of the carotenoide pigments biosynthesis. By means of new researches, it was possible to specify the critical temperature point which must be avoided during the storage of tomatoes, because it provokes perturbations within the maturation process of fruits.
The paper presents the results of the researches effected by I.C.V.L.F. regarding the temperature below 8°C influence to the maintaining of tomatoes quality during the temporary storage.