Use of low-pressure storage to improve the quality of tomatoes |
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| Authors: | Penta Pristijono Christopher J Scarlett Michael C Bowyer Quan V Vuong Costas E Stathopoulos Andrew J Jessup |
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| Institution: | 1. School of Environmental and Life Sciences, University of Newcastle, Ourimbah, Australia;2. School of Science, Engineering and Technology, University of Abertay, Dundee, UK;3. NSW Department of Primary Industries, Ourimbah, Australia |
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| Abstract: | Freshly harvested vine-ripened tomatoes (Solanum lycopersicum cv. Neang Pich) were stored at low pressure (4 kPa) at 10°C for 11 days with 100% RH. Fruit quality was examined upon removal and after being transferred to normal atmosphere (101 kPa) at 20°C for 3 days. Weight loss was significantly lower in fruits which were stored at low pressure (4 kPa) than in fruits that were stored at regular atmosphere (101 kPa) at 10°C. Fruits that were stored at low pressure (4 kPa) reduced calyx browning by 12.5%, and calyx rots by 16%, compared to fruits that were stored at regular atmosphere (101 kPa) at 10°C. Fruit firmness was not significantly different between fruits stored at low pressures (4 kPa) and the normal atmosphere (101 kPa), with an average firmness of 14 N after fruits were stored at 10°C for 11 days. There was no difference in the SSC/TA ratio. The results suggest that a low pressure of 4 kPa at 10°C has potential as an alternative, non-chemical postharvest treatment to improve tomato quality during storage. |
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| Keywords: | Solanum lycopersicum postharvest chilling injury calyx browning |
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