Paper Information

Journal:   IRANIAN JOURNAL OF HORTICULTURAL SCIENCES (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)   2012 , Volume 43 , Number 2; Page(s) 113 To 123.
 
Paper: 

EFFECT OF HOT WATER TREATMENT (HWT) AND STORAGE TEMPERATURE CONDITIONS ON MATURE GREEN TOMATO

 
 
Author(s):  HATAMI M., KALANTARI S.*, DELSHAD M.
 
* UNIVERSITY COLLEGE OF AGRICULTURE & NATURAL RESOURCES, UNIVERSITY OF TEHRAN
 
Abstract: 

Sensitivity of tomato fruit to low temperature and chilling injury limits the storage, handling and marketability of the fruit. As a recommended postharvest treatment, effects of hot water treatment (HWT) on reducing chilling injury and quality traits, variation of tomato fruits during storage life were investigated. Tomato fruits were harvested at mature green stage. They were treated by hot water at 45oC for 15 min, then placed at three storage temperature conditions including 5oC, 13oC, and at a Simulated Condition (SC) of the interval between harvest and consumption by the consumer. Storage period was 43 days. Fruit color, lycopene, weight loss, firmness, enzyme activity of polygalacturonase (PG), ascorbic acid and Chilling Injury (CI) were assessed and evaluated during the experiment. While storage of mature green tomatoes at 13oC developed normal ripening, storage at 5oC and during SC disturbed the normal ripening process. HWT caused delay in surface color development to some extent, resulting in reduction in weight loss and enzyme activity as well as in enhancing ascorbic acid and lycopene contents. It also had a significant effect on reduction of CI in mature green tomatoes. Based on the results, it can be concluded that in tomato as a climacteric fruit, HWT and temperature condition of storage exert significant effects on its storage and shelf life. This study confirmed that 13oC is the optimum temperature for maintenance while HWT is a proper postharvest treatment as regards tomato fruit.

 
Keyword(s): TOMATO, HEAT TREATMENT, CHILLING INJURY, RIPENING, POLYGALACTUROASE
 
References: 
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