Use of low-pressure storage to improve the quality of tomatoes

Penta Pristijono, Christopher J. Scarlett, Michael C. Bowyer, Quan V. Vuong, Costas E. Stathopoulos, Andrew J. Jessup, John B. Golding

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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.
    Original languageEnglish
    Pages (from-to)583-590
    Number of pages8
    JournalJournal of Horticultural Science and Biotechnology
    Volume92
    Issue number6
    Early online date10 Apr 2017
    DOIs
    Publication statusPublished - 2017

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    Pristijono, P., Scarlett, C. J., Bowyer, M. C., Vuong, Q. V., Stathopoulos, C. E., Jessup, A. J., & Golding, J. B. (2017). Use of low-pressure storage to improve the quality of tomatoes. Journal of Horticultural Science and Biotechnology, 92(6), 583-590 . https://doi.org/10.1080/14620316.2017.1301222