Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 583-590 |
| Number of pages | 8 |
| Journal | Journal of Horticultural Science and Biotechnology |
| Volume | 92 |
| Issue number | 6 |
| Early online date | 10 Apr 2017 |
| DOIs | |
| Publication status | Published - 2017 |
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Use of low-pressure storage to improve the quality of tomatoes. / Pristijono, Penta; Scarlett, Christopher J.; Bowyer, Michael C.; Vuong, Quan V.; Stathopoulos, Costas E.; Jessup, Andrew J.; Golding, John B.
In: Journal of Horticultural Science and Biotechnology, Vol. 92, No. 6, 2017, p. 583-590 .Research output: Contribution to journal › Article
TY - JOUR
T1 - Use of low-pressure storage to improve the quality of tomatoes
AU - Pristijono, Penta
AU - Scarlett, Christopher J.
AU - Bowyer, Michael C.
AU - Vuong, Quan V.
AU - Stathopoulos, Costas E.
AU - Jessup, Andrew J.
AU - Golding, John B.
PY - 2017
Y1 - 2017
N2 - 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.
AB - 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.
U2 - 10.1080/14620316.2017.1301222
DO - 10.1080/14620316.2017.1301222
M3 - Article
VL - 92
SP - 583
EP - 590
JO - Journal of Horticultural Science and Biotechnology
JF - Journal of Horticultural Science and Biotechnology
SN - 2380-4084
IS - 6
ER -