Comparative study of quality changes in tomato cv. 'Malike' (Lycopersicon esculentum Mill.) whilst stored at different temperatures

Abstract

The objective of this study was to compare the effects of storage conditions on the indeterminate tomatoes (Lycopersicon esculentum Mill.) cv. 'Malike'. Fruits were stored at 5 oC and 10 oC for up to 28 days; to extend their post-harvest life and maintain fruit quality parameters. The weight loss, soluble solids, titrable acidity and skin colour components of the fruits were recorded weekly. The weight loss of tomatoes was almost linear at both storage temperatures. Fruits stored at 10 oC lost weight faster than those stored at 5 oC. Storage at lower temperature tended to increase tomato longevity. At the end of the storage period the fruits stored at 5 oC experienced a weight loss of 13.6 % (after 28 days), while those stored at 10 oC showed values of 14.2 % (after 21 days). Soluble solids increased slightly from 5.06 % to 6.92 % at 5 oC (during 28 days period) and from 5.06 % to 6.26 % at 10 oC (during 21 days period). There were only slight changes in soluble solids content during the stored period studied, as well as non-significant differences between the two temperatures. Changes of titrable acidity during storage were relatively small. After seven days the content of titrable acid started to decrease at both temperatures. There was no significant skin colour difference between the tomatoes maintained at different temperatures.

Keywords

• Lycopersicon esculentum
• tomato
• storage
• temperature
• weight loss
• colour