- Title
- Use of low-pressure storage to improve the quality of tomatoes
- Creator
- Pristijono, Penta; Scarlett, Christopher J.; Bowyer, Michael C.; Vuong, Quan V.; Stathopoulos, Costas E.; Jessup, Andrew J.; Golding, John B.
- Relation
- Funding BodyARCGrant NumberIC140100032 http://purl.org/au-research/grants/arc/IC140100032
- Relation
- The Journal of Horticultural Science & Biotechnology Vol. 92, Issue 6, p. 583-590
- Publisher Link
- http://dx.doi.org/10.1080/14620316.2017.1301222
- Publisher
- Taylor & Francis
- Resource Type
- journal article
- Date
- 2017
- Description
- 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.
- Subject
- Solanum lycopersicum; postharvest; chilling injury; calyx; browning
- Identifier
- http://hdl.handle.net/1959.13/1354147
- Identifier
- uon:31216
- Identifier
- ISSN:1462-0316
- Rights
- This is an Accepted Manuscript of an article published by Taylor & Francis in The Journal of Horticultural Science & Biotechnology on 10/04/2017, available online: http://www.tandfonline.com/10.1080/14620316.2017.1301222
- Language
- eng
- Full Text
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