บทคัดย่องานวิจัย

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Effect of postharvest high temperature on tomato fruit ripening and quality.

Atta-Aly, M. A.; Brecht, J. K.;

Postharvest physiology, pathology and technologies for horticultural commodities: recent advances. Proceedings of an international symposium held at Agadir, Morocco, 16-21 January 1994. Year: 1995 Pages: 250-256 Ref: 17 ref.

1995

บทคัดย่อ

Effect of postharvest high temperature on tomato fruit ripening and quality.

ABSTRACT :

 

Tomato cv. Sunny fruits harvested at the breaker stage were held at 20, 30, 35 or 40 deg C for 1, 2 or 4 days in an air-flow system with saturated RH. Fruits were than transferred to the ripening room at 20 deg and 85% RH. Fruit softness, loss in weight, colour development as well as C2H4 and CO2 production were determined every other day up to the red-ripe stage when TSS, titratable acidity (TA) and panel taste were determined. Fruits pre-treated at 40 deg for 4 days were the only fruits that failed to ripen normally at 20 deg and showed symptoms of high temperature injury. With the exception of this treatment, high temperature treatment delayed subsequent fruit ripening and the degree of delay increased as the temperature and its exposure time increased. This was indicated by the delay of red colour development and the 2- to 4-day shift in C2H4 climacteric rise. C2H4 production was significantly reduced during high temperature treatment. This reduction was eliminated 1 day after transferring t

he fruits to 20 deg and was followed by a significant increase over the control (20 deg ) throughout the whole ripening period with more pronounced values for higher temperatures. During high temperature treatment CO2 increased as the temperature increased and declined back to control levels at 20 deg . High temperature treatment had no residual effect on fruit softness, loss in weight, TSS, TA or panel taste. Fruit shelf-life was shortened only when fruits were pretreated at 40 deg for 2 or 4 days and at 35 deg for 4 days. These data strongly suggest that exposing tomato fruits to a short period of high temperatures delayed subsequent fruit ripening without affecting quality.