Abstract
Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red color and softening of tomato fruit. The objective of this study was to investigate the effect of different storage temperatures on degradation and synthesis of tomato fruit color. The experiment was carried out in the laboratory of post-harvest physiology at Jimma University using CRD arrangement of treatments replicated three times. The experiment had three treatments: tomato fruits stored at 4, 20 and 30C. The result showed that storage at 4C significantly (p<0.05) inhibited weight loss, softening and enhancement of lycopene of the fruits during storage compared to 20 and 30C. Tomato fruits stored at 20 and 30C showed significant increase in chroma, color index, lycopene, -carotene, chlorophyll degradation and weight and firmness loss. Also, the rate of reduction in hue angle of fruits stored at 20 and 30C was low compared to that of the fruits stored at 4C. Total soluble solids parameter was not affected either by high temperature or low temperature storage. Titratable acid of tomato fruits stored at 4C had significantly (p<0.05) higher value (0.40%) than fruits stored at 20 and 30C. The shelf life of the fruits significantly (p<0.05) increased with decreasing storage temperature. The result can serve as a bench mark to warm and humid tropical areas like Jimma in which atmospheric temperature mostly approaches to 30C.
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Claims 9
Claim · model-written summary
Storage at 4C inhibited weight loss and softening compared with 20 and 30C.
Not reportedTaxon
Verbatim
e0“storage at 4C significantly (p<0.05) inhibited weight loss, softening and enhancement of lycopene of the fruits during storage compared to 20 and 30C”
Claim · model-written summary
Storage at 4C inhibited enhancement of lycopene compared with 20 and 30C.
Not reportedTaxon
Verbatim
e0“storage at 4C significantly (p<0.05) inhibited weight loss, softening and enhancement of lycopene of the fruits during storage compared to 20 and 30C”
Claim · model-written summary
At 20 and 30C chroma, color index and lycopene increased.
- Taxon
- Tomato
Solanum lycopersicume0 - Treatment
- 20 and 30Ce0
- Outcome
- chroma, color index, lycopenee0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato fruits stored at 20 and 30C showed significant increase in chroma, color index, lycopene, -carotene, chlorophyll degradation and weight and firmness loss”
Claim · model-written summary
At 20 and 30C carotene and chlorophyll degradation increased.
- Taxon
- TomatoSolanum lycopersicume0
- Treatment
- 20 and 30Ce0
- Outcome
- -carotene, chlorophyll degradatione0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato fruits stored at 20 and 30C showed significant increase in chroma, color index, lycopene, -carotene, chlorophyll degradation and weight and firmness loss”
Claim · model-written summary
At 20 and 30C weight and firmness loss increased.
- Taxon
- TomatoSolanum lycopersicume0
- Treatment
- 20 and 30Ce0
- Outcome
- weight and firmness losse0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato fruits stored at 20 and 30C showed significant increase in chroma, color index, lycopene, -carotene, chlorophyll degradation and weight and firmness loss”
Claim · model-written summary
Hue angle reduction was slower at 20 and 30C than 4C.
Not reportedTaxon
Verbatim
e0“the rate of reduction in hue angle of fruits stored at 20 and 30C was low compared to that of the fruits stored at 4C”
Claim · model-written summary
Temperature did not affect total soluble solids.
Not reportedTaxon
Verbatim
e0“Total soluble solids parameter was not affected either by high temperature or low temperature storage”
Claim · model-written summary
At 4C titratable acid was significantly higher than at 20 and 30C.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- 4Ce0
- Outcome
- Titratable acide0
- Direction
- highere0
- Value
- 0.40%e0
- Comparator
- 20 and 30Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Titratable acid of tomato fruits stored at 4C had significantly (p<0.05) higher value (0.40%) than fruits stored at 20 and 30C”
Claim · model-written summary
Shelf life increased as storage temperature decreased.
Not reportedTaxon
Verbatim
e0“The shelf life of the fruits significantly (p<0.05) increased with decreasing storage temperature”
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See all 158 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.