Abstract
Abstract Tomato were stored at different temperatures(10℃, 20℃, room temperature and 30℃) for 5 days. During the storage period, Brix, pH, color, texture, vitamin C, lycopene were analyzed. Brix and pH had a little change. Texture force of tomato decreased with storage time and we could see a softening for tomato stored at 30℃ for 1 day. Addtional, the L*(lightness) and b*(yellowness) decreased and a*(redness) increased with storage time. Addtionally, content of vitamin C increased up to 9.08 ㎎/100 g ～ 17.82 ㎎/100 g after 5 days storage according storage temperature, whereas content of lycopene increased up to 3.81 ㎎/㎏ ～ 34.56 ㎎/㎏ after 5 days storage according storage temperature. Optimal mature temperature for tomato was room temperature.Key words: tomato, storage temperature, quality, color difference, lycophene, vitamin C. † Corresponding author: Ji Young Yang, Dept. of Food Science & Technology, Pukyoung National University, Busan 608-737, Korea. Tel: +82-51-629-5828, E-mail: jyyang@pknu.ac.kr
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
Tomato Brix and pH changed little during storage.
- Taxon
- Tomato
Solanum lycopersicumt0 - Outcome
- Brix and pHe0
- Direction
- a little changee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Brix and pH had a little change.”
t0“Tomato”
Claim · model-written summary
Tomato texture force decreased with storage time.
- Taxon
- tomatoSolanum lycopersicume0
- Organ / stage
- storage timee0
- Outcome
- Texture forcee0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Texture force of tomato decreased with storage time”
Claim · model-written summary
Tomato stored at 30℃ softened after one day.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- 30℃e0
- Outcome
- a softeninge0
- Qualifier
- for 1 daye0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we could see a softening for tomato stored at 30℃ for 1 day”
Claim · model-written summary
Tomato lightness and yellowness decreased with storage time.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- storage timee0
- Outcome
- L*(lightness) and b*(yellowness)e0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the L*(lightness) and b*(yellowness) decreased and a*(redness) increased with storage time”
t0“Tomato”
Claim · model-written summary
Tomato redness increased with storage time.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- storage timee0
- Outcome
- a*(redness)e0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a*(redness) increased with storage time”
t0“Tomato”
Claim · model-written summary
Tomato vitamin C content increased after five days, varying from 9.08 to 17.82 ㎎/100 g by storage temperature.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- content of vitamin Ce0
- Direction
- increasede0
- Value
- 9.08 ㎎/100 g ～ 17.82 ㎎/100 ge0
- Setting
- storage temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“content of vitamin C increased up to 9.08 ㎎/100 g ～ 17.82 ㎎/100 g after 5 days storage according storage temperature”
t0“Tomato”
Claim · model-written summary
Tomato lycopene content increased after five days, varying from 3.81 to 34.56 ㎎/㎏ by storage temperature.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- content of lycopenee0
- Direction
- increasede0
- Value
- 3.81 ㎎/㎏ ～ 34.56 ㎎/㎏e0
- Setting
- storage temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“content of lycopene increased up to 3.81 ㎎/㎏ ～ 34.56 ㎎/㎏ after 5 days storage according storage temperature”
t0“Tomato”
Claim · model-written summary
The authors identify room temperature as optimal for tomato maturation.
- Taxon
- tomatoSolanum lycopersicume0
- Outcome
- room temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Optimal mature temperature for tomato was room temperature”