Articles
ONE-TIME HARVEST AND STORAGE OF TOMATO FRUIT: TECHNICAL AND ECONOMICAL EVALUATION
Article number
287_48
Pages
411 – 416
Language
Abstract
A one-time harvest of fresh market tomatoes was carried out obtaining high percentages of reds (37%) and turning (30%), and a lower percentage of mature green (23%) fruits.
Red and turning tomatoes harvested at the end of the season production were stored at 3°C and 10°C, respectively, for 10 days.
Mature green ones were kept at 12°C in a cold room equipped with an ethylene scrubber or in a CA room at 12°C for 40 days.
Economical evaluation of one-time harvest plus the different storage procedures provided a higher income than that using the traditional harvest system.
Publication
Authors
G. Anelli, F. Mencarelli, R. Massantini
Keywords
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