HEAT STRESS AND CHILLING SENSITIVITY OF DIFFERENT RIPENING CLASSES OF TOMATOES

Mature-green, pink, light-red and red tomatoes (Lycopersicon esculentum Mill. cv.
Vibelco) were heat treated at 38°C for three days prior to storage at 2°C for 6 weeks in paper or polyethylene bags.
Fruit color changes, visible chilling injury, electrolyte leakage, ethylene and CO₂ production were determined at remival from storage or after transfered at 25°C. Results were compared between heat treated and nontreated (control) fruit when stored inpaper or polyethylene bags at 2°C for 6 weeks.
Based on fruit color changes, visible chilling injury, rate of CO₂ and ethylene production and electrolyte leakage, control fruit showed more chilling sensitivity and turned red slower tahn the heated fruit.
Both unheated and heated fruit stored in polyethylene bags had higher electrolyte leakage, visible chilling injury and CO₂ production, but lower ethylene production.
Fruit color development was faster in paper bags.
THe highest visible chilling injury, ethylene and CO₂ production and lowest electrolyte leakage was observed on mature-green fruit, whereas red fruit showed lowest visible chilling injury, ethylene and CO₂ production and highest electrolyte leakage.
Chilling sensitivity gradually declined from mature-green to red tomatoes.

I International Symposium on Solanacea for Fresh Market

A. Hakim, I. Voipio, E. Kaukovirta

Lycopersicon esculentum, storage, CO₂, maturity, C₂H₄, ion leakage

https://doi.org/10.17660/ActaHortic.1995.412.24