EFFECTS OF SEALING OF STEM SCAR ON RIPENING RATE AND INTERNAL ETHYLENE, OXYGEN AND CARBON DIOXIDE CONCENTRATIONS OF TOMATO FRUITS

Ripening rate and the changes of internal gas composition of green tomato fruits after sealing of stem scar were monitored under room temperature and compared with unsealed fruits.
Sealing of stem scar greatly reduced the ripening rate and extended the storage life.
After 70 days at room temperature, the sealed fruit were still in a good condition with some uneven red colour on the shoulder, while the unsealed fruits fully ripened within 20 days.
After sealing the stem scar, the oxygen level in sealed fruits decreased rapidly and fell down below 3% within 2 days, while the internal carbon dioxide level increased to about 6% in the following several days.
Sealing of stem scar inhibited the evolution of carbon dioxide and ethylene.
The results indicate that the increase of carbon dioxide and decrease of oxygen within the sealed fruits contributed to the delay of fruit ripening.
It also implies that the stem scar of tomato fruit is the major pathway of internal and external gas exchange.

International Symposium Effect of Pre- & Postharvest factors in Fruit Storage

C.X. Yang, R.L. Shewfelt

https://doi.org/10.17660/ActaHortic.1999.485.56