Studies on the coloration of tomato fruits.
VIII. Effect of storage temperature on pigment contents of fruits
1962 Volume 31 Issue 4 Pages 325-328
Details
1962 Volume 31 Issue 4 Pages 325-328
The experiments were carried out to ascertain the influence of storage temperature and harvest time on the chemical quality and pigment contents of fruits from 1959 to 1961 at the Agricultural Faculty, Shinshu University. The varieties used were Kurihara in 1959 and Mitsuoka in 1960 and 1961.
1. Fruits were harvested on the 38th day after flowering, and were stored at 15°C, 22°C, or 30°C. Control fruits were allowed to mature on plant. The number of days from flowering to coloring was smaller for the fruits stored at 30°C, and larger for the fruits stored at 15°C, than those matured on plant. Acidity of the fruits stored at 30°C was the highest of all. As to pigment contents, the fruits stored at 22°C contained most and those stored at 15°C contained least lycopene than those stored at other temperature.
2. Fruits were harvested on the 15th, 25th, 35th, 45th and 55th day after flowering, and were stored at 25°C. The number of days from flowering to maturing was smaller when harvested earlier. Acidity of fruit was higher in early harvested fruits and the sugar content was greater in late harvested fruits. Lycopene contents were larger in fruits harvested on the 15th day after flowering than other fruits, while smaller in fruits harvested on the 35th day after flowering. A similar tendency was observed for carotene and xanthophyll contents.
3. Fruits were harvested on the 38th day after flowering, and were stored at 35°C, 30°C or room temperature (23-28°C) for 16 days. Furthermore, each group of fruits was stored at room temperature (23-28°C) for 7 days. Viscosity of juice from fruits stored at 30°C was larger than that from other fruits, and it was the same for those stored at room temperature for 7 days. Lycopene contents were small in fruits stored at 35°C, and fruits at room temperature contained more lycopene than other storage fruits. But fruits stored at 35°C, followed by storage at room temperature for 7 days produced lycopene. Carotene and xanthophyll contents were greater in fruits stored at room temperature and less in those stored at 35°C.
