Effect of High Temperatures on the Change of Carotenoid Contents in Tomato Fruit after Harvest

Abstract

The effect of storage temperature on the change of carotenoid contents in epidermal part (surface tissue) and fleshy part (outer part of the pericarp) of tomato fruit after harvest was investigated.
1.The color of mature green tQmato fruit changed from green to red during storage at 20°C, but changed to a mixed color or a speckled color of red, orange, and yellow at 30 °C;and turned yellow at 35°C.
2.The epidermal part of the fruit was more sensitive to high temperature than was the fleshy part;the accumulation of phytoene and lycopene was inhibited significantly in surface tissues;high temperature prevented the accumulation of phytoene more so than it did of lycopene.
3.The content of β-carotene increased in both parts during storage at 30 QC, but decreased with extended storage.
4.Ascorbic acid andα-tocopherol contents decreased especially in the epidermal region during storage at 30° and 35°C, Hence, high temperatures influence the change of carotene cQntent in the surface tissues more than they do the fleshy pericarp of harvested tomato fruit.