抄録
Hypobaric storage is considered as a new technology to extend the shelf life of climacteric fruits and vegetables and influence the rate of physiological responses. The aim of this study was to examine the effects of low-pressure storage on the physiological and physical changes of cv. ‘Red Hope’ tomato. Green mature and pink stages tomato were studied in 4 treatments (atmospheric pressure, 80 kPa, 60 kPa and 40 kPa) in which, ethylene, respiration rates, fruit firmness, color development, and total soluble solids were observed. The findings suggest that the emission of ethylene, respiration rates and the softening of fruit in green mature tomato reduced by low pressure compared to control. Low pressure delayed color changes in both mature green and pink stages tomato and a slight reduction in the Brix degree was recorded. Overall, the sub-atmospheric system is an effective method for delaying the senescence with maintaining the quality of tomato under normal temperature. In addition, 40 kPa showed delaying the softening and coloring compared to 60 kPa and 80 kPa. Thus, the hypobaric technique can be used to prolong the storability and reduce the post-harvest losses of tomato.
