Nippon Nōgeikagaku Kaishi
Online ISSN : 1883-6844
Print ISSN : 0002-1407
Effect of High Temperature-Short Term Storage of Mature Green Tomato Fruits on Changes of Their Chemical Composition after Ripening at Room Temperature
Nagao OGURAHiroki NAKAGAWAHidetaro TAKEHANA
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1975 Volume 49 Issue 4 Pages 189-196

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Abstract

Tomato fruits were harvested at mature green stage and were stored in air at 4°, 20°, 33°C, and room temperature. The storage life of tomato fruits were estimated on fresh weight, titrable acidity and contents of sugar, ascorbic acid, pectic substance, lycopene, β-carotene and chlorophyll at intervals during storage under various conditions.
Fruits stored at room temperature showed normal ripening associated with coloring and softening. Fruits stored at 4°C did not show loss of chlorophyll, hydrolysis of pectic substance and synthesis of lycopene, and physiological injury was observed during storage.
In fruits stored at 33°C, the contents of chlorophyll and ascorbic acid were decrease, and the synthesis of lycopene but that of β-carotene was repressed. Also, normal ripening was inhibited, though physiological injury and putrefaction were not observed during storage.
Fruits previously stored at 33βC for several days and afterwards ripened at room temperature caused the lycopene synthesis, and storage life was extended to a long period. The maximum storage life was about 200 days.

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