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Nippon Nōgeikagaku Kaishi
Vol. 49 (1975) No. 4 P 189-196

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http://doi.org/10.1271/nogeikagaku1924.49.189


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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