Effects of Storage Temperature and Packaging on the Postharvest Quality of Tomato (Solanum lycopersicum L.)
DOI:
https://doi.org/10.24843/Keywords:
cold storage, fruit quality, polyethylene packaging, postharvest physiology, shelf lifeAbstract
Tomato (Solanum lycopersicum L.) is highly perishable because respiration, transpiration, and ripening continue after harvest. This study evaluated six combinations of packaging and storage temperature for preserving tomato quality. A completely randomized design was used with unpackaged, polyethylene-packaged, or newspaper-wrapped fruit stored at ambient temperature or 15 °C. Each treatment combination was replicated four times, resulting in 24 experimental units. Weight loss, firmness, total soluble solids, vitamin C, carotenoid content, and sensory scores for texture and colour were evaluated during 14 days of storage. Treatment combinations significantly affected the measured quality attributes. Polyethylene packaging at 15 °C resulted in the lowest weight loss, greatest firmness and vitamin C content, and highest texture score. It also delayed colour development and carotenoid accumulation, indicating slower ripening. Under the conditions tested, polyethylene packaging at 15 °C was the most effective treatment for maintaining the physical, chemical, and sensory quality of Mustafi tomatoes during 14 days of storage.
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