The effect of storage conditions on some tomato varieties, during the postharvest period
Keywords:biochemical components, ionized air, storage, tomatoes
In this study, an analysis was made of how the variety and storage conditions influence the keeping of tomatoes in the fresh conditions, in the post-harvest period. The fruits of three varieties of tomatoes were stored in different technological conditions: at ambient temperature (20-22 °C), with and without air ionization; at a temperature of 10-12 °C, with and without modified atmosphere; and at a temperature of 3-5 °C. The firmness of the pulp and some biochemical components were analysed, respectively the soluble dry matter, the total sugar, the acidity and vitamin C. For the studied varieties the mass losses were appreciated and losses due to rotten during the analysed period. The observations made during the storage of tomatoes in different conditions confirmed that, in general, tomatoes are relatively easily alterable products, the storage period being between 5 days and 15 days. The experimental research carried out showed the fact that the fresh storage time of tomatoes varies significantly depending on the storage conditions but also depending on the tomato variety investigated. The main problem was represented by the large volume of losses due to rotting recorded in one of the varieties regardless of the storage conditions and also the very large differences in losses due to rotting existing between the varieties within the same storage conditions.
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