Quality of pink tomatoes (cv. Buffalo) after storage under controlled atmosphere at chilling and nonchilling temperatures

M. C.N. Nunes, A. M.M.B. Morais*, J. K. Brecht, S. A. Sargent

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)

Abstract

Greenhouse-grown pink tomatoes (cv. Buffalo) were stored in air or in a controlled atmosphere (CA) of 4% O2 plus 2% CO2, to study the effect of CA at chilling and nonchilling temperatures on fruit quality characteristics. Tomatoes could be stored in CA at 12C for three weeks with no major changes in fruit appearance. CA was effective in delaying color development and ripening at this temperature. The soluble solids content was lower after CA storage, but no significant differences in firmness, pH or titratable acidity were observed between storage in air or CA. Storage in CA at 12C was also effective in reducing decay. However, at 6C, fruit showed high incidence of decay after both air and CA storage. CA did not alleviate chilling injury symptoms relative to air-stored samples and may have caused CO2 injury. Water loss was greater under CA at both temperatures.

Original languageEnglish
Pages (from-to)363-374
Number of pages12
JournalJournal of Food Quality
Volume19
Issue number5
DOIs
Publication statusPublished - Oct 1996

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