The Effect of Cold Storage and Packaging on Preservation of Tomato Fruits Variety Davista

By: Fatma Alajili , Thuraya Wheba

Department of Horticulture - Faculty of Agriculture - University of Tripoli

Issue: Vol 22 |First Issue | 2016

article language: Arabic

Abstract:

This research was conducted in the refrigerated units of the Department of Horticulture, Faculty of Agriculture, University of Tripoli, to evaluate tomato fruits (Solanum esculentum L.) of the Davista variety in terms of their thermal requirements and their effect on the storage period during the spring season of 2014-2015. Fruits were selected from three maturity stages: mature green, breaker, and fully ripe red. They were stored at three temperatures (0, 5, and 10°C) in perforated polyethylene bags (with 0, 32, and 64 pores). The results showed that storing tomato fruits at all three maturity stages at 0°C led to chilling injury and loss of marketable value, with green fruits being more sensitive to 0°C than breaker and red ripe fruits. Storage at 5°C caused damage to fruits of two maturity stages (green and breaker), while red ripe fruits were not affected by chilling injury and did not lose their market value. Fruits at all maturity stages retained their marketable value when stored at 10°C. Fruit coloring failed or decreased as the storage temperature decreased. Fruits stored at 10°C acquired the characteristic variety color within two weeks of storage. The results indicated that placing fruits in polyethylene bags had no effect, as all fruits colored within the same period. The moisture content of uncovered stored fruits decreased compared to fruits stored in polyethylene bags. Thus, it can be said that all treated fruits reached natural maturity within 13 days of storage, as Total Soluble Solids (TSS) increased and acidity decreased, which is a good indicator of tomato fruit ripening, while vitamin C decreased due to its easy breakdown and use in fruit respiration during storage.