Physicochemical Quality Changes in Tomatoes during Delayed Cooling and Storage in a Controlled Chamber
Abstract
:1. Introduction
2. Materials and Methods
2.1. Tomato Samples and Delayed Cooling Treatments
2.2. Storage Conditions
2.3. Experimental Design and Statistical Analysis
2.4. Quality Parameters
2.4.1. Weight Loss
2.4.2. Firmness
2.4.3. Total Soluble Solids (TSS)
2.4.4. Hue Angle (h°)
3. Results and Discussion
3.1. Properties of the Tomato Cultivars at Harvest
3.2. Weight Loss
3.3. Firmness
3.4. Total Soluble Solids (TSS)
3.5. Hue Angle (h°)
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Item | Description | |
---|---|---|
Tomato cultivar | Dabol (large), Dabol (medium), Cherry (Sense Q), and Cherry (7160) | |
Treatment | IS, DS, and DSC | 3 replications |
Storage period | IS: 15 days in controlled chamber | |
DS and DSC: 1 day (delayed cooling) in GH and 14 days in CC | ||
Main factors and their interactions | Treatments | 3 |
Storage period (intervals) | 4 | |
Cultivars | 4 | |
Environmental factors | Greenhouse (variable): 18–39 °C, 40–85% | |
Controlled chamber (constant): 10 ± 1 °C and 90% ± 3% |
Property | Treatment | Tomato Variety | |||
---|---|---|---|---|---|
Dabol (Large) | Dabol (Medium) | Cherry (Sense Q) | Cherry (7160) | ||
Diameter (cm) | IS | 7.07 ± 0.05 Ba | 4.82 ± 0.05 Cb | 2.61 ± 0.03 Ac | 2.14 ± 0.03 Bd |
DS | 7.59 ± 0.07 Aa | 5.85 ± 0.01 Ab | 2.45 ± 0.01 Cc | 2.25 ± 0.01 Ad | |
DSC | 6.82 ± 0.03 Ca | 5.68 ± 0.08 Bb | 2.55 ± 0.03 Bc | 2.08 ± 0.06 Bd | |
Weight (g) | IS | 170.04 ± 3.53 Aa | 140.10 ± 3.85 Bb | 13.73 ± 0.47 Ac | 10.13 ± 0.32 Ac |
DS | 175.81 ± 5.79 Aa | 153.13 ± 2.83 Ab | 11.94 ± 0.71 Bc | 10.51 ± 0.42 Ac | |
DSC | 167.71 ± 8.95 Aa | 151.08 ± 6.05 Ab | 12.28 ± 0.27 Bc | 10.08 ± 0.30 Ac | |
Firmness (N) | IS | 28.84 ± 2.95 Aa | 25.28 ± 1.38 Aa | 31.99 ± 4.02 Aa | 26.95 ± 1.66 Aa |
DS | 15.78 ± 1.48 Bd | 23.91 ± 0.79 Ac | 34.24 ± 2.96 Aa | 29.02 ± 3.02 Ab | |
DSC | 20.85 ± 4.54 ABb | 24.69 ± 0.49 Aab | 29.33 ± 4.75 Aa | 27.29 ± 2.39 Aab | |
Total soluble solids (°Brix) | IS | 3.98 ± 0.05 Bc | 4.59 ± 0.23 Ab | 8.53 ± 0.31 Aa | 8.69 ± 0.43 Aa |
DS | 4.79 ± 0.55 Ab | 4.26 ± 0.15 Bb | 7.97 ± 0.42 Aa | 8.57 ± 0.61 Aa | |
DSC | 4.19 ± 0.11 ABb | 3.98 ± 0.05 Bb | 8.41 ± 0.59 Aa | 8.81 ± 0.28 Aa | |
Hue angle (h°) | IS | 68.6 ± 3.51 Aa | 43.78 ± 0.74 Ab | 41.59 ± 2.28 Ab | 40.31 ± 0.68 Ab |
DS | 69.76 ± 5.16 Aa | 46.18 ± 4.71 Ab | 43.08 ± 2.03 Ab | 39.79 ± 1.45 Ab | |
DSC | 54.34 ± 2.73 Ba | 46.81 ± 4.98 Ab | 41.84 ± 1.82 Abc | 39.20 ± 0.65 Ac |
Item | d.f. | Weight Loss | Firmness | TSS | Hue Angle | ||||
---|---|---|---|---|---|---|---|---|---|
F | p | F | p | F | p | F | p | ||
Tr | 2 | 136.93 | <0.001 | 5.90 | 0.004 | 0.11 | 0.892 | 17.01 | <0.001 |
SP | 3 | 4522.07 | <0.001 | 85.07 | <0.001 | 11.91 | <0.001 | 88.12 | <0.001 |
C | 3 | 4382.66 | <0.001 | 822.93 | <0.001 | 2225.21 | <0.001 | 279.39 | <0.001 |
Tr × C | 6 | 71.93 | <0.001 | 3.77 | 0.002 | 4.11 | 0.001 | 16.51 | <0.001 |
Tr × SP | 6 | 34.28 | <0.001 | 0.59 | 0.741 | 2.03 | 0.068 | 3.65 | 0.003 |
SP × C | 9 | 840.09 | <0.001 | 8.26 | <0.001 | 10.28 | <0.001 | 11.94 | <0.001 |
Tr × SP × C | 18 | 14.72 | <0.001 | 0.26 | 0.998 | 2.63 | 0.001 | 1.56 | 0.085 |
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Kabir, M.S.N.; Ali, M.; Lee, W.-H.; Cho, S.-I.; Chung, S.-O. Physicochemical Quality Changes in Tomatoes during Delayed Cooling and Storage in a Controlled Chamber. Agriculture 2020, 10, 196. https://doi.org/10.3390/agriculture10060196
Kabir MSN, Ali M, Lee W-H, Cho S-I, Chung S-O. Physicochemical Quality Changes in Tomatoes during Delayed Cooling and Storage in a Controlled Chamber. Agriculture. 2020; 10(6):196. https://doi.org/10.3390/agriculture10060196
Chicago/Turabian StyleKabir, Md. Shaha Nur, Mohammod Ali, Wang-Hee Lee, Seong-In Cho, and Sun-Ok Chung. 2020. "Physicochemical Quality Changes in Tomatoes during Delayed Cooling and Storage in a Controlled Chamber" Agriculture 10, no. 6: 196. https://doi.org/10.3390/agriculture10060196