Effect of Storage Temperatures on Color of Tomato Fruit (Solanum Lycopersicum Mill.) Cultivated under Moderate Water Stress Treatment

Abstract

Moderate water stress tomato cultivated hydroponically in the greenhouse contains high lycopene and very sensitive to storage temperatures. This study aimed to observe the effect of storage temperatures on the lycopene content and color quality parameters of tomato (both moderate water stress and no water stress tomato). The lycopene content of water stress tomato increased with the temperatures higher than 10 °C while no water stress tomato relatively stable or increased slightly. The lightness (L*) value of water stress and no water stress tomato decreased during storage in 10, 15, 25 and 30 °C temperatures. The redness (a*), yellowness (b*), a*/b*, hue (h), and chroma (C*) remained stable after 4 days storage in those temperatures. Storage with temperatures above 15 °C increased the color parameters value of both water stress and no water stress tomato. Moderate water stress treatment increased the redness color and harvesting tomato in ripening stage will only shows lightness (L*) major change during storage.

Modelling effects of pre-storage treatments, maturity stage, low-cost storage technology environment and storage period on the quality of tomato fruit

“…The plot showed a steep decline during the first week and slow decrease thereafter indicates that the hue angle level has decreased during DOS. The result is similar to the findings of by Khairi, Falah, Suyantohadi, Takahashi and Nishina (2015) that has shown a decrease in the hue angle during storage period. The result might be caused by breakdown of the tomato fruit cell wall and the lycopene development was intensified during storage (Khairi et al, 2015).…”

“…The result is similar to the findings of by Khairi, Falah, Suyantohadi, Takahashi and Nishina (2015) that has shown a decrease in the hue angle during storage period. The result might be caused by breakdown of the tomato fruit cell wall and the lycopene development was intensified during storage (Khairi et al, 2015). The result can help to study the tomato colour kinetics affected by storage period.…”

Post-harvest evaluation of tomato genotypes with dual purpose

“…Average values of the parameters a*, b*, L*, and chroma (C*) of different materials of industrial tomato. Lycopene has a fundamental role in tomato's red color (Soares & Rangel, 2012;Li et al, 2013;Preczenhak et al, 2014;Khairi et al, 2015). Carvalho et al (2005) state that the higher the levels of component a*, higher are the levels of lycopene.…”

A Study on Organic Tomatoes: Effect of a Biostimulator on Phytochemical and Antioxidant Activities

“…Color measurement was performed following the method described by Khairi and others [15] using a Minolta CR 300 Chroma Portable Colorimeter purchased from Hunterlab, Reston, Virginia, United States, with C illuminant expressed as * , * , and * . The instrument was calibrated using the black and white tiles provided.…”