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Changes in quality parameters of tomatoes during storage: a review

  • Jung, Jae-Min (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Shim, Joon-Yong (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Chung, Sun-Ok (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Hwang, Yong-Soo (Department of Horticulture, Chungnam National University) ;
  • Lee, Wang-Hee (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Lee, Hoonsoo (Department of Biosystems Engineering, Chungbuk National University)
  • Received : 2018.12.21
  • Accepted : 2019.03.25
  • Published : 2019.06.01

Abstract

The quality of tomatoes drastically changes according to storage conditions, such as temperature, humidity, and air composition. High storage temperatures result in the degradation of the firmness and color of tomatoes and in decay by bacteria, whereas chilling injury and softening can be caused by storage at low temperatures. The gas composition in the storage and packaging are other parameters that influence the quality and shelf life of tomatoes by preventing excessive transpiration and respiration. In addition, tomato quality is dependent on the degree of maturity and harvest season. Because there are many quality parameters, it is necessary to systemically establish an optimal standard, and this approach requires collecting and reviewing various data on storage conditions. The aim of this review was to provide basic information by comparing and analyzing studies on the changes in tomato quality (firmness, color, lycopene content, and acidity of tomatoes) during storage and to describe a few models that can assess the quality parameters. Many studies have provided results from experiments on the effects of postharvest control (e.g., storage temperature, packaging film, and gas treatment, as reviewed above) on tomato quality including firmness, soluble solids content, and lycopene content. However, it is still necessary to conduct an overall analysis of the published conditions and to determine the best method for preserving the quality of tomatoes as well as other fruits.

Table 1. Storage conditions and references.

CNNSA3_2019_v46n2_239_t0001.png 이미지

Table 2. Optimal conditions for tomato storage in previous studies.

CNNSA3_2019_v46n2_239_t0002.png 이미지

Acknowledgement

Supported by : Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET)

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