The Changes of Hardness and Mineral Components of Tomato Fruits during Ripening

토마토 과실의 성숙중 경도 및 무기성분의 변화

This study was conducted to investigate the relation of softening with the mineral compone-nts during ripening of tomato fruits. The mineral contents of Ca, K, Mg, Zn. Fe Mn and Cu and its existence form respiratory rate and hardness during ripening were evaluated. The respiratory rate of tomato fruits was decreased until 42 days after anthesis and then increased the climacteric maximum was found on 49 days after anthesis then decreased. The hardness of tomato fruits during ripening did not change greatly until 45days after anthesis then decrea-sed markedly. The major mineral components of tomato fruits were K, Ca, and Mg, Zn Fe Mn and Cu were the minor components. The contents of soluble Ca, Ma and K increased markedly and those of bound Ca and Mg decreased markedly after 45days during ripening,. However other components were not changed greatly.