Quality preservation and reduction of chilling injury occurrence of tomato fruit by warm water treatment

Abstract EN

Warm water treatments for 30 min.

at 30, 35, 40, or 45 °C , with a control (no dipping treatment) were carried out on mature-green and pink tomato fruit (Solarium lycopersicom L., cv.

Carmello).

Post-treatment, fruits were divided into three groups: group I (non-chilled) was held continuously at 20 °C until red ripe; group II (optimum-stored) was held at 13 °C; and group III (chilled) was held at 4 °C.

After 10 days, groups I and II were transferred to 20 °C until red ripe.

The following parameters were perform when fruit reached the red-ripe stage weight loss, Soluble Solid Content (SSC) firmness, fruit pH, acidity, decay, and time to ripening.

Chilling injury increased SSC, acidity, and time to ripen.

Warm water treatments enhanced firmness of chilled fruit, reduced water loss except for the 45 °C treatment, and reduced decay incident.

Fruit pH was not affected by the warm water treatments or chilling.

Optimum-stored fruit showed the best results of the tested parameters compared to the non-chilled and chilled fruits.

Since warm water treatments were advantageous within the range of 30 to 40 °C in reducing decay, minimizing chilling injury harmful effects, prolonging the storage period and improving some quality characteristics of the fruit; Therefore, it is recommended that warm water treatment be used prior to storage or refrigerated transport of the Jordanian produce.