ALLEVIATING CHILLING INJURY AND MAINTAINING QUALITY OF TOMATO FRUIT BY HOT WATER TREATMENT

Abstract

Mature-green and pink tomato fruit (Solanum lycopersicom Mill., cv. Carmello) were treated with warm water for 30 min. at 30, 35, 40 or 45 oC (non-chilled), and then either held continuously at 20 oC until red ripe (maximum 19 days), or at 4 oC (chilled) for 10 days then 20 oC for an additional 6 days past the red ripe stage. When fruit reached the red ripe stage, soluble solid contents, pH, firmness and weight loss were determined, decay incidence was rated and days to ripen was recorded. Chilling rather than warm water increased the fruit SSC, but neither of the treatments affected the fruit pH. Warm water treatment enhanced firmness of fruit held at chilling temperature. Weight loss was reduced in chilled and warm water treated fruit except for 45 oC that showed an increase in weight loss. Non chilled pink and mature-green tomato fruit ripened in 5 or 11 days respectively while chilled fruit ripened in 12 or 22 days (including a 10-day holding at chilling temperature. Pre-storage warm water treatment can be beneficial within the range of 30 to 45 oC in reducing decay, alleviating chilling injury, prolonging the storage period and improving some quality characteristics of the fruit.