Journal of Food, Agriculture and Environment

Change of textural properties of tomatoes due to storage and storage temperatures

Author(s):

Tomaž Požrl ¹, Dragan Žnidarčič ^2*, Mirela Kopjar ³, Janez Hribar ¹, Marjan Simčič ¹

Recieved Date: 2010-01-15, Accepted Date: 2010-04-16

Abstract:

Textural and colour properties are the most important factors that determine tomatoes quality. Study of textural changes and colour change of whole tomatoes due to storage time and temperature was carried out. Investigated samples were stored at 5 and 10°C during 24 days. All investigated textural parameters decreased during storage. Firmness of tomatoes stored at 5°C decreased from 115.52 N to 31.83 N and for sample stored at 10°C to 19.33 N, respectively. Tomatoes quality properties strongly depended on the temperature. Tomatoes stored at lower temperatures had lower weight loss, lower colour change and lower change of textural properties which suggests that those tomatoes had longer storage life than tomatoes stored at higher temperature.

Keywords:

Lycopersicon esculentum Mill., tomatoes, texture, colour, storage

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Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Food and Health
Pages: 292-296

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