POSTHARVEST QUALITY AND PH OF FUSARIUM-INOCULATED TOMATO FRUIT UNDER CONTROLLED ATMOSPHERES

in HortScience
View More View Less
  • 1 Department of Vegetable Crops/Mann Lab, University of California, Davis, CA 95616

Tomato (Lycopersicon esculentum Mill., cv. BHN 91) fruit were hand harvested at the pink sage of maturity and stored at 12.5, 20, and 30C in air, 3% O2 + 5% CO2, or 0.5% O2 + 20% CO2 for up to six days. Half of the fruit were inoculated with Fusarium. Control fruit retained the best appearance in 3% O2 + 5% CO2 at both 20 and 30C. Inoculated fruit at 12.5, 20 and 30C in air or 3% O2 + 5% CO2 were acceptable for 12, 3 and 2 days, respectively, but they deteriorated more rapidly compared to fruit held in 0.5% O2 + 20% CO2 as temperature and time increased. Off-odors were present in all 0.5% O2 + 5% CO2 treatments by days 12, 9 and 5 at 12.5, 20 and 30C, respectively. A significant time- and temperature-dependent increase in pH of locular and pericarp tissue, and of supernatant pH occurred in inoculated regions of fruit held in air by days 12, 6 and 3 at 12.5, 20 and 30C, respectively. In contrast, reduced acidity occurred at 9 and 5 days in 3% O2 + 5% CO2 at 20 and 30C, respectively. Generally, increased pH followed a trend with air > 3% O2 + 5% CO2 > 0.5% O2 + 20% CO2.

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 78 13 1
PDF Downloads 84 34 2