EFFECT OF STORAGE METHODS ON PHYSICOCHEMICAL PROPERTIES OF TOMATOES (LYCOPERSICON ESCULENTUM)

摘要

The objective of this study was to compare the effect of storage conditions on the physical and chemical properties of tomatoes (Lycopersicon esculentum). Tomatoes were stored at RT, MAP RT, RF and MAP RF for up to 24 days. The weight loss, total soluble solids, mineral and lycopene content of the fruits were recorded for every 8 days. Refrigeration and MAP (modified atmosphere packaging) controlled the weight loss and total soluble solids were increased slightly. There was no change in mineral content and significant increase in the lycopene content.