Title : Prediction of weight loss of low temperature stored tomatoes (tiwai 250) by nondestructive firmness method
Abstract:
The purpose of this study was to investigate the weight loss, firmness, external color and vitamin C (VC) content of tomatoes (Lycopersicon esculentum). Same tomato samples were measured by non-destructive method and stored at low temperature and high humidity for 15 days. Tomatoes were harvested in the light red stage, sorted and packed in boxes, and then stored in a constant temperature and humidity environment (10, 90, 10% RH). Weight loss, firmness and external color quality were measured every three days. Weight loss increased by 1.13 ± 0.15%, but it may not be considered to affect quality. The surface color of fruit was changed, especially in brightness and hue angle. The color values were analyzed by ANOVA, and the results were significant (p < 0.001). Fruit firmness decreased during storage, but not in direct proportion. The firmness was reduced to 40% of the initial state on the 15th day of storage. Finally, all the experimental data were summarized, the relationship between firmness and weight loss was analyzed, and a linear regression model was constructed. The model can predict weight loss by non-destructive hardness measurements. The results of this study can be used to help tomato exporters and suppliers obtain real-time quality factors through the proposed method and regression model.
