Variations in postharvest attributes of different types of tomatoes stored under shelf-life conditions

In this study, beefsteak, heirloom and cluster types of tomatoes were harvested at breaker stage and tomatoes were stored at 20 degrees C temperature with 60 +/- 5% relative humidity for comparing their shelf-life performance. Data for the weight loss, fruit color, fruit firmness, titratable acidity (TA), total soluble solids (TSS), chlorophyll, lycopene content, ethylene production, respiration rate and amount of unmarketable fruits were determined during 21 days of storage. Different types of tomatoes had significant effects on weight loss, L*, h degrees, fruit firmness, chlorophyll and lycopene content and amount of unmarketable fruits. However, non-significant effects of different types of tomatoes on C*, TSS and TA were observed. Maximum L*, C*, h degrees values, fruit firmness, chlorophyll content, minimum weight loss, amount of unmarketable fruits, lycopene content, ethylene production and respiration rate were recorded in beefsteak type of tomatoes. Therefore, it can be concluded that beefsteak type of tomatoes had better fruit quality and shelf-life performance than heirloom and cluster type of tomatoes. They can be successfully stored with minimal quality losses for 21 days of shelf-life period at 20 degrees C.