Determination of Shelf-life of Black Mini Tomato Based on Maturity and Storage Temperature

Black mini tomato. fruits were harvested at different stages of maturity (immature-mature green and mature-black red) and stored at different temperatures (8, 12, and 20 degrees C) to investigate the quality and lycopene content during storage. Weight loss increased dramatically at higher temperature for both harvesting stages without significant differences. Firmness of immature fruits decreased below the initial level of mature fruit (8.1N) after 5, 8, and 19 days storage, when they were stored at 20, 12, and 8 degrees C, respectively. Soluble solid contents of mature fruit increased at initial storage, and were higher as compared to immature fruits before deterioration at each storage temperature. Decrease in titratable acid of mature fruits depended on storage time and temperature. However, titratable acid of immature fruits showed little change during storage, and so it did not affect flavor. Hunter a value changed greatly in immature fruit stored at high temperature. Unlike ripe tomatoes, there was no significant difference in black tomato Hunter b values of immature and mature fruit at initial and 12 days storage. However, immature fruits stored at 8 degrees C did not reach full maturity and color development and ripening. High storage temperature increased lycopene production while low storage temperature blocked lycopene development. Shelf life of the immature fruits, which was evaluated by elapsed days to conventional mature stage, was 12 and 15 days when they were stored at 20 and 12 degrees C, respectively. The optimum storage temperature to maintain the quality and lycopene content of mature fruits was 12 degrees C. Moreover, the shelf life of mature fruits stored at 20 degrees C could reach up to 5 days.