Changes in quality parameters of truss tomatoes during storage

Truss tomatoes (Lycopersicon esculentum Mill. cv. Messina, Ever, Compari and 72-110RZ) were stored to investigate effect of storage temperature, cultivar, and packing material on quality changes and self life. Titratable acidity, firmness, soluble solids content, fructose and glucose decreased more rapidly at room temperature than at 10 degrees C, they decreased more as time in storage increased, and they decreased more with early rather than with late fruit on a truss. Malic and citric acid contents of three cultivars ('72-110', 'Ever', 'Compari') were comparatively higher at 10 degrees C storage than at room temperature but not with 'Messina'. At room temperature, the fruit stalk appeared severely dehydrated after 10 d storage, and fungal rots appeared in 14 d. Shelf life of 'Messina', 'Ever', and 'Compari' was about 18 d at 10 degrees C, but only about 10 d for all 4 cultivars stored at room temperature. Fruit color and gloss, titratable acidity, firmness and soluble solids content were affected by packing material, but the effects were relatively minor. Rate of weight lose in packed PET (Polyethylene Terephthalate) containers was higher than that of weight in LLDP (Linear Low Density Polyethylene). Major causes of quality loss during storage were dehydration of the fruit stalk and development of fungal rots.