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Kinetic models were performed to investigate the quality changes of tomatoes. The samples were transported from three different distances (100, 154, and 205 km), and then stored at a temperature of 10 and 22°C. Physical (weight loss, color, and firmness), chemical (titratable acidity (TA), total soluble solids (TSSs), sugar/acid ratio, and pH), and nutritional (total lycopene and carotenoids) quality parameters of tomato were measured for 12 days of storage. Transportation of tomatoes from the long‐distance transportation and storage at 22°C resulted in a higher increase in weight loss, redness, color index, total lycopene, and carotenoids, and a higher decrease in firmness, color lightness, TA, and so forth. The results showed that the quality changes were well described by the zero‐order kinetic model (with a coefficient of determination R2 = values of.9993–.8400). Weight loss, total lycopene, and carotenoids were adequately fitted with the zero‐order kinetic model, where TSSs and most firmness experimental values were successfully fitted with the first‐order kinetic model. In all cases, the reaction rate constant (k) was higher at 22°C storage temperature compared to storage at 10°C. To validate the appropriateness of the selected models, weight loss, firmness, some color parameters, TA, and total lycopene were taken as examples. All the experimental and predicted data showed a strong agreement. Overall, the results of this study could help the distributors, processors, and consumers to identify the storage time and the ideal edible time. Practical applications: The practical application obtainable from our research is the classification of fresh produce based on their maturity stage is required to select the suitable packaging with high strength material during long‐distance transportation. Also, the practical objective of the study is to improve refrigeration storage condition of tomato or many other fresh produce after transportation in the industrial field to maintain its quality attributes for long time. In particular, the proposed study establishes the correlation between transport distance, storage temperature, and duration and the quality attributes of tomato to obtain a mathematical model to predict the quality changes during storage and to assess the effect of transport distance on tomato. The knowledge of such type of data can help to develop an advanced supply chain strategies like transporting, storage, and routing policies. [ABSTRACT FROM AUTHOR]

Transportation over longer distances could accelerate the chemical changes of fresh produce. Moreover, fresh produce quality is also influenced by temperature conditions during storage. The present study aims to explore the postharvest quality chemical and nutritional changes in tomatoes as affected by transportation distance and storage conditions. Tomato fruit was transported from a local farm to three distances (100, 154, and 205 km) and delivered to the laboratory to undergo chemical and nutritional quality analysis. Tomatoes were stored at two storage temperature conditions at10°C (95 ± 1% relative humidity) and 22 °C (65 ± 5% relative humidity) for 12 days. To record all vibration data signals, a 3-Axis USB vibration/acceleration data logger was used during transportation. The changes in chemical properties of tomato including total soluble solids (TSS), titratable acidity (TA), sugar:acid ratio (TSS:TA), and pH were measured. Furthermore, nutritional changes (i.e., total lycopene and carotenoids) were determined. Vibration data results recorded 41% of acceleration occurrence in the range interval of 0.0099 -0.0116 m/s2 in the longest distance of road travel. Chemical quality indicators like total soluble solids and sugar/acid ratio were mostly affected (p < 0.05) by storage condition and duration but not (p > 0.05) by transportation distance. However, TA was significantly affected by all investigated factors and was lower (0.25%) in tomatoes transported from the farthest distance compared to medium and shortest distances (0.26%) stored at 22 °C. Lycopene and carotenoids were highly affected by all studied factors. The highest amount of lycopene and carotenoids was observed in tomato transported from a long distance and stored at 22 °C on day12 with 1.21 and 1.55 mg.100 g−1 FW, respectively. The temperature during storage and long-distance transportation is critical in reducing postharvest chemical and nutritional quality losses of tomatoes. [ABSTRACT FROM AUTHOR]

This study examined three main possible effects (impact, storage temperature, and duration) that cause and extend the level of bruising and other quality attributes contributing to the deterioration of tomatoes. The impact threshold level required to cause bruising was conducted by subjecting tomato samples to a steel ball with a known mass from different drop heights (20, 40, and 60 cm). The samples were then divided and stored at 10 and 22 °C for 10 days for the further analysis of bruise area and any physiological, chemical, and nutritional changes at two day intervals. Six prediction models were constructed for the bruised area and other quality attribute changes of the tomato. Storage time, bruise area, weight loss, redness, total color change, color index, total soluble solids, and pigments content (lycopene and carotenoids) showed a significant (p < 0.05) increase with the increase of drop height (impact level) and storage temperature. After 10 days of storage, high drop impact and storage at 22 °C generated a higher reduction in firmness, lightness, yellowness, and hue (color purity). Additionally, regression model findings showed the significant effect of storage duration, storage temperature, and drop height on the measured variables (bruise area, weight loss, firmness, redness, total soluble solids, and lycopene) at a 5% probability level with a determination coefficient (R² ) ranging from 0.76 to 0.95. Bruising and other quality attributes could be reduced by reducing the temperature during storage. This study can help tomato transporters, handlers, and suppliers to understand the mechanism of bruising occurrence and how to reduce it. [ABSTRACT FROM AUTHOR]