Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage

The effects of storage at different temperatures (2, 5, 10, 15, and 20 degrees C) conditions on whole tomato (Solanum lycopersicum, cv. 'Zinac', fruits harvested at mature-green stage) quality parameters, such as colour, chilling injury, firmness, weight loss and total phenolic content, were investigated during a month period. Storage at all temperatures had significant impact on the quality parameters analysed. Significant alterations in tomato green colour, firmness and weight loss were observed. The results also revealed a slight increase in the total phenolic content, and that refrigeration storage at 2 and 5 degrees C induced chilling injuries. A fractional conversion model fitted well the experimental data on colour parameters (a. and degrees h value), firmness and weight loss. The storage temperature effect was successfully described by the Arrhenius law. These results represent a good predictive tool for tomato quality estimation along the food chain.