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| Quality Changes of Tomato Fruits with Different Maturity during Storage |
| SONG Mengyuan，NING Guofa，TIAN Yongqiang，GAO Lihong* |
| College of Horticulture，China Agricultural University，Beijing Key Laboratory of Growth and Development Regulation of Protected Vegetables，Beijing 100193，China |
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Abstract This study used tomato variety‘Jingcai No.8’as the experimental material，and investigated the quality changes of tomato fruits with different maturity during storage at 4 ℃．The fruit quality was comprehensively evaluated by using the tomato quality index（TQI）．The results showed that the hardness of fruits with different maturitydecreased gradually with increased storage time．The soluble solid content，VC content and sugar/acid ratio reached a maximum at 3 days，7 days and 7 days after storage，respectively，while the nitrate content reached a minimum at 3 days after storage．The soluble sugar contents of half-ripe and firm-ripe fruits maximun levels at 3 days after storage，while the soluble sugar content of full-ripe fruits reached a maximum at 7 days storage．The organic acid contents of half-ripe and full-ripe fruits showed the highest values at one day after storage，while the organic acid content of firm-ripe fruits exhibited the highest value at 3 days after storage．The TQI of fruits with different maturity showed relatively high level at 3 days and 7 days after storage．Taken altogether，postharvest storage of half-ripe，firm-ripe and full-ripe fruits at 4 ℃ respectively for 7 days，3 days and 3 days can be applied to obtain the best comprehensive quality and simultaneously to extend the shelf-life of tomatoes．
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Received: 19 May 2022
Published: 30 September 2022
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