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Ripening effects on the chilling sensitivity of processing and
non-processing tomato cultivars. |
| Mohammed,
M.,Brathwaite, R. A. I. |
| Department of
Food Production, Faculty of Agriculture and Natural Sciences, The
University of the West Indies, St. Augustine, Trinidad and Tobago |
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Studies on the sensitivity to chilling injury (CI) of 8 processing and 8
non-processing tomato cultivars stored at the table-ripe stage were
examined. Fruits were stored for 21 days at 7 deg C and upon transfer to
20 deg C for 1 or 3 days, respectively. The low correlation coefficient
between pitting and decay suggested that these two early manifestations
of CI are not significantly related. The least sensitive tomato
cultivars to CI were Advantage, Dorado, and Rio Grande among the
processing types and Star Pak and Walters of the non-processing types.
The least tolerant to CI were processing cultivars Caraibe and Cascade
and non-processing cultivars Early Set, Carnival, and Capitan. The
observed tolerance of table-ripe tomatoes after 21 days at 7 deg C plus
3 days at 20 deg C compared to control fruit stored continuously at 20
deg C for only 8-11 days indicates that a longer marketing period could
be obtained at temperatures lower than those currently recommended. |
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