Effect of Storage Temperatures on Fruit Quality of Tomato (Solanum lycopersicum Mill.)Cultivated under Water Stress Treatment

TL;DRAbstract

Tomato cultivated hydroponically under moderate water stress treatment produce better qualities such as higher sweetness (popular for �high brix tomato�) and high lycopene content. The objective of this research is to analyze the effects of storage temperatures on postharvest quality of water stress and no water stress tomato especially on weightloss, sweetness, acidity , firmness, lycopene content, and color during storage. After harvesting at early ripening stage (light red color), various temperatures (10 °C, 15 °C, 25 °C, and 30 °C) were given to water stress and no water stress tomatoes until full ripe or mature stage of tomato. Quality parameters of the fruit were measured on individualtomatoes at regular intervals. The result showed that firmness value of waterstress tomato were lower and sweetness, acidity, lycopene content, and weightloss index of water stress tomato were higher than no water stress tomato during storage with various temperature. storaging

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