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Abstract


Effects Of High Carbon Dioxide Treatment On Tomato Qualities
In this research, the effect of short term high C02 treatment on ripening quality of tomatoes were investigated. Tomatoes were harvested at mature green stage and stored at 13°C in controlled atmosphere (CA) conditions for 5 days. The CA conditions were 8 and 30 % C02 all with 3 % 02 plus air as control. The tomatoes were then stored at either 13°C or 20°C in air for 40 days but control fruits were stored for 45 days. At during storage colour, firmness, titratable acidity and total soluble solids were measured. While the tomatoes exposed to 30 % C02 for 5 days were not ripe even after 45 days storage. The fruits exposed to 8 % C02 reached to turning colour stage after 25 days storage whereas it was reached to “ligt red” stage of maturity. Particularly the colour of the fruits were better stored at 13°C, fruits were firmer and had higher total soluble solids with higher acidity values than other treatments. Furthermore, the colour of the control fruits reached to desired fruit colour within 15 days whereas the texture of the fruits especially stored at 20°C became unuseful after 15 days of storage.

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