Determination of ripening and storage facilities of 'torry' tomato cultivar harvested at green maturity stage

In this study, the effects of different postharvest treatments on 'Torry' cultivar of tomato harvested at green maturity stage were investigated. For that purpose, tomatoes were divided into four groups after harvesting. First group of tomatoes were treated with 625 ppb 1-MCP for 24 hours at 13°C temperature. Second group of tomatoes were treated with 1000 ppm ethylene for 24 hours at 20°C and third group of tomatoes were first applied with 1000 ppm ethylene at 20°C and then they were treated with 625 ppb dose of 1-MCP at 13°C after harvesting. Fourth of group of tomatoes were considered as control group in the experiment. After different postharvest applications tomatoes were stored at 13°C temperature and 90-92% relative humidity for 30 days. During storage, weight loss, fruit firmness, total soluble solids (TSS), titratable acidity (TA), fruit color, respiration rate and ethylene production were determined at an interval of 10 days. Furthermore, the amount of tomatoes deteriorated due to fungal and physiological disorders were calculated. For that purpose, tomatoes stored at cold storage were kept at 20°C for an additional 4 days under shelf life conditions and analysis conducted during cold storage were repeated. Extension in storage of tomatoes caused increase of weight loss. However, tomatoes treated with 1000 ppm ethylene had less weight losses as compared to other treatments during storage. In our study, both in cold storage and shelf life period 625 ppb dose of 1-MCP had maximum fruit firmness as compared to other treatments until 20 days of storage. However, after 20 and 20+4 days of storage fruit firmness showed a rapid decrease. The total soluble solids content showed an increase while amount of titratable acidity exhibited decrease at the end of storage during the study. The L* values of tomatoes increased in 1-MCP treated tomatoes for 20 days and later it had decreased. Similar results were obtained during shelf life period as well. No significant differences were observed between the C* values of tomatoes during both cold storage and shelf life conditions. In our study, the highest hº value was obtained in 625 ppb dose of 1-MCP while the lowest hº value was noted in tomatoes treated with 1000 ppm of ethylene. Similar results were obtained in tomatoes stored at shelf life as well. 'Torry' cultivar of tomatoes showed typical climacteric behavior and tomatoes treated with 625 ppb 1-MCP had lower respiration rate during analysis conducted at 20°C for first 20 days when compared with other treatments. Ethylene treatment after harvesting had increased ethylene production of tomatoes and 1000 ppm of ethylene had recorded the highest ethylene production. In term of fungal and physiological deterioration of tomatoes 1-MCP dose of 625 ppb had less unmarketable fruits when compared to the other treatments. Based on analysis conducted and results obtained it can be concluded that 625 ppb dose of 1-MCP was successful in the maintaining of fruit quality of 'Torry' cultivar of tomato for 20 days of storage. After that duration effect of 1-MCP had decreased. Ethylene application in tomatoes harvested at green mature stage had increased ripening and made them marketable.