Respiratory Characteristics of Stored Tomato. (Part 1). Experimental Storage System and Storage Characteristics in Atmospheric Environment.

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  • MYINT WIN WIN
    The Japanese Society of Agricultural Machinery Faculty of Bioresources, Mie University
  • MOTONAGA Yoshitaka
    The Japanese Society of Agricultural Machinery Faculty of Bioresources, Mie University
  • HASHIMOTO Atsushi
    The Japanese Society of Agricultural Machinery Faculty of Bioresources, Mie University
  • KAMEOKA Takaharu
    The Japanese Society of Agricultural Machinery Faculty of Bioresources, Mie University

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Other Title
  • 貯蔵トマトの呼吸特性　（第１報）　　実験用貯蔵装置の試作と大気下での貯蔵特性
  • チョゾウ トマト ノ コキュウ トクセイ ダイ1ポウ ジッケンヨウ チョゾウ ソウチ ノ シサク ト タイキ カ デ ノ チョゾウ トクセイ
  • Experimental Storage System and Storage Characteristics in Atmospheric Environment
  • 実験用貯蔵装置の試作と大気下での貯蔵特性

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Abstract

An experimental storage system for agricultural products to control temperature and gas composition was constructed. The experiment in which tomato storage characteristics at 25°C under normal atmospheric condition could be obtained with high precision was made by using this apparatus. The immature tomatoes, which typically showed the post-ripening behavior, were used as the experimental samples. For the storage characteristics, O2 and CO2 concentrations, total pressure, temperature, and relative humidity were continuously measured while the ethylene and alcohol concentration were determined by inner gas sampling. Surface color and the sugar component changes were obtained as the individual characteristics of tomato. As a result, the O2 and CO2 respiration rates reduced largely, and the ethylene evolution highly increased with post-ripening. The surface color also dynamically changed. Moreover, glucose, fructose, sucrose contents in tomato measured by FT-IR/ATR (Attenuated Total Reflection) method before and after storage did not change with post-ripening.

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