Quality Changes of Vine‐Ripened Tomatoes within the Postharvest Handling System

Abstract

ABSTRACT Quality characteristics of fresh‐market tomatoes were monitored throughout the postharvest handling system to determine the nature and extent of color and firmness changes at component handling steps. Greatest changes in hue and chroma were observed during simulated warehouse ripening and storate (12.5°C). Greatest changes in color value (lightness) and firmness were noted during simulated retail ripening and storage (21°C). Tomatoes harvested at carlier stages of maturity tended to maintain firmness longer and remained lighter as the hue changed from pink to red than those harvested at later stages. Shipping of tomatoes at the ‘pink’ stage or beyond requires modification of handling techniques to slow ripening starting at the packing house.