Use of low-pressure storage to improve the quality of tomatoes

Freshly harvested vine-ripened tomatoes (Solanum lycopersicum cv. Neang Pich) were stored at low pressure (4 kPa) at 10 degrees C for 11days with 100% RH. Fruit quality was examined upon removal and after being transferred to normal atmosphere (101 kPa) at 20 degrees C for 3days. Weight loss was significantly lower in fruits which were stored at low pressure (4 kPa) than in fruits that were stored at regular atmosphere (101 kPa) at 10 degrees C. Fruits that were stored at low pressure (4 kPa) reduced calyx browning by 12.5%, and calyx rots by 16%, compared to fruits that were stored at regular atmosphere (101 kPa) at 10 degrees C. Fruit firmness was not significantly different between fruits stored at low pressures (4 kPa) and the normal atmosphere (101 kPa), with an average firmness of 14N after fruits were stored at 10 degrees C for 11days. There was no difference in the SSC/TA ratio. The results suggest that a low pressure of 4 kPa at 10 degrees C has potential as an alternative, non-chemical postharvest treatment to improve tomato quality during storage.