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Tokyo University of Agriculture (2019)

Physiological Study on Green Mature Tomato Fruit (Solanum lycopersicum L.) Stored under High Temperature Condition for Practical Post Harvest (Afghanistan)

GULBUDDIN GULAB

Titre : Physiological Study on Green Mature Tomato Fruit (Solanum lycopersicum L.) Stored under High Temperature Condition for Practical Post Harvest (Afghanistan)

Auteur : GULBUDDIN GULAB

Université de soutenance : Tokyo University of Agriculture

Grade : Doctoral Dissertation 2019

Descriptif partiel
Afghanistan is regarded as one of the poorest countries due to the long lasting wars and conflicts, in addition to frequent attacks of drought or heat. The reconstruction of agricultural sector is, thus, the urgent priority. Vegetables are especially important to improve health condition of infants, elderlies, pregnant women, and so on which require highly nutrient dishes. The author investigated the current situation of tomato production and postharvest handlings in east provinces in Afghanistan, and tried to develop a new appropriate way to prolong postharvest freshness using green mature fruit being kept under higher temperatures. Tomato (Solanum lycopersicum L.) is an important crop in Solanaceae family which has been widely used in both fresh and processed consumption patterns (Harvey et al., 2003), and its production has increased to approximately 182 million tons by 2017 (FAOSTAT, 2019) and shares 16% of total horticultural production in Afghanistan. Tomato contributes significant nutritional components to human health (Stommel, 2007), and has been documented as foods with potential chemo-preventive activities against several chronic diseases because of the high levels of lycopene and other bioactive compounds (Giovannucci, 2002). Maturity stage of tomato fruit at harvesting time is one of the important factors for storage life and final fruit quality (Alam et al., 2006). In developing countries, farmers usually harvest tomato fruit at the ripe stage, while it is considered that ripen fruit is easily damaged and resulted in shorter shelf-life (Watkins, 2006). Since tomato fruit is perishable (Javid Ullah, 2009), and contains a large quantity of water, it eventually leads to severe post-harvest losses in some cases. The shortage and instability of electricity and lack of proper cold storage are sometimes shelf life limiting factors for several fruits and vegetables in Afghanistan. In addition, because tomato is cold susceptible, low temperature storage might decline the fruit quality (Soto et al., 2005). One of the possible solutions for these challenges to minimize tomato fruit damage during transportation and to restart ripening in retail channels is to harvest tomato fruit at green mature stage. Lurie and Sabehat, (1997) reported that the storage of green mature tomato fruit at 38 °C prior to 2 °C storage could remove chilling injury development for up to 30 days without causing heat injury. Ogura (1975) stated that the storage of green mature tomato fruit at 33 °C for 5-33 days could prolong its postharvest freshness even when it was shifted to room temperature, though he did not show the physiological mechanism. Since the limited researchers have investigated on post-harvest handling and physiology of green mature tomato fruit under high-temperature storage, this study aims to evaluate the physiological characteristics of green mature tomato fruit to determine the most suitable temperature and duration of high temperature storage. The results suggest that the suppression of color development of green mature tomato fruit occurred during storage at higher temperatures ; among the tested higher temperatures as 25, 29, 33, and 37 °C, the 37 °C inhibited the color formation most comparing to the other temperatures, even after shifting to 25 °C. The weight loss of the tomato fruit was the lowest at 25 °C, and the higher the temperature, the more the weight loss.

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Résumé étendu

Page publiée le 22 novembre 2021