Relationship between different physical properties of tomato fruits and water loss during postharvest

• Autorzy: Bouzo C.A. , Gariglio N.F.

Warianty tytułu

PL

Relacje między różnymi fizycznymi właściwościami owoców pomidora a utratą wody po zbiorze

• Języki publikacji: EN

Abstrakty

EN

Water loss contributes to acceleration of postharvest senescence of tomato (Solanum lycopersicum L.). Ten cultivars representing two fruit types were studied. Fruit were stored at 25ºC and 75% relative humidity. Physical characteristics were examined to determine relationships between physical properties and water loss rate in tomato fruit. Water loss rate increased almost linearly with storage time and was different for each cultivar. When the vapour pressure deficit was increased the fruit water loss rate was affected among cultivars. Water loss rate was positively correlated with initial fruit water content. An increase in the surface are a to volume of fruit may explain the differences in water loss that was observed between cultivars. The cuticle thickness did not influence the differences in the fruit water loss during storage. However, it was observed the existence of a positive correlation between Surface Area of the Peduncle Scar to Fruit Surface Area ratio and water loss of the tomato fruit.

PL

Utrata wody przyczynia się do przyspieszenia starzenia się pomidorów (Solanum lycopersicum L.). Badano 10 odmian reprezentujących dwa typy owoców. Owoce przechowywano w temperaturze 25ºC przy 75% wilgotności względnej. Badano cechy fizyczne w celu określenia związków między fizycznymi cechami a wskaźnikiem utraty wody w owocach pomidora. Wskaźnik utraty wody wzrastał prawie w sposób liniowy wraz z czasem przechowywania i był inny dla każdej odmiany. Zwiększony deficyt ciśnienia pary wpływał na wskaźnik utraty wody w owocach poszczególnych odmianach.Wskaźnik utraty wody był pozytywnie skorelowany z początkową zawartością wody w owocach. Zwiększenie powierzchni do objętości owocu może wyjaśniać różnice w utracie wody zaobserwowane pomiędzy odmianami. Grubość skórki nie wpływała na różnice w utracie wody podczas przechowywania. Zaobserwowano jednak dodatnią korelację między stosunkiem powierzchni blizny po szypułce a powierzchnią owocu w stosunku do utraty wody w owocach pomidora.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Hortorum Cultus
• Rocznik: 2016
• Tom: 15
• Numer: 1
• Opis fizyczny: p.13-25,fig.,ref.

Twórcy

autor

Bouzo C.A.

• Departamento de Produccion Vegetal, Facultad de Ciencias Agrarias, Universidad Nacional del Litoral, Kreder 2805 C.P. S3080HOF, Esperanza, Santa Fe, Argentina

autor

Gariglio N.F.

• Universidad Nacional del Litoral, Argentina

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