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KMID : 0665220100230030428
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Korean Journal of Food and Nutrition
2010 Volume.23 No. 3 p.428 ~ p.433
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Effect of Storage Temperature on the Quality of Tomato
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Kim Jin-Hee
Gu Jeong-Ry
Kim Gyeong-Hwan
Choi Sung-Rak
Yang Ji-Young
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Abstract
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Tomato were stored at different temperatures(10℃, 20℃, room temperature and 30℃) for 5 days. During the storage period, Brix, pH, color, texture, vitamin C, lycopene were analyzed. Brix and pH had a little change. Texture force of tomato decreased with storage time and we could see a softening for tomato stored at 30℃ for 1 day. Addtional, the L*(lightness) and b*(yellowness) decreased and a*(redness) increased with storage time. Addtionally, content of vitamin C increased up to 9.08 ㎎/100 g～17.82 ㎎/100 g after 5 days storage according storage temperature, whereas content of lycopene increased up to 3.81 ㎎/㎏～34.56 ㎎/㎏ after 5 days storage according storage temperature. Optimal mature temperature for tomato was room temperature.
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KEYWORD
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tomato, storage temperature, quality, color difference, lycophene, vitamin C.
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