ArticleJournal of food science and technology2013
Effects of variety on the quality of tomato stored under ambient conditions.
Article in Journal of food science and technology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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Who cites it
33 citing papers in PubMed.
- Improving the Postharvest Storage and Quality of Tomatoes (Molecules (Basel, Switzerland) · 2026Article
- Tomato (Nutrients · 2026Review
- Optimisation of seaweed-based biostimulant application to improve bell pepper yield and quality using Topsis-Shannon entropy.Scientific reports · 2026Article
- Selection of Potential Potato Cultivars With Export Quality Through Multitrait Genotype-Ideotype Distance Index (MGIDI).Food science & nutrition · 2026Article
- From green to red: metabolic reprogramming and bacterial community succession underpin cherry tomato fruit ripening and quality formation.Frontiers in plant science · 2026Article
- Effects of Synergistic Regulation of Functional Fertilisers and Vermicompost on Soil Fertility and the Growth and Quality of Two Tomato Varieties.Plants (Basel, Switzerland) · 2025Article
- Physicochemical and Sensory Evaluation of Spreads Derived from Fruit Processing By-Products.Foods (Basel, Switzerland) · 2025Article
- Assessment of chitosan-based edible coatings containing bioactive compounds derived from agricultural residue for improving postharvest quality characteristics of tomato (Frontiers in nutrition · 2025Article
- Single or Blended Application of Non-Microbial Plant-Based Biostimulants andPlants (Basel, Switzerland) · 2024Article
- Impact of Dropping on Postharvest Physiology of Tomato Fruits Harvested at Green and Red Ripeness Stages.Biomolecules · 2024Article
- Article
- Comparative Study Effect of Different Urea Fertilizers and Tomato Pomace Composts on the Performance and Quality Traits of Processing Tomato (Plants (Basel, Switzerland) · 2024Article
- Antioxidant Profile, Amino Acids Composition, and Physicochemical Characteristics of Cherry Tomatoes Are Associated with Their Color.Antioxidants (Basel, Switzerland) · 2024Article
- Extension of Quality and Shelf Life of Tomatoes Using Chitosan Coating Incorporated with Cinnamon Oil.Foods (Basel, Switzerland) · 2024Article
- Combined Effect of the Potassium Dose and Plant Biofertilization byPlants (Basel, Switzerland) · 2023Article
- Quality Traits and Nutritional Components of Cherry Tomato in Relation to the Harvesting Period, Storage Duration and Fruit Position in the Truss.Plants (Basel, Switzerland) · 2023Article
- Nano and chelated iron fertilization influences marketable yield, phytochemical properties, and antioxidant capacity of tomatoes.PloS one · 2023Article
- Article
- An integrated genomic and biochemical approach to investigate the potentiality of heirloom tomatoes: Breeding resources for food quality and sustainable agriculture.Frontiers in plant science · 2022Article
- Tomato genomic prediction for good performance under high-temperature and identification of loci involved in thermotolerance response.Horticulture research · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Three processing and six fresh market tomato varieties harvested at "mature green" stage were evaluated for changes in quality. The total soluble solid, titratable acidity, sugar-acid ratio, pH, ascorbic acid content, colour and firmness were assessed. The storage room air temperature and relative humidity varied from 15.4(○)C to 16.2(○)C and 34.8% to 52.4%, respectively. At harvest, Marglobe Improved had better chemical quality characteristics compared with the other five fresh market varieties while towards the end of the storage period, chemical quality characteristics were maintained better in Fetane. The highest pH and sugar/acid ratio were obtained in Metadel compared with all other varieties throughout the storage period. Among the processing tomato variety, Roma VF had better chemical quality than other two processing varieties. Melkashola had the highest total soluble solid content in the group. Although the processing varieties ripened earlier than fresh market ones, they were notably firmer with better quality. The processing types were better in their chemical quality than fresh market genotypes. The fresh table tomato varieties had higher sugar-acid ratio and vitamin C. Marglobe Improved and Metadel could be selected in favor of higher nutritional quality whereas Fetane could be considered for maintenance of better overall quality characteristics.
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