Postharvest Ripening Characterization of Greenhouse Tomatoes

The determination of degrees Brix, pH, titratable acidity and antioxidant composition such as -carotene, lycopene, and vitamin C was done in greenhouse oSavourao tomatoes during maturation. The chromatic values L*, a*, b* were determined at the top surface of the tomato, and its strength-deformation curve was tested with a texturometer. Results pointed out that degrees Brix and titratable acidity did not change during postharvest, while -carotene, lycopene, and vitamin C contents increased continuously toward the red stage of tomato. The colour values L*, a*, b*, and ratio a*/b* had a good correlation with the maturity stages. Also, a high correlation between lycopene content and (a*/b*) ratio was found, which was well represented with a second order polynomial function (r2 = 0.95). This equation permits to appropriately estimate lycopene content of tomato as a function of its color, without any chemical analysis. During ripening, tomato texture changed from firm turgid to soft and the puncture deformation degree increased. Tomato firmness and chromatic values had a good correlation, and the lycopene content was a logarithm function of firmness (r2 = 0.81). The strength in puncture test increased linearly with deformation until the bioyield point. The measured force was analyzed as the sum of the compression and the shear forces. The two force coefficients can be considered as tomato properties, independent of the puncture probe. These coefficients were found to decrease during tomato maturation.