Abstract
ABSTRACT “Rhapsody” tomatoes were not heated or heated in air at 34 or 38C and 95% relative humidity (RH) for 24 h then stored at 4 or 20C for up to 4 weeks. The fruits were severely injured by 38C exposure, while those heated at 34C were only slightly injured. Heated fruit had more weight loss than control fruit. Nonheated fruit and those heated at 34C developed the best color compared with fruit heated at 38C. There were no differences in chlorophyll degradation between heated and nonheated fruit stored at 4C; however, fruits that were not heated and stored at 20C were the only ones with chlorophyll that degraded completely. Fruit stored at 20C developed a high quantity of lycopene andβ‐carotene, with the highest level obtained in fruit heated at 34C and stored at 20C. Fruit stored at 4C almost did not develop any carotenoids.
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