Abstract
Mature, green tomatoes were immersed in heated water (42, 44, 46, or 48C) for up to 90 min, and then either not cooled or cooled in water or a solution of 2% CaCl2 prior to storage at 2.5C. Following 2, 3, or 4 weeks of storage, the fruit were transferred to 21C for ripening. During ripening, the fruit were evaluated for color development, defects, and decay. Following storage, fruit required ca. 3 weeks at 21C to ripen regardless of storage duration. The number of fruit that developed acceptable market quality decreased as time at 2.5C increased; however, treated fruit tended to retain better condition than did nontreated fruit. Hydrocooling the fruit either in water or CaCl2 did not appear to be beneficial. The major cause of fruit loss was decay. All hot water treatments inhibited decay and resulted in a greater number of fruit with acceptable quality compared with nontreated fruit. Hot water treatment appears to be a beneficial treatment for maintaining tomato fruit quality.
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