MECHANICAL INJURIES ON FIRMNESS OF DEBORAH TOMATO STORED UNDER ENVIRONMENT CONDITION

Abstract

The objective of the study wasto evaluate the effect of mechanical injuries on Deborah tomato, stored under environmental condition. Partially ripe fruits of Deborah tomato cultivar were used. The fruits were subjected to mechanical injuries by impact, compression and cutting. They were packed in styrofoam containers and stored under environmental condition (25+1 ºC and 80+5% RH) for 15 days. A completely randomized design, 2-factor factorial design, injuries (control, impact, compression and cutting) and storage time (0, 3, 6, 9, 12, 15 days) was performed. The variables analyzed were mass loss, firmness, polygalacturonase and pectinmethylesterase activity and total and soluble pectin. The mechanical injuries compromised the firmness of the Deborah tomatoes stored under environment condition, causing mass loss, increase of soluble pectin, decrease of total pectin and changes in the activities of the enzymes polygalacturonase and pectinmethylesterase. The cut injury was the treatment that was most harmful to Deborah tomatoes.