Abstract
ABSTRACTTomato fruits were stored at 27°C continuously or at temperatures of 35°, 18°, and 27°C for 3, 2, and 4 days, respectively, before inoculation with Alternaria solani. Following inoculation, fruits were ripened at 27°C for 6 days and evaluated for quality changes and response to infection. Decreased resistance occurred in fruits stored at varying temperature, resulting in significantly larger lesions. Surface color was not significantly affected by storage and inoculation. Firmness was only significantly affected in noninoculated fruits. The pH and titratable acidity improved significantly in control fruits. Total soluble solids was only different in noninoculated fruits. Reducing sugars were lower in inoculated fruits.
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