ISSN: 0973-7510

E-ISSN: 2581-690X

Mohammad Zahirul Islam1, Jun Pill Baek1,2, Young-Sik Kim3 and Ho-Min Kang1,2
1Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea.
2Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 200-701, Korea.
3Department of Plant & Food Science, Sangmyung University, Cheonan 330-720, Korea.
J Pure Appl Microbiol. 2013;7(Spl. Edn.: November):703-709
© The Author(s). 2013
Received: 27/09/2013 | Accepted: 04/11/2013 | Published: 30/11/2013

This study was carried out to determine the characteristics of chilling symptoms between cherry tomato ‘Unicorn’ and beefsteak tomato ‘Madison’ and to establish the equation for chilling symptoms. Each stage of breakers, turning, pink, light red, and red maturity tomato fruits were harvested from both tomato cultivars, and they were stored at 11°C and 5°C with 85% relative humidity for 21days separately to treat chilling stress and thereafter were stored for 4 days at 20°C with the same relative humidity for returning from chilling stress. The breakers, turning and pink stages of ‘Unicorn’ showed a lower color a*/b* value than ‘Madison’ in both temperatures. In addition, tomatoes stored 11°C had better color development than tomatoes stored at 5°C in both cultivars. ‘Unicorn’ showed higher ion leakage than ‘Madison’ at both temperatures in all maturity stages. Moreover, ‘Unicorn’ appeared to have higher respiration rates and ethylene production than ‘Madison’ under chilling conditions. Also, ‘Unicorn’ had more sensitive reactions than ‘Madison’ under chilling conditions, 5°C treatments were more highly sensitive than 11°C, and lower maturity stages had higher chilling-sensitivity than higher maturity stages. Therefore, the identified characteristics of chilling symptoms, appropriate maturity stages and optimum temperature on this research could be useful for optimal fresh merchandising of cherry tomato ‘Unicorn’ and beefsteak tomato ‘Madison’.


Ethylene production rate, Ion leakage, Respiration rate, Total chilling sensitivity

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© The Author(s) 2013. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.