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1 May 2012 Effect of hyperbaric treatments on the quality attributes of tomato
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Abstract

Goyette, B., Vigneault, C., Charles, M. T. and Raghavan, V. G. S. 2012. Effect of hyperbaric treatments on the quality attributes of tomato. Can. J. Plant Sci. 92: 541–551. An experimental hyperbaric system was conceptualized, designed and built to explore the effect of hyperbaric treatment on the quality attributes of tomato. Tomato fruits at the early breaker stage were subjected to hyperbaric pressures of 1, 3, 5, 7 or 9 atmabs for different durations (5, 10 or 15 d) at 13°C. The effect of hyperbaric treatment on postharvest quality of tomato fruit was evaluated with an emphasis on weight loss, firmness, color, titratable acidity (TA) and total soluble solids (TSS). Hyperbaric treated tomato fruit ripened more slowly and were characterized by lower respiration rate than fruits kept under ambient conditions. Significant differences in weight loss, color, lycopene concentration and firmness were found between hyperbaric treated and control tomato fruit. No significant difference was found in the sugar/acid ratio (TSS/TA).

Bernard Goyette, Clément Vigneault, Marie Thérèse Charles, and Vijaya G. S. Raghavan "Effect of hyperbaric treatments on the quality attributes of tomato," Canadian Journal of Plant Science 92(3), 541-551, (1 May 2012). https://doi.org/10.1139/CJPS2011-168
Received: 23 August 2011; Accepted: 1 December 2011; Published: 1 May 2012
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