Kinetic modeling of quality changes of tomato during storage

Quality deterioration in tomato along the supply chain due to postharvest losses has become a continual challenge in Middle East countries. The aim of this study is to determine the changes in tomato quality parameters during storage. Fresh tomatoes were purchased from the Central Market of Fruits and Vegetables and stored at 10℃ and 22℃ for 12 days to assess color, weight loss, firmness, and total soluble solids parameters. Statistical analysis, like R², X², SE and RMSE, and ANOVA were performed using SPSS software. Experimental results showed a high significant impact (p < 0.05) in tomato quality parameters such as color, firmness and weight loss stored at 22℃. Storage at 22℃ had a rapid alteration of redness or greenness (a*) and lightness (L*) parameters to the darker region. A slow increase on weight loss, redness (a*), color index (CI), tomato color index (COL) and total color differences (∆E) was observed with less decrease on L* and firmness during the exposure to 10℃ storage. The appropriate model to demonstrate the color change was the first-order model. However, firmness was described by the zero-order model. Zero-order and first-order models used to describe quality changes during storage. Overall, tomato stored at 10℃ provided a desired result of firmness, weight loss and color change compared to tomato stored at 22℃.