Abstract:
This study was conducted at Laboratory of Postharvest Technology, Faculty of
Agrotechnology and Food Science, Universiti Malaysia Terengganu. Tomatoes
(Lycopersicon esculentum) fruit at stage 4 was divided into three groups to treat with
different water temperature and also packed in different packaging materials. One
group was treated with water at temperature 40
°
C while another group was treated
with water at ambient -temperature (28
°
). Another group was for control. Then each
group was divided into three sub-groups for different packaging materials. Packaging
materials used are polypropylene plastic bag, shrink wrap and no packaging. Then all
the samples were left in room temperature (28
°
C). The result was taken at 2 days
interval. Results showed that the best treatment for tomatoes stored in ambient
temperature was tomatoes treated with water at 40
°
C and packed in polypropylene
bag. The result obtained was not supported by analytical analysis because the overall
result obtained was not significant, (p>0.05).
