Abstract:
The effect of different harvesting dates on the shelf life of tomato (Lycopersicon esculentum) was investigated. The harvesting date was referred to first harvesting (one week earlier from the actual/recommended harvesting date), second harvesting ( 60 days after flower tagging/ recommended harvesting date) and third harvesting ( one week after recommended harvesting date). After harvest, the tomatoes were analyzed and stored at ambient temperature for 9 days. The analyses parameters were measured every 3 day interval for total soluble content (TSS), vitamin C content, pH value, firmness and color changes of tomato skin. The experimental means were compared by analysis of variance (ANOVA) One-Way using SPSS 16.0 statistic software. Where differences were analyzed (P<0.05), use Tukey test to compare the means between 3 harvesting dates. From the results, fruits of second harvesting date had higher content of soluble solid, vitamin C and pH value compared to the first and third harvestings. However, first harvesting had higher value of firmness because the fruits were immature and the skin was firmer. While, color changes showed that the first harvesting fruits were greenish in color on day O and gradually changed to red over the storage at ambient temperature. Fruits of the second harvesting had lighter red skin on day O and gradually changed to dark red at day 9. Mean while, the third harvesting had reddish skin on day O and changed to brownish red at day 9. So, the best harvesting date for the best quality of tomato for storage was the second harvesting.
