This study was aimed at evaluating the effect of ripening stages and different storage temperature on the quality of ‘Cronus’ tomato. Treatments were combinations of ripening stages (partially ripe and ripe) and storage temperatures (6, 8, 10 and 12°C). Fruits were stored in experimental chambers with 90% relative humidity. After 30 days of storage plus two days at 20°C, interactions between the factors ripening stages and temperature of storage were not observed. Fruits stored at 6 and 8°C had higher firmness. However, in these temperatures the chilling injury, fruit cracking and rot incidence was higher. Total soluble solids and titratable acidity did not show significant difference among treatments. Fruits harvested at partially ripe stage showed the highest firmness and the lowest incidence of rot and cracking. Ripening stage did not affect the susceptibility to chilling injury.
postharvest; chilling injury; Lycopersicon esculentum
