Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

This study examined three main possible effects (impact, storage temperature, and duration) that cause extend the level of bruising other quality attributes contributing to deterioration tomatoes. The impact threshold required was conducted by subjecting tomato samples a steel ball with known mass from different drop heights (20, 40, 60 cm). were then divided stored at 10 22 °C for days further analysis bruise area any physiological, chemical, nutritional changes two day intervals. Six prediction models constructed bruised attribute tomato. Storage time, area, weight loss, redness, total color change, index, soluble solids, pigments content (lycopene carotenoids) showed significant (p < 0.05) increase height (impact level) temperature. After storage, high generated higher reduction in firmness, lightness, yellowness, hue° (color purity). Additionally, regression model findings effect duration, on measured variables (bruise lycopene) 5% probability determination coefficient (R2) ranging 0.76 0.95. Bruising could be reduced reducing temperature during storage. can help transporters, handlers, suppliers understand mechanism occurrence how reduce it.