African Journal of
Plant Science

  • Abbreviation: Afr. J. Plant Sci.
  • Language: English
  • ISSN: 1996-0824
  • DOI: 10.5897/AJPS
  • Start Year: 2007
  • Published Articles: 805

Full Length Research Paper

Effect of storage temperature on fruit firmness and weight loss of nine tomato lines

Francis Kamau Kathimba
  • Francis Kamau Kathimba
  • Department of Plant Science and Crop Protection, College of Agriculture and Veterinary Sciences, University of Nairobi, P. O. Box 29053-00625, Nairobi, Kenya.
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Paul Macharia Kimani
  • Paul Macharia Kimani
  • Department of Plant Science and Crop Protection, College of Agriculture and Veterinary Sciences, University of Nairobi, P. O. Box 29053-00625, Nairobi, Kenya.
  • Google Scholar
Rama Devi Narla
  • Rama Devi Narla
  • Department of Plant Science and Crop Protection, College of Agriculture and Veterinary Sciences, University of Nairobi, P. O. Box 29053-00625, Nairobi, Kenya.
  • Google Scholar
Leonard Muriithi Kiirika
  • Leonard Muriithi Kiirika
  • Department of Horticulture and Food Security, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000-00200, Nairobi, Kenya
  • Google Scholar


  •  Received: 07 September 2022
  •  Accepted: 23 November 2022
  •  Published: 30 November 2022

Abstract

This study aimed to determine effect of three temperature levels on fruit firmness and weight in nine tomato lines in Kenya. Fruit firmness and weight loss were evaluated in a split plot design, temperature levels as main plots and tomato lines as sub-plots at the University of Nairobi, Pilot Seed Processing Plant. Fruits stored at 16°C showed the lowest average decrease in fruit firmness (58.19%) followed by 4°C (61.11%) while the highest loss of 73.34% was at 25°C. An average firmness loss of <47.59% was recorded in tomato lines after three weeks storage at 4°C and <50.62% after four weeks at 16°C. More than 50.31% loss was recorded after two weeks at 25°C. Tomato lines stored at 4°C recorded a weight loss of <38.76% throughout the storage period. More than 50.00% weight loss at 16°C was recorded after three weeks while at 25°C, the same loss was recorded after one week of storage. At 4°C, loss in fruit weight varied from 0.98% (AVTO1424) to 3.11% (Roma VF x AVTO1314) in week one and from 22.85% (AVTO1424) to 38.76% (AVTO1314) in week five. AVTO1424 had the lowest loss in fruit firmness and weight while Valoria selects had the highest.

 

Key words: Shelf-life, quality attributes, genotypes, fruit mass, storage conditions.