Influence of postharvest use of retardant on the color of tomato (Lycopersicum esculentum Mill) variety Chonto
DOI:
https://doi.org/10.24054/limentech.v11i1.1578Keywords:
SKY*a*b*, maduración organoléptica, retardant, tomatoAbstract
A wide range of methods have been employed in the preharvest process of fruits and vegetables to delay elongation, delay harvest, and increase yields in size and release strength. In postharvest handling, the challenge is to delay organoleptic ripening. Therefore, this study was conducted to evaluate the influence of postharvest use of a retardant on the color of Chonto variety tomatoes. To this end, Chonto variety tomatoes at two stages of ripeness were used, with four concentrations of the retardant applied at three different times under ambient conditions. The effect of its application was evaluated based on color changes measured in a CIEL*a*b* space for a 30-day bulk storage period.
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