شرایط انبارداری و نگهداری گوجه فرنگی

Storage and Postharvest Handling Conditions of Tomato
Tomato requires approximately 60 to 90 days from sowing to harvest, depending on climatic conditions (temperature and day length). For the fresh market, tomatoes are usually harvested at the mature green stage and allowed to ripen during storage. Ripening of such tomatoes must occur at temperatures above 10°C. At temperatures below this threshold, chilling injury occurs and the fruits fail to ripen. At temperatures above 10°C, the rate of ripening increases with increasing temperature. In some cases, exposure to light is necessary for the formation of the red pigment lycopene.
Mature green tomatoes should be stored at 13 to 18°C with 85 to 90% relative humidity. Under these conditions, chilling injury does not occur and tomatoes ripen normally. Ripening proceeds faster at temperatures above 18°C; however, if tomatoes are continuously stored at temperatures above 30°C, red pigment formation is inhibited and the ripe fruits may develop yellow or orange coloration instead of red.
Fully ripe red tomatoes should be stored at 3 to 4°C. At higher temperatures, ripening continues, resulting in quality deterioration and eventual decay.
Examples for mature green tomatoes:
At 12°C and 92% relative humidity, color development occurs after approximately 38 days.
At 15°C and 92% relative humidity, color development occurs after approximately 30 days.
At 20°C and 92% relative humidity, color development occurs after approximately 24 days.
Firm ripe tomatoes:
When stored at 7 to 10°C and 85 to 90% relative humidity, color development and marketable quality are maintained for approximately 4 to 7 days.