Abstract:

The study was carried out with the aim of determining the changes in the quality of the fruit during the cold retention of the monument F1 tomato variety, which was treated with post-derm salicylic acid (SA). For this purpose, tomatoes collected during the commercial derm period are immersed in the solution containing SA+Tween 20 [0 (control), 0.5, 1 and 2 mM] in different doses for 10 minutes. The fruit was then placed in the carton boxes. Packed tomatoes are stored for 25 days in proportional humidity conditions at 8 °C, and some physical and chemical analyses (weight loss, fruit meat hardness, water-soluble amount of dry substance, vibrable acidity, pH, fruit shell color, breathing speed, ethanol production amount, appearance, taste, cold damage and decomposition rate) are performed for 5 days. The SA applications have given positive results in terms of preserving the amount of vibrable acid according to the control group. The most effective application in terms of delaying softness in tomatoes was the 0.5 mM SA dose. As a result, it has been found that post-dry SA applications can be used as an effective tool in preserving fruit quality compared to control, 0.5 and 1.0 mM SA doses are more effective in reducing weight loss, breathing speed and ethan production.

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