Table 2.
Changes in solid sugar content (SSC) and titratable acid (TA) of immature (dark green color) and mature (conventional harvest stage of blackish red color) black tomatoes during storage at various temperatures for 20 d.
| Maturity | Storage | Storage period (days) |
||||||
|---|---|---|---|---|---|---|---|---|
| Stages | Temp. | 0 | 2 | 6 | 9 | 13 | 16 | 20 |
| SSC (%) | ||||||||
| Immature | 8 °C | 4.72abA | 4.90aAB | 4.90aA | 4.76abA | 4.76abA | 4.38bAB | |
| 12 °C | 5.28Az | 5.02aA | 5.02aA | 4.88aA | 4.74aA | 4.70aA | 4.70aA | |
| 20 °C | 4.86aA | 4.94aAB | 4.88aA | 4.50aAB | 4.56aA | 4.38bAB | ||
| Mature | 8 °C | 4.58aA | 4.46aBC | 4.24aBC | 4.24aAB | 4.30aA | 4.58aAB | |
| 12 °C | 4.94A | 4.68aA | 4.32aC | 4.66aAB | 4.56aAB | 4.52aA | 4.74aA | |
| 20 °C | 4.74aA | 4.52abBC | 4.12cC | 4.16bcB | 4.38abcA | 4.22bcB | ||
| TA | ||||||||
| Immature | 8 °C | 0.69aA | 0.54bA | 0.46bB | 0.43bB | 0.41bA | 0.43bA | |
| 12 °C | 0.58A | 0.56abAB | 0.51abcA | 0.69aA | 0.54abA | 0.41bcA | 0.33cB | |
| 20 °C | 0.47aBC | 0.39bB | 0.33bcBC | 0.28cdC | 0.24 dB | 0.25cdC | ||
| Mature | 8 °C | 0.27aD | 0.24aC | 0.16bD | 0.23aC | 0.21abB | 0.23aC | |
| 12 °C | 0.25B | 0.24aD | 0.21aC | 0.29aCD | 0.26aC | 0.23aB 0.22bB | 0.28aC | |
| 20 °C | 0.34aCD | 0.21bC | 0.20bCD | 0.23bC | 0.22bB | 0.22bC | ||
z
Means with the same uppercase letter in the column or same lowercase letter in the row were not significantly different at P < 0.05 with Duncan’s multiple range test.