Table 5.
Changes in total chlorophyll content (mg kg−1 fresh weight) 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 | 13 | 20 |
| Immature | 8 °C | 123.7 ± 3.5aB | 101.0 ± 2.8cAB | 113.6 ± 7.7bA | 98.6 ± 0.2cA | |
| 12 °C | 203.5 ± 7.9Az | 125.8 ± 1.3aB | 93.8 ± 5.5abAB | 70.2 ± 46.9bB | 80.4 ± 6.0abB | |
| 20 °C | 139.5 ± 5.4aA | 94.6 ± 3.8bAB | 91.1 ± 7.3bAB | 68.9 ± 1.6cBC | ||
| Mature | 8 °C | 128.1 ± 1.6aAB | 76.3 ± 30.7bB | 84.1 ± 4.2bAB | 76.0 ± 7.8bB | |
| 12 °C | 147.5 ± 10.1B | 127.3 ± 8.0aAB | 112.4 ± 32.7aA | 118.8 ± 2.5aA | 84.8 ± 19.9bAB | |
| 20 °C | 134.9 ± 8.4aAB | 84.4 ± 11.3bB | 68.5 ± 9.8bcB | 52.3 ± 20.4cC | ||
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.