Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 1
Written by Mihaela PARASCHIV, Gabriela ȘOVĂREL
The objective of this experiment was to evaluate the efficacy of some chemical and biological products used in the control of foliar pathogens in tomato crop in greenhouse and their influence on the quality and shelf life of tomato fruits. Conventional products ensured a much higher efficay (>90%) compared to biological ones (<67%). The high moisture content of the fruits contributes to their relatively short shelf life. Water loss not only accelerates the aging process of the fruits but also impacts their quality. This research systematically examines variations in water content, total dry matter, total soluble solids, organic acids, and firmness in tomatoes stored at temperatures of 6°C and 22°C, starting from the time of harvest and extending for 3, 5, 7, and 10 days. Observations indicated that water loss, evidenced by reduced firmness and fruit weight, was associated with an increase in soluble solids and total dry weigt per unit mass. Additionally, the degradation of organic acids in tomatoes was influenced by the storage duration, with increasing temperatures accelerating these transformations.
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