The moisture loss and changes in colour and firmness of tomatoes in storage were investigated using a 4x4x5 factorial experiment. The first factor selected involved four delay times after harvest, before cooling. After harvest, the tomatoes were left at room temperature for 0 hours, 10 hours, 20 hours and 30 hours, respectively, before being cooled. The second factor involved four pre-storage treatments to reduce moisture loss : (a) wrapping the individual tomatoes in polymeric film, (b) waxing the calyx or stem ends only, with a fruit wax, (c) applying wax to the whole surfaces of individual fruits, and (d) control, with no treatment. The third factor consisted of five controlled temperature and humidity storage environments : a) 10°C and 90% rh (relative humidity); b) 15°C and 88% rh; c)10°C and 60% rh; d)15°C and 50% rh; and e)18°C and 40% rh. An analysis of variance of the results showed that individually wrapping tomatoes in polymeric film resulted in the lowest rates of weight, loss during the steady state. Also the rate of weight loss from a tomato was found to be influenced by the storage condition (combination effect of temperature and humidity), and the air flow characteristics inside the storage chamber. / Applied Science, Faculty of / Mechanical Engineering, Department of / Graduate

Call number: LD2668 .T4 1978 A45 / Master of Science