EFFECT OF STORAGE AND RIPENING ON FRESH TOMATO QUALITY .1.

Four varieties of fresh tomato were grown, stored and treated under co mmercial conditions to assess the effects of storage and ripening cond itions on tomato taste and flavor. The qualitative and quantitative ch anges in values for volatiles, non-volatiles and physical characterist ics were determined. The results are reported in two parts. This repor t discusses the effects of storage temperature and ethylene treatment on changes in the concentrations of 32 tomato volatiles with results e xpressed in terms of Odor Units (Uo) in order to best approximate huma n aroma effect. A second report discusses all other parameters along w ith general statistical analysis. The average Odor Unit value for each of the tracked analytes showed that only half the tracked volatiles w ere present in concentrations great enough to contribute to over-all a roma. Statistical analysis by Anova showed that the levels of ail sign ificant volatiles, except methyl salicylate, can be correlated to chan ges in storage conditions. The generation of volatiles decreases signi ficantly with storage and ripening temperatures below 10 degrees but t he final ripening temperature is the most significant factor in determ ining levels of volatiles produced. If final ripening temperatures are raised to 20 degrees for tomatoes initially stored at 10 degrees or l ess, volatiles are produced at a level comparable to tomatoes stored a bove 10 degrees. When final ripening takes place at temperatures below 10 degrees volatile production is curtailed.