Effect of ripeness stage on shelf life of greenhouse tomatoes

The effect of ripeness stage on shelf life of greenhouse tomatoes (cv 'Coun ter') from soilless cultivating was investigated at three times. Fruits har vested 'green/yellow' attaining the 'red' stage of ripeness within 4 days s howed the same quality values (reducing sugars, titratable acids, carotene content, deformation, and CIE color values L*, a*, b*) like fruits harveste d 'red', except a slightly lower content of ascorbic acid. Therefore, fruit s harvested 'green/yellow' have the same quality as fruits harvested 'red' when they are purchased by the consumer. Shelf-life (20 degrees C and 55% r elative humidity for 7 days) of products from both treatments resulted in s ubstantial losses of taste and consistence, reduction of acid content and l ower firmness of the products. These changes were independent of the ripene ss stage at harvest.