Postharvest biology and technology vol:33 issue:1 pages:79-91
The effects of humidity and temperature on firmness of 'Tradiro' tomato were studied to discriminate between the effect on the biochemical process of cell wall breakdown and the effect on the physical process of water loss. Firmness was evaluated using an invasive Puncture test and non-invasive compression force and acoustic firmness measurements on tomatoes stored at 12-23 degreesC and 30-100 % relative humidity (RH). The rate of softening of tomato measured using the invasive technique depended only on temperature. whereas the rates of softening measured using the non-invasive techniques depended on both temperature and the applied water vapour pressure deficit (WVPD).