Vine-ripe tomatoes: optimising the picking colour stage and storage conditions of tomatoes to maximise flavour at the point of consumption

Growers considering harvesting vine-ripe tomatoes need to know the impacts on yield and quality. In this study two varieties, Solairo and Ferrari, were harvested to ATB colour stage 4, 6 or 8. Due to the delay of harvesting riper fruit (ATB 8) an ongoing yield reduction through the season was recorded compared to fruit harvested to ATB 4, however by the end of the season the effect was reduced with final yield from ATB 8 fruit 4% lower than ATB 4. A small reduction in % Class 1 fruit for ATB 8 versus ATB 4 as a result of increased softness. Freshly harvested vine-ripe ((ATB 8) fruit were found to be slightly sweeter and to have more tomato flavour than fruit that had been harvested earlier (ATB 4) and ripened in store at 20C.Taste profiles (sweetness and acidity) and quality metrics  (shininess and firmness) did deteriorate more rapidly at 20C for vine-ripened tomatoes compared to those harvested less ripe. Holding vine-ripened tomatoes at 10C for short periods seemed to slow down the decline in acidity and also to maintain fruit firmness. In conclusion the quality of the vine-ripe product will have much to do with the time delay between harvesting and consumption and the temperature at which the fruit is held during that time.

AIM:

To quantify yield losses associated with harvesting tomatoes vine-ripe and to investigate what fruit quality benefits might result from vine ripening and how any quality improvements could be maximised.

OBJECTIVES:

* Determine the effects of picking stage on yield and grade out.

* Determine the effects of vine versus room ripening on quality at harvest and following storage. * Determine the effects of short periods of low temperature on the ripening process