Tomato were stored at different temperatures(10℃, 20℃, room temperature and 30℃) for 5 days. During the storage period, Brix, pH, color, texture, vitamin C, lycopene were analyzed. Brix and pH had a little change. Texture force of tomato decreased with storage time and we could see a softening for tomato stored at 30℃ for 1 day. Addtional, the L*(lightness) and b*(yellowness) decreased and a*(redness) increased with storage time. Addtionally, content of vitamin C increased up to 9.08㎎/100g~17.82㎎/100g after 5 days storage according storage temperature, whereas content of lycopene increased up to 3.81㎎/㎏~34.56㎎/㎏ after 5 days storage according storage temperature. Optimal mature temperature for tomato was room temperature.

• 김한수 | Han Soo Kim