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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104748
Title Growth, ripening and storage of tomato fruits
show extra info.
N. Stenvers
Title-variation: Lycopersicon esculentum Mill
Author(s) Stenvers, N.
Publisher [S.l. : s.n.]
Publication year 1976
Description 106 p
Notes Proefschrift Wageningen  show all notes
Met samenvattingen in het Nederlands en Duits
Op de omslag de ondertitel: Lycopersicon esculentum Mill
De promotiedatum was gepland op 20-02-1976
Tutors Bruinsma, Prof. Dr. J.
Graduation date 1976-04-02
Dissertation no. 646
Author abstract show abstract

Publication I

A non-destructive, automated, fast and portable softness measuring device is described. The non-destructivity of the meter was established.

Factors that might influence the variation in softness-readings, e.g., temperature, relative humidity, the point of compression on the fruit, sampling in the greenhouse, and fruit size were experimentally investigated.

It was concluded that, although all these factors influence the dispersion of the softness readings, the individual tomato fruit by its own qualities causes the greatest dispersion. The developed meter therefore is a useful tool for comparative softness measurements of tomatoes.

Publication II

A scale is presented for the rating of tomato fruit ripening by visual determination of the skin colour in 8 stages. The stages 2 to 7 closely correspond with changes in reflection of fruit homogenates, softness, specific gravity, Internal ethylene concentration, and respiration.

The ascorbic acid is mainly confined to the pericarp tissue, its content does not change with ripening.

Publication III

Experiments with tomatoes were carried out to analyse the interaction of fruit growth and fruit:leaf ratio, and of ripening and position of the fruit on the truss.

Different fruit:leaf ratios give different yields. Fruit weight and volume are positively correlated with the leaf area per fruit. Total yield, however, depends mainly on the number of fruits per cluster.

No differences in postharvest quality were found between fruits picked early in the morning and in the afternoon.

A fruit:leaf ratio of 1:3 gives uniform fruits. However, the more leaf area per fruit, the more fruits with greenish coloured locular tissue occur. The seeds in this anomaly coloured tissue are less germinable than those of red-coloured jelly. The ascorbic acid content of fruits with greenish coloured locular tissue is higher than that of normally coloured fruits. The data are consistent with the view that there might be a ripening inhibitor, originating from the leaves and acting also on the physiological condition of the seeds .

For the different positions of fruits in the truss, the morphological and physiological ages did not differ sinificantly. Only in 50-60% of the trusses the fruit nearest. to the main stem was the first to be fertilized and to mature. Weight is positively correlated, ripening, however, negatively correlated with the number of seeds.

Unripe fruits detached from the vine, but kept under the same conditions as those on the vine, have hardly the tendency to ripen more rapidly. Therefore the occurence of a ripening Inhibiting substance from the foliage is not conclusively demonstrated in tomato.

Publication IV

The optimum picking time for tomatoes is determined from physiological and anatomical data.

A special method of photographing changes in volume of tomatoes on the vine is described. A new technique of printing shows directly the change in volume at different stages of development .

Specific gravity increases in the course of ripening as a result of structural changes in the parenchymous cells of the pericarp tissue, involving a reduction in size of the intercellular space. The increase in specific gravity of fruits on the vine is accompanied by increases in volume and weight, whereas picked tomatoes decrease in size while ripening.

Fruits picked when 50% orange or even riper give the highest yield and best postharvest qualities.

No differences in postharvest quality were found between fruits picked early in the morning and in the afternoon.

Publication V

During subsequent years experiments were carried out with various storage conditions of tomatoes, varying in temperature, humidity and controlled atmosphere (C.A.) treatment.

The tomatoes were picked at different colour stages. Fruits harvested at green stages are more susceptible to damage at high humidity and low temperature than the more advanced ones, resulting in a shorter shelf life and more decayed fruits.

C.A. storage was, under the experimental conditions, no improvement of the standard storage at 12.5 - 13 °C in air. However, there are indications that treatment with a fungicide and storage under reduced atmospheric pressure prolong storage life.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08200,646
FORUM ; STACKS ; NN08202,646
Keyword(s) (cab) plant physiology / plant development / flowers / fruits / plant organs / solanum lycopersicum / tomatoes / plant products / treatment / harvesting
Categories Tomatoes / Plant Growth
Publication type PhD thesis
Language English
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