Domatesin Solunum Hızı Üzerine Ortam Sıcaklığı ve Hasat OlgunluğununEtkileri

Domatesin hasattan hemen sonra oluşan solunum hızı üzerine hasat olumu ve depolama sıcaklığı oldukça etkili olmuştur. Yeşilolumda hasat edilen domateslerin solunumu yavaş olup solunum hızı olum aşamasının pembe ve açık kırmızı oluma ulaşmasına kadarartmıştır. En fazla CO2pembe, açık kırmızı ve kırmızı olumda hasat edilen domatesler tarafından üretilirken en az O2ise renk dönüm,pembe ve açık kırmızı olumda hasat edilen domatesler tarafından tüketilmiştir. En fazla etilen üretimi ise renk kırım, renk dönüm vepembe olum aşamasında hasat edilen domateslerce üretilmiştir.Domateslerin uzun süreli depolanmasından sonra oluşan solunum hızı üzerine depolama süresi etkili olmuştur. Depolama süresininuzamasıyla domates meyvelerinin CO2üretimi azalmış fakat O2tüketimleri artmıştır. Depolama süresi uzarken domatesin CO2üretimiazalmış fakat O2tüketimleri artmıştır. Depolama süresi uzarken domatesin CO2üretimi üzerine meyve olum düzeyleri pek etkiliolmamıştır. Ancak meyve olumunun artmasıyla O2tüketim miktarının arttığı gözlenmiştir.

Effects of Temperature and Rıpening Stage on the Respıration Rate of Tomatoes

The effects of storage temperature and ripening stage on the ripening rate of freshly harvested tomatoes before storagewere determined. Respiration was slower in tomatoes harvested at mature green stage of ripening, and the respiration rateincreased until the tomatoes reached to the pink and light-red stages of maturity. The maximum CO2production occurred in toma-toes harvested at pink, light-red and red stages of maturity, whereas the minimum O2consumption occurred in tomatoes harvest-ed at turning, pink and light-red stages of maturity. The highest levels of ethylene were produced by tomatoes harvested at break-ing, turning and pink stages of maturity.The tomatoes were stored in normal atmospheric conditions, and the respiration rate was affected by the storage period. With exten-sion of the storage period to 3 weeks, the CO2production and O2consumption of the tomatoes increased. The ripening stage didnot have any effect on CO2production with the increasing of storage period in normal atmospheric conditions, but during this peri-od O2consumption increased.

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