Abstract
BACKGROUND: In bunch cherry tomatoes (BCTs) abscission of the fruit from the bunch, rather than deterioration of fruit determines the life‐span of the produce. Two abscission sites have been characterised: the joint (AJ) in the middle of the pedicel, and at the receptacle (AR) at the fruit‐pedicel interphase. The type of abscission is sensitive to growth conditions; joint abscission is typical of winter harvests whereas receptacle abscission is dominant in summer harvests. The aim of the present study was to determine the effect of relative humidity (RH) in terms of water vapour pressure deficit (WVPD) during storage and shelf life on the course and site of abscission of BCTs.
RESULTS: The rachis composes only about 2% of the bunch weight, and therefore most of the water loss originated from the fruit. When the bunch lost almost 10% of its weight under low humidity, the relative weight of the rachis was reduced to one‐quarter of its original value. Storage at low WVPD resulted in dominance of AJ whereas storage at high WVPD resulted in dominance of AR. BCTs that exhibited primarily AJ after cold storage was prone to either AJ or AR in high or low shelf‐life RH, respectively. BCTs subjected to elevated temperature and high WVPD after harvest developed receptacle abscission.
CONCLUSION: Dehydration of the receptacle abscission zone makes it prone to abscission and this process can be prevented by high‐RH storage. Copyright © 2009 Society of Chemical Industry