加工トマトに関する研究 : 人工追熟温度が果実の色調におよぽす影響

In order to examine the color changes affected by artificial after-ripening temperature and fruit coloring, it was divided into two experimental sections of artificial afterripening and natural after-ripening, the former contained four experimental sections, that is, 1st section(room temperature at day and night), 2nd(room temperature at day and outside temperature at night), 3rd(outside temperature at day and night), and 4th (outside temperature at day in ice-box at night).
Color changes accompanied with fruit coloring and also in natural after-ripening of Chico, H-1370 were comparatively investigated.
(1) 4th, 3rd and 2nd experimental sections are in excellent fruit color, whereas 1st is in poor color.
It appears that excellent fruit color of 4th, 3rd and 2nd sections are mainly due lower average temperature and larger differences in temperature at day and night than that in 1st section, on the other hand, the poor color in 1st section is due to higher average temperature and slight difference in temperature at night and day.
(2) The fruit color of natural after-ripening shows almost those color between 4th and 3rd in artificial after-ripening. This phenomenon is mainly due to almost the same temperature condition with natural after-ripening.
(3) As far as fruit color, it seems that the fruit color in the case of artificial afterripening will show no less better color than that of ripening on the plants itself, so long as temperature condition into near the natural condition.