The effects of culture practice and storage temperature on quality and flavor volatiles of greenhouse tomatoes

Summary

This field study examined how pre-harvest cultivation practices and post-harvest storage conditions influence the flavor quality of greenhouse tomatoes grown in soilless culture in British Columbia. Elevated nutrient solution electrical conductivity increased sugar and acid content but did not affect volatile compound formation; storage temperature proved critical, with room-temperature (20°C) ripening enabling normal volatile development whereas refrigeration (4–13°C) substantially slowed both colour development and flavour compound formation. The findings support existing commercial practice of harvesting at breaker stage and storing at 10–13°C, whilst suggesting that attempted modifications such as high-EC fertilisation or delayed harvest offer no flavour advantage.

Regional applicability

The study was conducted in British Columbia, Canada, in greenhouse soilless systems. The findings are directly applicable to United Kingdom glasshouse tomato production, which similarly relies on soilless culture and commercial handling at cool temperatures; the underlying physiology of tomato ripening and volatile formation is universal. However, UK producers should note that cultivar selection, growing season length, and local market preferences (e.g., for vine-ripened versus breaker-stage fruit) may modify the practical relevance of these storage recommendations.

Key measures

Electrical conductivity (EC) of nutrient solution, soluble solids (SS), titratable acidity (TA), volatile compound levels (GC-MS analysis), fruit coloration, storage temperature (4°C, 13°C, 20°C), harvest stage (breaker stage onwards)

Outcomes reported

The study measured soluble solids, titratable acidity, and volatile compounds (via GC-MS analysis of 10 key compounds) in greenhouse tomatoes under different nutrient solutions, harvest stages, and storage temperatures. Key outcome variables included the relationship between fruit ripening, coloration, volatile formation, and storage temperature effects on flavor development.

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