Pengaruh Suhu Penyimpanan Pada Perubahan Kualitas Tiga Varietas Tomat Indonesia Berdasarkan Proses Pematangan

Abstract

Tomato (Solanum lycopersicum) is one of the major horticultural commodities in Indonesia, possessing not only high economic value but also highly perishable, thus requiring optimal postharvest handling to maintain its quality. This study aims to examine the effect of storage temperature on the quality changes of three Indonesian tomato varieties (beef, blazer, and mahira) during the ripening process. The study was conducted at the Agricultural Industry Technology Laboratory, University of Padjadjaran, using tomatoes at the mature green stage. Each variety was stored at three different temperatures—15°C, 20°C, and 25°C—for 30 days. The parameters observed included physical properties (fruit skin color using the CIE L*, a*, b* color model), mechanical properties (hardness measured in kgf), and chemical properties (total soluble solids or TSS measured in percent). The results showed that storage at 15°C maintained tomato quality better than at 20°C and 25°C. At 25°C, there was accelerated ripening, characterized by a decrease in firmness to 0.5 kgf in the beef variety and a decrease in TSS to 1.0%. The Mahira variety demonstrated the best stability in maintaining color, firmness, and TDS during storage. This study confirms that appropriate storage temperature plays a crucial role in maintaining the physical and chemical quality of tomatoes during the post-harvest period and extending the shelf life of this horticultural product.