Tomato shelf life

Shelf life assessment is conducted by placing green or breaker stage fruits into storage, followed by monitoring marketability, flesh firmness, and disease incidence. The indicator is measured as the percentage of marketable fruits relative to the total volume or as the duration of the storage period, which ranges from several weeks to 6 months for long-shelf-life varieties. Breeding programs utilize indirect evaluation methods, such as measuring crushing resistance or pericarp puncture strength.

This trait is genetically determined by the presence of specific genes, such as rin, nor, Nr, and alc, which inhibit ripening and slow down fruit respiration. Anatomically, high shelf life is ensured by a low-locule structure, thick pericarp, and small-celled flesh structure. Agronomic factors significantly influence this indicator: foliar calcium applications increase fruit firmness, whereas excessive nitrogen fertilization reduces resistance to pathogens during storage.

Shelf life directly determines production technology and the suitability of varieties for mechanical harvesting. Fruits with high shelf life possess a dense structure that allows them to withstand mechanical stress during machine harvesting and transportation. In breeding, a balance is maintained between shelf life, transportability, and taste quality, as intensive selection for extended storage can lead to a decrease in the content of sugars, acids, and aromatic compounds.