Modelling effects of pre-storage treatments, maturity stage, low-cost storage technology environment and storage period on the quality of tomato fruit

Figures & data

Table 1. The main and interactive effect of independent variables on some tomato quality indices.

Tabla 1. Efecto principal e interactivo de las variables independientes en algunos índices de calidad del tomate.

	pH		TA		TSS		TSS:TA ratio		Firmness		Hue angle
Variables	p-Value	Partial-ƞ^2	p-Value	Partial-ƞ^2	p-Value	Partial-ƞ^2	p-Value	Partial-ƞ^2	p-Value	Partial-ƞ^2	p-Value	Partial-ƞ^2
MS	0.000**	0.046	0.000**	0.077*	0.036**	0.013**	0.000**	0.033**	0.000**	0.060*	0.000**	0.071*
SC	0.285*	0.002**	0.004**	0.016**	0.000**	0.024**	0.011**	0.012**	0.098*	0.005**	0.445*	0.001**
Tr	0.000**	0.047	0.000**	0.038**	0.007**	0.023**	0.000**	0.063*	0.757*	0.002**	0.903*	0.001**
MS × SC	0.953*	0.000**	0.293*	0.005**	0.91*	0.000**	0.948*	0.000**	0.707*	0.001**	0.753*	0.001**
MS × Tr	0.001**	0.042**	0.784*	0.006**	0.000**	0.069*	0.157*	0.018**	0.649*	0.008**	0.999*	0.001**
SC × Tr	0.000	0.045**	0.930*	0.001**	0.001**	0.023**	0.354*	0.006**	0.536*	0.004**	0.974*	0.000**
MS × SC × Tr	0.313*	0.014**	0.599*	0.009**	0.005**	0.035**	0.302*	0.014**	0.865*	0.005**	0.998*	0.001**

*Indicates non-significant (p ≥ 0.05) and **indicates significant (p ≤ 0.05).

*Indica no significativo (p ≥ 0,05) y **indica significativo (p<≤0,05).

Table 2. Rotated principal components of factor loading for some of the quality attributes of tomato fruit.

Tabla 2. Componentes principales rotados del factor de carga para algunos de los atributos de calidad del tomate.

Quality parameter	Principal components
	PC1	PC2
pH	−0.072	0.715
TA	0.929	−0.182
TSS	0.116	0.757
TSS:TA ratio	−0.659	0.655
Firmness	0.879	0.028
Hue angle	−0.887	0.104
Percent of total (%)	47.922	25.966

Table 3. Interactive and main effect of treatments on the extracted principal components summarized ANOVA table.

Tabla 3. Efecto interactivo y principal de los tratamientos en los componentes principales extraídos, tabla ANOVA resumida.

	Principal component 1		Principal component 2
Quality parameter	p-Value	Partial-ƞ^2	p-Value	Partial-ƞ^2
MS	0.000	0.082	0.533	0.002
SC	0.012	0.012	0.533	0.001
Tr	0.105	0.012	0.000	0.056
MS × SC	0.610	0.002	0.977	0.000
MS × Tr	0.929	0.004	0.023	0.028
SC × Tr	0.956	0.001	0.804	0.002
MS × SC × Tr	0.846	0.005	0.033	0.026

Table 4. Parameter estimates of the analysis of covariance models for different response variables.

Tabla 4. Estimaciones de los parámetros de análisis de los modelos de covarianza para distintas variables respuesta.

Factors	Estimate	Standard error	t-	p-Value
(a) Response variable TA
Intercept	0.4680	0.0063	74.621	<0.001***
Tr 2	−0.0258	0.0059	−4.361	<0.001***
Tr 3	0.0416	0.0059	−7.034	<0.001***
Tr 4	−0.0200	0.0059	−3.383	<0.001***
MS2	−0.0368	0.0051	−7.218	<0.001***
MS3	−0.0682	0.0051	−13.357	<0.001***
SC2	0.0237	0.0042	5.647	<0.001***
DOS	−0.0064	0.0002	−28.088	<0.001***
(b) Response variable TSS:TA ratio
Intercept	7.0440	0.4304	16.368	<0.001***
Tr 2	1.8707	0.4061	4.606	<0.001***
Tr 3	2.2616	0.4059	5.572	<0.001***
Tr 4	0.1857	0.4063	0.457	>0.05*
MS2	1.2813	0.3503	3.658	<0.001***
MS3	2.3671	0.3502	6.760	<0.001***
SC2	−1.0215	0.2875	−3.553	<0.001***
DOS	0.2473	0.0157	15.716	<0.001***
(c) Response variable firmness
Intercept	25.4614	0.3427	74.297	<0.001***
SC2	1.1335	0.2812	4.031	<0.001***
MS2	−1.8373	0.3427	−5.362	<0.001***
MS3	−4.5310	0.3425	−13.228	<0.001***
DOS	−0.5075	0.0154	−32.962	<0.001***
(d) Response variable hue angel
Intercept	78.7527	1.1393	69.125	<0.001***
SC2	1.9275	0.9347	2.062	<0.05**
MS2	−9.6537	1.1391	−8.475	<0.001***
MS3	−13.9098	1.1387	−12.216	<0.001***
DOS	−1.3028	0.0512	−25.452	<0.001***

*Denotes non-significant (p > 0.05), **significant (p < 0.05) and ***shows highly significant (p < 0.001). Tr2: Anolyte water; Tr3: hot water; Tr4: chlorinated water; MS2: pink tomato; MS3: red tomato; SC2: evaporative cooler storage; DOS: days of storage.

*Indica no significativo (p>0,05), **significativo (P<0,05) y ***altamente significativo (P<0,001). La Tr2: agua electrolizada; Tr3: agua caliente; Tr4: agua clorada; MS2: tomate rosado; MS3: tomate rojo; SC2: almacenamiento con enfriamiento por evaporación; DOS: días de almacenamiento.

Figure 1. The typical level of firmness as the function of days of storage (DOS) (n = 5).

Figura 1. Nivel típico de firmeza en función de los días de almacenamiento (DOS) (n = 5).

Figure 2. (a) Residuals plotted versus fitted values, (b) residuals plotted versus maturity stage and (c) residuals plotted versus storage condition.

Figura 2. (a) Residuales graficados contra valores ajustados; (b) Residuales graficados contra etapa de madurez; y (c) Residuales graficados contra condición de almacenamiento.

Figure 3. Factorial polynomial models predicted and experimental data fitted for the non-linearly related tomato quality indices with respect to days of storage (DOS): TA versus DOS (a), hue angle versus DOS (b) and firmness versus DOS (c).

Figura 3. Modelos polinomiales factoriales pronosticados y datos experimentales ajustados para los índices de calidad del tomate relacionados de manera no lineal con respecto a DOS: TA vs DOS (a), ángulo de tono vs. DOS (b) y firmeza vs. DOS (c).

Table 5. The predicted and experimental data of the fractional polynomial model for the non-linear responsive variables of tomato sample.

Tabla 5. Datos pronosticados y experimentales del modelo polinomial fraccional para las variables respuesta no lineales de la muestra de tomate.

	Experimental quality data			Predicted quality data
Storage days	TA (%)	Hue angle (°h)	Firmness (N)	TA (%)	Hue angle (°h)	Firmness (N)
0	0.4388	77.8259	24.3964	0.4388	77.912	24.6200
7	0.3766	58.3353	20.3527	0.3766	57.9638	19.8101
14	0.3071	47.6180	15.8113	0.3071	48.4406	16.0822
21	0.2794	45.8774	13.2610	0.2794	45.1662	13.4362
28	0.3057	45.6939	12.0098	0.3058	45.9321	11.8722

The experimental data are the overall average of all the three maturity stages and replications of the tomato samples.

Los datos experimentales constituyen el promedio general de las tres etapas de madurez y las réplicas de las muestras de tomate.