4. Conclusion
Storage with temperatures above 10 °C increased the lycopene and color value of both water stress and no water
stress tomato. Moderate water stress treatment increased the redness of tomato compared to no water stress
treatment. The lightness (L*) value of water stress and no water stress tomato decreased during storage in 10, 15, 25
and 30 °C temperatures. The redness (a*), yellowness (b*), a*/b*, hue (h), and chroma (C*) slightly changed or
remained stable after 4 days storage in those temperatures. Harvesting tomato in light red stage (ripening stage) will
only shows lightness (L*) major change during storage.
no water stress tomato with temperatures as independent variable of this study.