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A reassessment of heat treatment as a means of reducing chilling injury in tomato fruit.

Author(s) : WHITAKER B. D.

Type of article: Article

Summary

Tomato fruit (cv. "Rutgers") was harvested when mature-green, held 3 days at ripening or heat-stress temperature (20 or 38 deg C, respectively), chilled for 20 days at 5 deg C, and assessed for ripening and injury over 7 subsequent days at 20 deg C. Based on chromaticity values, lycopene content, rates of CO2 and ethylene evolution, and visible injury (pitting or shoulders), heat-treated (38 deg C) fruit sustained more chilling injury and ripened much more slowly than the partially-ripened (20 deg C) controls.

Details

  • Original title: A reassessment of heat treatment as a means of reducing chilling injury in tomato fruit.
  • Record ID : 1995-1656
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 4 - n. 1-2
  • Publication date: 1994/04

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