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Changes in lipids of tomato fruit stored at chilling and non-chilling temperatures.

Author(s) : WHITAKER B. D.

Type of article: Article

Summary

Mature green tomato fruits were stored at non-chilling or chilling temperature (15 or 2 deg C, respectively) for 2, 4, 8 or 12 days after harvest. Fruit stored at 15 deg C had progressed to the pink stage of ripening after 12 days, whereas fruit stored at 2 deg C had not ripened significantly. The phospholipid content of tomato pericarp tissue changed very little during storage at either 15 or 2 deg C. Free fatty acids increased 3-fold in fruit held at 15 deg C and 1.2-fold in fruit held at 2 deg C. Total sterol content increased during storage at both 15 and 2 deg C. Other results, on free sterols, glycosides, sitosterols, are given.

Details

  • Original title: Changes in lipids of tomato fruit stored at chilling and non-chilling temperatures.
  • Record ID : 1993-0969
  • Languages: English
  • Source: Phytochemistry - vol. 30 - n. 3
  • Publication date: 1991

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