Share

CHANGES IN THE COLOUR OF DEEP-FROZEN TOMATO CUBES.

[In Hungarian. / En hongrois.]

Author(s) : URBANYI G., HORTI K.

Type of article: Article

Summary

THE COLOUR CHANGE IN DEEP-FROZEN TOMATO CUBES WAS STUDIED DURING FROZEN STORAGE. IN ONE PART OF THE EXPERIMENTS, 3 SAMPLES OF THE SAME TOMATO VARIETY AT DIFFERENT STAGES OF RIPENING AND IN ANOTHER PART 3 FULLY RIPE SAMPLES OF A DIFFERENT VARIETY WERE INVESTIGATED. THE COLOUR OF THE SAMPLES FROZEN AT 243 K (-30 DEG C) AND STORED AT 253 K (-20 DEG C) WAS ESTAB-LISHED BY THE 3-STIMULI METHOD. THE COLOUR OF TOMATOES WAS FOUND TO CHANGE CONTINUOUSLY DURING FROZEN STORAGE. THE CHANGE OF COLOUR BECOMES APPARENT IN THE DECREASE OF THE RED CHARACTER AND SIMULTANEOUS INCREASE OF THE YELLOW CHARACTER, AND THE SAMPLE BECOMES LIGHTER.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1990-2397
  • Languages: Hungarian
  • Source: Hütöipar - vol. 35 - n. 3
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing