CHARACTERIZATION OF TOMATO RIPENING PROCESS AS INFLUENCED BY INDIVIDUAL SEAL-PACKAGING AND TEMPERATURE.

Author(s) : YANG C. C.

Type of article: Article

Summary

PACKING TOMATOES AND MAINTAINING THEM AT 285 OR 294 K (12 OR 21 DEG C) ENABLE ONE TO RETARD RIPENING DURING STORAGE. THESE TWO PARAMETERS EXTEND THE RIPENING TIME OF TOMATOES, WITH NO EFFECT ON THEIR FIRMNESS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226689.

Details

  • Original title: CHARACTERIZATION OF TOMATO RIPENING PROCESS AS INFLUENCED BY INDIVIDUAL SEAL-PACKAGING AND TEMPERATURE.
  • Record ID : 1988-0625
  • Languages: English
  • Source: J. Food Qual. - vol. 10 - n. 1
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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