ShareCHARACTERIZATION 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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Indexing
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Themes:
Food engineering;
Packaging;
Vegetables - Keywords: Tomato; Chilling; Process; Ripening (fruit); Vegetable; Packaging
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