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COLOUR AND CAROTENOID CONTENT OF QUICK-FROZEN TOMATO CUBES DURING FROZEN STORAGE.

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

Type of article: Article

Summary

IN A PART OF THE EXPERIMENTS THE TEST MATERIAL WAS GAINED FROM THE SAME CULTIVAR AT DIFFERENT STAGES OF MATURITY, WHILE IN THE OTHER PART THE FULLY RIPE FRUITS OF 3 DIFFERENT CULTIVARS WERE USED. THE COLOUR OF THE TOMATO PRODUCTS WAS FOUND TO CHANGE CONTINUOUSLY DURING FROZEN STORAGE AT 253 K (-20 DEG C). THE RED COLOUR DIMINISHED AND THE YELLOW COLOUR INCREASED, SIMULTANEOUSLY WITH A LIGHTENING OF THE COLOUR. THE EXTENT OF CHANGE DEPENDED ON THE EXTENT OF RIPENING. A LINEAR CORRELATION WAS OBSERVED BETWEEN COLURANTIOFTOAG. THE QUANTITY OF CAROTENOIDS DIMINISHED DURING FRZNSOE THE REDUCTION OF THE QUANTITY OF PIGMENTS PRESENT IN THE LARGEST AMOUNT, AS WELL AS THAT OF ALL THE CAROTENOIDS IS IN CLOSE LINEAR CORRELATION WITH THE STORAGE PERIOD.

Details

  • Original title: COLOUR AND CAROTENOID CONTENT OF QUICK-FROZEN TOMATO CUBES DURING FROZEN STORAGE.
  • Record ID : 1990-1922
  • Languages: English
  • Source: Acta Aliment. - vol. 18 - n. 3
  • Publication date: 1989/09
  • Document available for consultation in the library of the IIR headquarters only.

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