Share

IIR document

Colouration of some horticultural products during post-harvest handling.

Author(s) : BALLA C., SARAY T., POLYAK K., HORTI K.

Summary

The colouration of tomato and Hungarian paprika was investigated at different storage temperatures. Differently coloured raw materials were used for experiments. Visual colour scores and tristimulus colour components measured on surface were used to follow the colouration. Formation of pigment contents was investigated by spectrophotometric and high pressure liquid chromatography methods, and INSTRON texture analyzer was used for texture studies. Different colouration was observed according to storage temperatures. Fast colouration was observed at 20 and 25 deg C for both products. At low temperature (below 11-12 deg C) the colouration was delayed or inhibited. There was an effect of the harvesting colouring on the later development of pigment content and colour.

Available documents

Format PDF

Pages: 137-144

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Colouration of some horticultural products during post-harvest handling.
  • Record ID : 1996-0980
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (488)
See the conference proceedings

Indexing