Share

IIR document

Controlled atmosphere storage of fresh-cut tomato.

Author(s) : ARTÉS F., AGUAYO E.

Summary

Tomatoes of the long life "Calibra" cv. grown under greenhouse were selected on the basis of colour (65-78 °Hue) and defects free (blows and scratches). Selected fruits were processed in a clean room at 5 °C into slices and segments and stored up to 14 days at 0 and 5 °C and 90-95% relative humidity under controlled atmospheres (4% O2 + 5% CO2, 4% O2 + 10% CO2, and 21% O2 + 0% CO2). Weight loss, changes in colour, leakage juice, pH, titratable acidity, soluble solids content, organoleptic evaluations, main volatiles (ethanol, methanol, acetaldehyde and ethyl acetate), and microbiological counts were carried out at the beginning and at the end of the experiment. Findings in microbial growth, colour, acetaldehyde, ethyl acetate, ethanol, flavour and texture are presented.

Available documents

Format PDF

Pages: 5 p.

Available

  • Public price

    20 €

  • Member price*

    Free

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

Details

  • Original title: Controlled atmosphere storage of fresh-cut tomato.
  • Record ID : 2002-1959
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 432-436; fig.; tabl.; 2 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing