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Controlled atmosphere storage of tomato.

[In Spanish. / En espagnol.]

Author(s) : FRANCILE A. S.

Type of article: Article

Summary

Green mature tomato fruits (cv Ramy) were stored for 20 days at 4 or 8 deg C in 3.0% O2 + 0% CO2 with or without ethylene removal or in 1.5% O2 + 0% CO2 with ethylene removal (using potassium permanganate). Fruit ripening was delayed most in fruits stored in 1.5% O2 + 0% CO2 with ethylene removal. Fruits stored at 4 deg C ripened more slowly during storage than fruits stored at 8 deg C, but fruits stored at 4 deg C ripened unevenly upon transfer to room temperature.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1994-0987
  • Languages: Spanish
  • Source: Riv. Agric. subtrop. trop. - vol. 86 - n. 2
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

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