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EFFECT OF AN INTERMITTENT TREATMENT IN AN ATMOSPHERE WITH A VERY HIGH CARBON DIOXIDE CONTENT ON THE RIPENING OF GREEN TOMATOES AT 293 AND 285 K (20 AND 12 DEG C).

EFFETS D'UN TRAITEMENT INTERMITTENT EN ATMOSPHERE FORTEMENT ENRICHIE EN GAZ CARBONIQUE SUR LA MATURATION DE TOMATES VERTES, A 293 ET 285 K (20 ET 12 DEG C).

Author(s) : MARCELLIN P., CHAVES A.

Type of article: Article

Summary

TWO-DAY EXPOSURE AT 20% CO2, APPLIED INTERMITTENTLY ON GREEN TOMATOES AT 293 OR 285 K (20 OR 12 DEG C) DELAYED RIPENING. ETHYLENE PRODUCTION WAS MARKEDLY REDUCED DURING THE TREATMENT WITH CO2 BUT IT INCREASED AT 293 K ON REMOVAL TO AIR. ON THE CONTRARY, THIS REDUCING EFFECT WAS LARGELY MAINTAINED AT 285 K AFTER REMOVAL FROM CO2. RED COLOUR, SOFTENING AND FLAVOUR DEVELOPED GRADUALLY IN THE CASE OF FRUIT MAINTAINED AT 293 K. THETREATMENT PREVENTED THE UNEVEN DEVELOPMENT OF COLOUR AT 285 K ; THE TOMATOES KEPT THEIR ORIGINAL GREEN COLOUR AND FIRMNESS DURING THE 16 FIRST DAYS OF STORAGE, BUT ACTIVELY RIPENED AFTER TRANSFER TO 293 K. IN ADDITION, THIS METHOD INHIBITED FUNGAL ATTACKS.

Details

  • Original title: EFFETS D'UN TRAITEMENT INTERMITTENT EN ATMOSPHERE FORTEMENT ENRICHIE EN GAZ CARBONIQUE SUR LA MATURATION DE TOMATES VERTES, A 293 ET 285 K (20 ET 12 DEG C).
  • Record ID : 1983-0145
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 68 - n. 2
  • Publication date: 1982/01/13
  • Document available for consultation in the library of the IIR headquarters only.

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