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EFFECT OF CHILLING EXPOSURE OF TOMATOES DURING SUBSEQUENT RIPENING.

Author(s) : CHENG T. S., SHEWFELT R. L.

Type of article: Article

Summary

MATURE GREEN TOMATOES WERE STORED AT 277 K (4 DEG C), HIGHER OR EQUAL TO 90% RH, FOR UP TO 39 DAYS AND TRANSFERRED TO 294 K (21 DEG C), HIGHER OR EQUAL TO 90% RH, FOR RIPENING. AFTER 15 DAYS OF CHILLING EXPOSURE, STIMULATION OF ETHYLENE PRODUCTION AND INCREASED SUSCEPTIBILITY TO DECAY WERE OBSERVED WHEN THE FRUIT WAS RIPENED. AS CHILLING EXPOSURE INCREASED, ETHYLENE PRODUCTION UPON REMOVAL TO 294 K RETURNED TO THE LEVEL OF THE CONTROL. IRREVERSIBLE INHIBITION OF COLOUR DEVELOPMENT WAS OBSERVED IN FRUIT AT 277 K FOR 34 DAYS.

Details

  • Original title: EFFECT OF CHILLING EXPOSURE OF TOMATOES DURING SUBSEQUENT RIPENING.
  • Record ID : 1989-0997
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 4; 1988.07-08; 1160-1162; 5 fig.; 21 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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