ShareEFFECT OF EVAPORATIVE COOLING STORAGE ON RIPENING AND QUALITY OF TOMATO.
Author(s) : THIAGU R.
Type of article: Article
Summary
COMPARISON OF TOMATOES RIPENING AT 20-25 DEG C AND AT 92-95 % RH WITH TOMATOES RIPENED UNDER NORMAL CONDITIONS (IE AT 28-33 DEG C AND 45-65 % RH). IN THE FIRST CASE, THE TOMATOES HAD A RIPENING INDEX OF 100 % AT THE END OF THE 15TH DAY, VERSUS 83.3 % FOR TOMATOES RIPENED UNDER NORMAL CONDITIONS. EVAPORATION COOLING IMPROVES COLOUR AND TEXTURE, AND REDUCES WATER LOSSES IN FRUIT. (Bibliogr. int. CDIUPA, FR., 91-274252.
Details
- Original title: EFFECT OF EVAPORATIVE COOLING STORAGE ON RIPENING AND QUALITY OF TOMATO.
- Record ID : 1992-1707
- Languages: English
- Source: J. Food Qual. - vol. 14 - n. 2
- Publication date: 1991
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