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Effect of hot water and cold-shock on the postharvest preservation of tomatoes stored in modified atmosphere: weight loss, colour development and texture.

Author(s) : SILVA A. P., VIEITIES R. L.

Type of article: Article

Summary

This work was carried out to verify the effect of hot water (50 °C for 30 min) or cold-shock (-2 °C for 2 h) treatments on the postharvest preservation of tomatoes cv. Santa Cruz Kada stored in modified atmospheres. All fruits were stored for 35 days at 10 °C. Fruits were evaluated for weight loss, colour development and texture. The cold-shock-treated fruits exhibited less weight loss, more colour development and better texture than heat-treated fruits.

Details

  • Original title: Effect of hot water and cold-shock on the postharvest preservation of tomatoes stored in modified atmosphere: weight loss, colour development and texture.
  • Record ID : 2002-0244
  • Languages: Portuguese
  • Source: Cult. agron. - vol. 7 - n. 1
  • Publication date: 1998

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