Ethylene and acetylene applications to tomato (Lycopersicon esculentum Mill.) fruits to induce ripening and their effect on fruit quality.

Summary

Tomato fruits, harvested at the mature-green stage, were treated for 12 hours with acetylene or ethylene or not treated and stored at 10, 15 or 28 °C for 5, 10 or 15 days. Chemical and physical parameters were analysed. Ethylene treatment increased the speed and uniformity of ripening and was the most effective treatment for inducing red colour development. Low temperatures (10 and 15 °C) induced lycopene formation. Fruit fresh weight loss increased with higher temperatures and storage duration, reaching values of 16.68%.

Details

Original title: Ethylene and acetylene applications to tomato (Lycopersicon esculentum Mill.) fruits to induce ripening and their effect on fruit quality.
Record ID : 2002-2977
Languages: English
Publication date: 2000
Source: Source: Proc. interam. Soc. trop. Hortic.
vol. 42; 412-420; 12 ref.

Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Tomato; Venezuela; Treatment; Acetylene; Quality; Ripening (fruit); Ethylene; Fruit