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Evaluation of cherry tomato quality when submitted to different cooling processes.

Avaliação da qualidade do tomate cereja quando submetido a diferentes processos de resfriamento.

Author(s) : LEAL P. A. M., JORGE J. T., HONÓRIO S. L.

Type of article: Article

Summary

Results indicate that psychrometric cooling processes of moist air by direct contact with extended surface coils and cooling of moist air by direct contact with extended surface coils and cooling of moist air by direct recirculated cold water spray are more recommended than evaporative cooling of air to preserve the quality of tomatoes at different stages of ripening.

Details

  • Original title: Avaliação da qualidade do tomate cereja quando submetido a diferentes processos de resfriamento.
  • Record ID : 2003-1428
  • Languages: Portuguese
  • Source: Eng. Agríc. - vol. 21 - n. 1
  • Publication date: 2001

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