Share

IIR document

Hot air treatment effect on the postharvest quality and ascorbic acid content of tomato fruit.

Author(s) : YAHIA E. M., SOTO G., PUGA V., et al.

Summary

Mature green "Trust" tomato fruit were exposed to forced hot air treatment at 38 plus or minus 1 °C and 50% relative humidity for 24 hours, and held at 6 °C and 85% relative humidity or at 12 °C and 75% relative humidity for up to 24 days. Heated fruit were damaged, did not develop adequate red colour and characteristic flavour, and had less ascorbic acid and more weight loss, then non-heated fruit. It seems likely that the effect of heat treatments on tomato fruit is variety dependent.

Available documents

Format PDF

Pages: 2000-4

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Hot air treatment effect on the postharvest quality and ascorbic acid content of tomato fruit.
  • Record ID : 2002-1955
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 550-556; fig.; tabl.; 17 ref.

Indexing