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Influence of cutting and storage temperature on keeping quality of minimally processed tomato.

Author(s) : CONESA M. A., ESCALONA V. H., ARTÉS F., et al.

Summary

The effect of four types of cutting (wedges, slices, strips and cubes) on quality and physiological response of fresh-cut tomato was investigated. Three replicates for each type were compared with whole tomatoes. Samples were placed for 9 days at 0 and 5 °C in gas-tight glass jars with a continuous airflow. Slices and strips kept better their quality at 0 °C than at 5 °C, while no differences were observed between storage temperature for wedges and cubes. Weight losses, juice leakage, aroma, texture, defects, CO2 and C2H4 were observed. The best visual appearance and overall quality at the end of the storage was found in wedges and slices.

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Pages: 2000-4

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Details

  • Original title: Influence of cutting and storage temperature on keeping quality of minimally processed tomato.
  • Record ID : 2002-1960
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 426-431; fig.; tabl.; 5 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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