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INFLUENCE OF STORAGE TEMPERATURE AND ETHYLENE ON FIRMNESS, ACIDS, AND SUGARS OF CHILLING-SENSITIVE AND CHILLING-TOLERANT TOMATO.

Author(s) : MANZANO-MENDEZ J., HICKS J. R., MASTERS J. F.

Type of article: Article

Summary

TWO CULTIVARS AND TWO EXPERIMENTAL CHILLING-TOLERANT LINES OF TOMATO WERE HARVESTED MATURE-GREEN AND STORED FOR 15 DAYS AT 278, 293 AND 308 K (5, 20 AND 35 DEG C), WITH OR WITHOUT THE INTRODUCTION OF ETHYLENE. ETHYLENE ENHANCED SOFTENING IN THE CHILLING-SENSITIVE CULTIVARS ONLY AT 293 K, WHILE THE CHILLING-TOLERANT LINES SHOWED AN EFFECT ONLY AT 308 K. THE CHILLING-TOLERANT LINES HELD AT 278 K OR MOVED FROM 278 TO 293 K HAD LOWER MONOSACCHARIDE LEVELS THAN THE CORRESPONDING SENSITIVE CULTIVARS.

Details

  • Original title: INFLUENCE OF STORAGE TEMPERATURE AND ETHYLENE ON FIRMNESS, ACIDS, AND SUGARS OF CHILLING-SENSITIVE AND CHILLING-TOLERANT TOMATO.
  • Record ID : 1985-0163
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 109 - n. 2
  • Publication date: 1984/03
  • Document available for consultation in the library of the IIR headquarters only.

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