Influence of the skin on puncture properties of chilled and nonchilled tomato fruit.

Author(s) : JACKMAN R. L., STANLEY D. W.

Type of article: Article

Summary

Evaluation of the firmness and rigidity of the tomato skin and determination of skin contribution to the firmness of tomato during storage at 22 deg C or at 5 deg C for 28 days.

Details

  • Original title: Influence of the skin on puncture properties of chilled and nonchilled tomato fruit.
  • Record ID : 1995-2317
  • Languages: English
  • Source: J. Texture Stud. - vol. 25 - n. 2
  • Publication date: 1994

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