ShareInfluence 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
Links
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Indexing
- Themes: Vegetables
- Keywords: Tomato; Cold sensitivity; Mechanical property; Chilling; Skin; Vegetable
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