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Intermittent warming reduces chilling injury and decay of tomato fruit.

Author(s) : ARTÉS F., ESCRICHE A. J.

Type of article: Article

Summary

Mature-green and early breaker tomatoe fruit cv "Dario F-150" treated with 0.5 g liter iprodione were stored at 6, 9, and 12 deg C for 28 days. Intermittent warmings for 1 day at 20 deg C were applied every week on all fruits. They were subjected to post-storage ripening for 4 days at 20 deg C. On tomatoes from both maturity stages, intermittent warming during four cycles of 6 days at 9 deg C and 1 day at 20 deg C prevented development of chilling injury and decay, enhanced surface colour and loss of firmness (compared with continuous 9 deg C storage), delayed shriveling, and resulted in the lowest total losses at the end of storage and post-storage ripening.

Details

  • Original title: Intermittent warming reduces chilling injury and decay of tomato fruit.
  • Record ID : 1995-3008
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 5
  • Publication date: 1994/09
  • Document available for consultation in the library of the IIR headquarters only.

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