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Organoleptic characteristics of tomatoes: eureka! The influence of storage temperature and ripeness at the time of harvest.

Les qualités organoleptiques de la tomate : des essais concluants! Influence des températures de conservation et du stade de maturité à la récolte.

Author(s) : NAVEZ B., JOST M., LESPINASSE N., et al.

Type of article: Article

Summary

This study examines the effect of storage conditions on the sensory evaluation of a few varieties having different genetic characteristics. The study highlights the negative consequences of cold storage with the intensity of flavour being the most affected. Switching to a temperature of 18 °C restores part of the gustatory quality.

Details

  • Original title: Les qualités organoleptiques de la tomate : des essais concluants! Influence des températures de conservation et du stade de maturité à la récolte.
  • Record ID : 2002-1386
  • Languages: French
  • Source: Infos Ctifl - n. 173
  • Publication date: 2001/07
  • Document available for consultation in the library of the IIR headquarters only.

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