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Prestorage heat treatments influence free sterols and flavour volatiles of tomatoes stored at chilling temperature.

Author(s) : MCDONALD R. E., MCCOLLUM T. G., BALDWIN E. A.

Type of article: Article

Summary

Tomatoes were treated with ethylene and soaked in water at 42 deg C for 60 minutes, or were kept for 48 hours at 38 deg, then stored at 2 or 13 deg C for 14 days before ripening at 20 deg C. The influence of these treatments on colour, ripening, firmness and amounts of lycopene, chlorophyll, soluble solids, sterols, aldehydes, cetones and fruit alcohol was studied.

Details

  • Original title: Prestorage heat treatments influence free sterols and flavour volatiles of tomatoes stored at chilling temperature.
  • Record ID : 1997-2215
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 121 - n. 3
  • Publication date: 1996

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