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Quality of packaged fresh-cut tomatoes.

Author(s) : HAKIM A., BATAL K. M., AUSTIN M. E., et al.

Type of article: Article

Summary

Tomato fruit at turning stages of ripening were cut into disks or slices, rinsed with water containing 50 µlitre/litre sodium hypochlorite solution and drained. They were then stored in perforated polyethylene package at 1 °C in air and controlled atmosphere (2% O2 and 5% CO2) for five and ten days. Weight loss, chlorophyll and lycopene contents, seed discoloration, fungal infection, total soluble solids, titratable acidity, sugar/acid ratio, pH, flavour and taste, firmness, ascorbic acid content, rate of respiration and ethylene production, and electrolyte leakage were evaluated after each storage period.

Details

  • Original title: Quality of packaged fresh-cut tomatoes.
  • Record ID : 2003-1354
  • Languages: English
  • Source: Adv. hortic. Sci. - vol. 14 - n. 2
  • Publication date: 2000

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