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STUDIES ON THE LONG-TERM STORAGE OF MATURE-GREEN TOMATO FRUIT.

Author(s) : MARANGONI A. G., STANLEY D. W.

Type of article: Article

Summary

GREENHOUSE-GROWN MATURE-GREEN TOMATO FRUITS (CV CARUSO) WERE STORED IN AIR OR MODIFIED ATMOSPHERES (3 % O2 + 2 % CO2 ) AT 279 OR 285 K (6 OR 12 DEG C) FOLLOWED BY RIPENING FOR 7 DAYS AT 295 K (22 DEG C). TREATMENTS WITH AQUEOUS SOLUTIONS OF CALCIUM, THE CHELATING AGENTS EDTA OR EGTA, THE ANTIOXIDANTS BHT OR ALPHA-TOCOPHEROL, OR PACLOBUTRAZOL WERE APPLIED AS DIPS BEFORE STORAGE TO ASSESS THEIR ABILITY TO PREVENT CHILLING INJURY OR RETARD SENESCENCE. NONE OF THESE CHEMICAL TREATMENTS IMPROVED FRUIT QUALITY COMPARED WITH THE CONTROL, AND MODIFIED-ATMOSPHERE STORAGE DID NOT ALLEVIATE CHILLING-INJURY SYMPTOMS COMPARED WITH STORAGE IN AIR.

Details

  • Original title: STUDIES ON THE LONG-TERM STORAGE OF MATURE-GREEN TOMATO FRUIT.
  • Record ID : 1992-1183
  • Languages: English
  • Source: J. hortic. Sci. - vol. 66 - n. 1
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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