ShareTemperature of water heat treatments influences tomato fruit quality following low-temperature storage.
Author(s) : MCDONALD R. E., MCCOLLUM T. G., BALDWIN E. A.
Type of article: Article
Summary
With the purpose of reducing losses by alteration of tomatoes, a raw fruit treatment is established, consisting of an immersion in hot water, followed by ripening at 20 °C, preceded or not by rapid chilling at 2 °C. The organoleptic qualities of fruits are analysed after different variations of the treatment, as well as the colour, the texture and the mass losses.
Details
- Original title: Temperature of water heat treatments influences tomato fruit quality following low-temperature storage.
- Record ID : 2000-1958
- Languages: English
- Source: Postharvest Biol. Technol. - vol. 16 - n. 2
- Publication date: 1999/06
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Tomato; Heat; Treatment; Deterioration; Temperature; Rapid chilling; Ripening (fruit); Fruit
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