ShareThe effect of high temperature on maintaining quality of harvested tomatoes.
Author(s) : LURIE S., HANDROS A., SABAHAT A., KLEIN J. D., FALLIK E., SHAPIRO R.
Summary
Mature green tomatoes (cv. F144), warmed for 3 days at 38 deg C, ripened at 20 deg C more slowly than unwarmed tomatoes. After storage at 2 deg C for 3 weeks, warmed tomatoes ripened normally while unwarmed tomatoes developed chilling injury. Chilling injury in unwarmed tomatoes was accompanied by loss of membrane phospholipid and increase in ion leakage. The unwarmed tomatoes also developed more rots than warmed ones. The germination and growth of Botrytis cinerea was found to be inhibited by the warming treatment.
Details
- Original title: The effect of high temperature on maintaining quality of harvested tomatoes.
- Record ID : 1998-1063
- Languages: English
- Publication date: 1995
- Source: Source: Proc. int. Symp. postharvest Physiol. Pathol. Technol. hortic. Commod., Agadir
234-240; 13 ref.
Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Tomato; Treatment; Quality; Morocco; Vegetable
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