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The effect of long-term controlled atmosphere storage on the sensory quality of tomatoes.

Author(s) : BATU A.

Type of article: Article

Summary

Tomato (Lycopersicon esculentum) fruit were harvested at the mature green and pink stages of maturity and held for 60 days at 15 °C (mature green fruit) or 13 °C (pink fruit) under three different controlled atmosphere conditions (3.2, 6.4 or 9.1% CO2) combined in all cases with 5.5% O2. Mature green fruit were then kept for additional 10 days at 20 °C to simulate shelf life conditions. Different sensory tests were conducted which measured flavour, sweetness, sourness and acceptability. The total soluble solids (TSS), titratable acidity and TSS/titratable acidity ratio were also obtained.

Details

  • Original title: The effect of long-term controlled atmosphere storage on the sensory quality of tomatoes.
  • Record ID : 2005-0841
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 15 - n. 4
  • Publication date: 2003

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