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The effects of postharvest treatments to extend the storage of tomato fruit.

Author(s) : YANURIATI A., SAVAGE G. P., ROWE R. N.

Summary

Two maturity stages of commercially grown tomatoes (breaker and mature green) were exposed to ethanol vapour for 6 hours at 20 deg C prior to storage at 5 and 20 deg C. The results showed that ethanol vapour treatment could significantly slow down the colour changes and softening of both mature green and breaker tomatoes with greater effects on storage at 5 deg C. No different effects of maturity in retardation of colour changes and softening were found. The results suggest that ethanol vapour pretreatment could be used as a cheap and easy method to extend the storage life of tomatoes.

Details

  • Original title: The effects of postharvest treatments to extend the storage of tomato fruit.
  • Record ID : 1999-1725
  • Languages: English
  • Publication date: 1996
  • Source: Source: Proc. Nutr. Soc. NZ
    vol. 21; 137-141; 23 ref.

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