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Aptitude à la conservation des tomates fraîchement coupées.

Keeping quality of fresh-cut tomato.

Auteurs : ARTÉS F., CONESA M. A., HERNÁNDEZ S., et al.

Type d'article : Article

Résumé

The effects of calcium chloride washings and passive or active modified atmosphere packaging (MAP) on the keeping quality of fresh-cup tomato (Lycopersicon esculentum Mill., cv. Durinta) were investigated. Fresh-cut tomatoes were washed in chlorinated water (0.7 mM) with and without CaCl2 (0.09 M). Slices were placed in plastic trays, sealed with perforated or non-polymeric films and stored at 2 and 10 °C. Firmness, colour, visual quality, aroma, texture, defects and overall quality were determined at harvest and after 7 and 10 days of storage. Soluble solids content (SSC), pH and titratable acidity were analyzed and a maturity index was designed. The best results were found during storage at 2 °C under active or passive MAP. Calcium chloride dips were useful only at 2 °C in maintaining quality of tomato slices held in the perforated film. Active MAP should be used for maintaining fresh-cut tomato when stored at 10 °C.

Détails

  • Titre original : Keeping quality of fresh-cut tomato.
  • Identifiant de la fiche : 2000-2637
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 17 - n. 3
  • Date d'édition : 11/1999

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