Partager

Document IIF

Effet du traitement à l'air chaud sur la qualité après récolte et la teneur en acide ascorbique des tomates.

Hot air treatment effect on the postharvest quality and ascorbic acid content of tomato fruit.

Auteurs : YAHIA E. M., SOTO G., PUGA V., et al.

Résumé

Mature green "Trust" tomato fruit were exposed to forced hot air treatment at 38 plus or minus 1 °C and 50% relative humidity for 24 hours, and held at 6 °C and 85% relative humidity or at 12 °C and 75% relative humidity for up to 24 days. Heated fruit were damaged, did not develop adequate red colour and characteristic flavour, and had less ascorbic acid and more weight loss, then non-heated fruit. It seems likely that the effect of heat treatments on tomato fruit is variety dependent.

Documents disponibles

Format PDF

Pages : 2000-4

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Hot air treatment effect on the postharvest quality and ascorbic acid content of tomato fruit.
  • Identifiant de la fiche : 2002-1955
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 550-556; fig.; tabl.; 17 ref.

Indexation