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Effets d'un traitement à l'eau chaude et du choc thermique dû au froid sur la conservation des tomates sous atmosphère modifiée : la perte de masse, de la couleur et de la texture.

Effect of hot water and cold-shock on the postharvest preservation of tomatoes stored in modified atmosphere: weight loss, colour development and texture.

Auteurs : SILVA A. P., VIEITIES R. L.

Type d'article : Article

Résumé

This work was carried out to verify the effect of hot water (50 °C for 30 min) or cold-shock (-2 °C for 2 h) treatments on the postharvest preservation of tomatoes cv. Santa Cruz Kada stored in modified atmospheres. All fruits were stored for 35 days at 10 °C. Fruits were evaluated for weight loss, colour development and texture. The cold-shock-treated fruits exhibited less weight loss, more colour development and better texture than heat-treated fruits.

Détails

  • Titre original : Effect of hot water and cold-shock on the postharvest preservation of tomatoes stored in modified atmosphere: weight loss, colour development and texture.
  • Identifiant de la fiche : 2002-0244
  • Langues : Portugais
  • Source : Cult. agron. - vol. 7 - n. 1
  • Date d'édition : 1998

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