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Impact de l'entreposage de longue durée sous atmosphère contrôlée sur la qualité sensorielle des tomates.

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

Auteurs : BATU A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : The effect of long-term controlled atmosphere storage on the sensory quality of tomatoes.
  • Identifiant de la fiche : 2005-0841
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 15 - n. 4
  • Date d'édition : 2003

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