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Influence du traitement photochimique sur la conservation de la tomate fraîche par retardement de la sénescence.

Effect of photochemical treatment in the preservation of fresh tomato (Lycopersicon esculentum cv. Capello) by delaying senescence.

Auteurs : MAHARAJ R., ARUL J., NADEAU P.

Type d'article : Article

Résumé

The effect of hormic dosage of ultraviolet radiation in delaying the senescence of tomato was investigated. Mature-green tomato fruit (variety Capello) were irradiated with ultraviolet light and were stored at 16 deg C, under high relative humidity for a period of 35 days. Attributes of senescence such as weight loss, color, texture, respiration rate, ethylene production and putrescine were monitored periodically throughout the storage period. Results seem to be good. Details and optimization of the UV dose are given.

Détails

  • Titre original : Effect of photochemical treatment in the preservation of fresh tomato (Lycopersicon esculentum cv. Capello) by delaying senescence.
  • Identifiant de la fiche : 1999-3004
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 15 - n. 1
  • Date d'édition : 01/1999

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