L'effet de températures élevées sur le mantien de la qualité des tomates après leur récolte.

The effect of high temperature on maintaining quality of harvested tomatoes.

Auteurs : LURIE S., HANDROS A., SABAHAT A., KLEIN J. D., FALLIK E., SHAPIRO R.

Résumé

Mature green tomatoes (cv. F144), warmed for 3 days at 38 deg C, ripened at 20 deg C more slowly than unwarmed tomatoes. After storage at 2 deg C for 3 weeks, warmed tomatoes ripened normally while unwarmed tomatoes developed chilling injury. Chilling injury in unwarmed tomatoes was accompanied by loss of membrane phospholipid and increase in ion leakage. The unwarmed tomatoes also developed more rots than warmed ones. The germination and growth of Botrytis cinerea was found to be inhibited by the warming treatment.

Détails

Titre original : The effect of high temperature on maintaining quality of harvested tomatoes.
Identifiant de la fiche : 1998-1063
Langues : Anglais
Date d'édition : 1995
Source : Source : Proc. int. Symp. postharvest Physiol. Pathol. Technol. hortic. Commod., Agadir
234-240; 13 ref.

Indexation

Thèmes : Qualité et sécurité alimentaires. Microbiologie.;
Légumes
Mots-clés : Tomate; Traitement; Qualité; Maroc; Légume