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La température de l'eau chaude influence la qualité des tomates après entreposage frigorifique.

Temperature of water heat treatments influences tomato fruit quality following low-temperature storage.

Auteurs : MCDONALD R. E., MCCOLLUM T. G., BALDWIN E. A.

Type d'article : Article

Résumé

With the purpose of reducing losses by alteration of tomatoes, a raw fruit treatment is established, consisting of an immersion in hot water, followed by ripening at 20 °C, preceded or not by rapid chilling at 2 °C. The organoleptic qualities of fruits are analysed after different variations of the treatment, as well as the colour, the texture and the mass losses.

Détails

  • Titre original : Temperature of water heat treatments influences tomato fruit quality following low-temperature storage.
  • Identifiant de la fiche : 2000-1958
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 16 - n. 2
  • Date d'édition : 06/1999

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