Combined Effects of Irrigation Regime, Genotype, and Harvest Stage Determine Tomato Fruit Quality and Aptitude for Processing into Puree

Autor: Alexandre Arbex de Castro Vilas Boas, David Page, Robert Giovinazzo, Nadia Bertin, Anne-Laure Fanciullino

Publikováno v: Frontiers in Plant Science, Vol 8 (2017)

Industry tomatoes are produced under a range of climatic conditions and practices which significantly impact on main quality traits of harvested fruits. However, the quality of tomato intended for processing is currently addressed on delivery through

Externí odkaz: https://doaj.org/article/ff65be55475c431080e6a40cc8b2b778

Tomato fruit quality and processing ability are impacted by irrigation regime as well as genotype and maturity stage

Autor: David Page, Anne Laure Fanciullino, Robert Giovinazzo, Alexandre Arbex de Castro Vilas Boas, Nadia Bertin

Publikováno v: 13. world processing tomato congress & 15. ISHS Symposium on the Processing Tomato
13. world processing tomato congress & 15. ISHS Symposium on the Processing Tomato, Jun 2018, Athènes, Greece
2018; 13. world processing tomato congress & 15. ISHS Symposium on the Processing Tomato, Athènes, GRC, 2018-06-11-2018-06-15
Acta Horticulturae

In order to investigate how pre-harvest conditions impact fresh fruit quality, and 17 especially their quality attributes related to industry use, we identified and quantified 18 fresh fruit traits which are impacted by low water supply and their con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a25d29d98627f269c56711a28acbadf
https://doi.org/10.17660/actahortic.2019.1233.14

Toward the implementation of mid-infrared spectroscopy along the processing chain to improve quality of the tomato based products

Autor: Robert Giovinazzo, Sylvie Bureau, Benoit Jaillais, David Page, Alexandre Arbex de Castro Vilas Boas

Publikováno v: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2020, 130, pp.109518. ⟨10.1016/j.lwt.2020.109518⟩

International audience; The mid-infrared spectroscopy (MIRS) was investigated as a tool to improve the quality of tomato products considering its implementation at different steps along the processing chain. Models have been developed using partial l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfd863bf68c8a79a4224949399a351e1
https://hal.inrae.fr/hal-03111799