Intermittent Warming Reduces Tomato Fruit Quality Deterioration during Cold Storage
| Autor: | Irma Voipio, Eija Pehu, Errki Kaukovirta, Abdul Hakim |
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| Rok vydání: | 1996 |
| Předmět: | |
| Zdroj: | HortScience. 31:642b-642 |
| ISSN: | 2327-9834 0018-5345 |
| DOI: | 10.21273/hortsci.31.4.642b |
| Popis: | Mature green tomatoes (cv. Vibelco) were stored at 2°C for 2, 3, and 4 weeks. Intermittent warming treatments for 12, 24, and 36 hours at 24°C were applied at the end of every week. Control Fruit were held continuously at 2°C. All fruit were subjected to poststorage ripening at 24°C for 7 days. Fruit decay, chlorophyll and lycopene content, fruit firmness, pH, TSS and TA were detected after storage or 7 days after transfer to 24°C. Results were compared between control and intermittently warmed fruit when stored at 2°C for 2, 3, and 4 weeks. Compared to fruit kept continuously at 2°C, intermittent warming at 24°C for 12, 24, and 36 hours reduced decay, increased chlorophyll disappearance, lycopene synthesis, and fruit firmness, enhanced pH and TSS, and declined TA. Fruit intermittently warmed for 36 hours/week showed the least decay, higher chlorophyll disappearance, and lycopene synthesis; retention of fruit firmness, pH, and TSS; and lower TA than fruit intermittently warmed for 12 and 24 hours/week. Decay percentage, lycopene content, pH, and TSS were increased from 2 to 4 weeks, but chlorophyll content, fruit firmness, and TA were declined. |
| Databáze: | OpenAIRE |
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