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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Nondestructive measurement of peel gloss and roughness to determine tomato fruit ripening and chilling injury
Year:
1996
Source of publication :
Journal of Food Science
Authors :
לוריא, סוזן
;
.
Volume :
61
Co-Authors:
Nussinovitch, A., Inst. Biochem., Food Sci. and Nutr., Hebrew University of Jerusalem, Faculty of Agriculture, P.O. Box 12, Rehovot, 76100, Israel
Ward, G., Inst. Biochem., Food Sci. and Nutr., Hebrew University of Jerusalem, Faculty of Agriculture, P.O. Box 12, Rehovot, 76100, Israel
Lurie, S., Dept. of Postharvest Storage, Volcani Center, ARO, Bet Dagan, 50250, Israel
Facilitators :
From page:
383
To page:
387
(
Total pages:
5
)
Abstract:
Mature-green tomatoes showed a gradual decrease in peel gloss during ripening at 20°C. Gloss correlated well with parameters such as a* values and °Brix and could possibly serve as criteria for ripeness. When stored at 2°C for 7, 14 or 21 days and then allowed to ripen at 20°C, fluctuations in gloss during ripening were observed. Peel roughness increased as a result of chilling, but did not appear to be related to time elapsed at the chilling temperature and no changes were observed on subsequent ripening. Pink tomatoes showed fluctuations in gloss similar to mature-green fruit. Chilling had no influence on roughness of pink tomatoes.
Note:
Related Files :
chilling injury
Peel gloss
postharvest injuries
postharvest physiology
Ripeness
Roughness
Solanum lycopersicum
Tomatoes
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
26485
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:23
Scientific Publication
Nondestructive measurement of peel gloss and roughness to determine tomato fruit ripening and chilling injury
61
Nussinovitch, A., Inst. Biochem., Food Sci. and Nutr., Hebrew University of Jerusalem, Faculty of Agriculture, P.O. Box 12, Rehovot, 76100, Israel
Ward, G., Inst. Biochem., Food Sci. and Nutr., Hebrew University of Jerusalem, Faculty of Agriculture, P.O. Box 12, Rehovot, 76100, Israel
Lurie, S., Dept. of Postharvest Storage, Volcani Center, ARO, Bet Dagan, 50250, Israel
Nondestructive measurement of peel gloss and roughness to determine tomato fruit ripening and chilling injury
Mature-green tomatoes showed a gradual decrease in peel gloss during ripening at 20°C. Gloss correlated well with parameters such as a* values and °Brix and could possibly serve as criteria for ripeness. When stored at 2°C for 7, 14 or 21 days and then allowed to ripen at 20°C, fluctuations in gloss during ripening were observed. Peel roughness increased as a result of chilling, but did not appear to be related to time elapsed at the chilling temperature and no changes were observed on subsequent ripening. Pink tomatoes showed fluctuations in gloss similar to mature-green fruit. Chilling had no influence on roughness of pink tomatoes.
Scientific Publication
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