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Stem scar - Major pathway for quality changes in tomato fruit stored at different temperatures
Year:
2007
Source of publication :
Acta Horticulturae
Authors :
Fallik, Elazar
;
.
Volume :
741
Co-Authors:
Ilic, Z., Faculty of Agriculture, 38219-Lesak, Serbia
Fallik, E., Volcani Center, Department of Postharvest Science of Fresh Produce, Bet Dagan, Israel
Facilitators :
From page:
213
To page:
220
(
Total pages:
8
)
Abstract:
Pink tomato cv. 198 fruit was stored without peduncles (-P, stem scar) or with peduncles (+P). Fruit was then dipped in 50°C for 2 min, or rinsed over brushes with hot water (HWRB) at 50°C for 15 s. Untreated fruit served as control. After prestorage heat treatment, fruit was stored at 2°C and 10°C 3 weeks plus additional 3 days at 20°C. The following quality parameters were evaluated at the end of storabilty and shelf life: weight loss, color development, firmness, total soluble solid, citric acid, decay and defects (chilling injury-CI) and CO2 evoluation (rate of respiration). For successful tomato storage 3 weeks +3 day (shelf-life) it is recommended to harvest fruits at pink color phase, storage them at 2°C which means previous exposure of fruits to them (HWRB at temperature of 50°C for 15sec) treatment and peduncles-calyx removal.
Note:
Related Files :
Lycopersicon esculentum
Quality
Steam scar
Storage
temperature
tomato
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More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Conference paper
;
.
Language:
English
Editors' remarks:
ID:
32301
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:08
Scientific Publication
Stem scar - Major pathway for quality changes in tomato fruit stored at different temperatures
741
Ilic, Z., Faculty of Agriculture, 38219-Lesak, Serbia
Fallik, E., Volcani Center, Department of Postharvest Science of Fresh Produce, Bet Dagan, Israel
Stem scar - Major pathway for quality changes in tomato fruit stored at different temperatures
Pink tomato cv. 198 fruit was stored without peduncles (-P, stem scar) or with peduncles (+P). Fruit was then dipped in 50°C for 2 min, or rinsed over brushes with hot water (HWRB) at 50°C for 15 s. Untreated fruit served as control. After prestorage heat treatment, fruit was stored at 2°C and 10°C 3 weeks plus additional 3 days at 20°C. The following quality parameters were evaluated at the end of storabilty and shelf life: weight loss, color development, firmness, total soluble solid, citric acid, decay and defects (chilling injury-CI) and CO2 evoluation (rate of respiration). For successful tomato storage 3 weeks +3 day (shelf-life) it is recommended to harvest fruits at pink color phase, storage them at 2°C which means previous exposure of fruits to them (HWRB at temperature of 50°C for 15sec) treatment and peduncles-calyx removal.
Scientific Publication
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