The effect of hot air treatments on the quality and on some antioxidant components of tomato fruit
E.M. Yahia, G. Soto-Zamora, J. K. Brecht and A. Gardea
Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-86. pp. 247.
2002
บทคัดย่อ
‘Rapsody’ tomato fruit were exposed to 34 0C for 24 hours in air, to 38 0C for 24 hours in air,or to 38 0C for 24 hrs in 5% O2 (balance was N) ,and then stored in air either at 4 or 10 0C. Fruit exposed to 38 0C at 5% O2 O2 were most injured, while fruit the were not heat treated, and those exposed to 34 0C for 24 hrs in air, were the least injured. Fruits that were maintained at 100C and previously either not heatedor exposed to 340C in air developed the best colour, having the lest chlorophyll and the highest lycopene contents when ripened. Fruit that were exposed to 380C in 5% O2 had lower a-tocopherol and higher activity of peroxi dases, ascorbate peroxidase, superoxide dismutase, glutathione reductases, and glutathione s-transferases than fruits of the other treatments.