บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Intermittent warming reduces chilling injury and decay of tomato fruit

Artes, F. and Escriche, A. J.

Journal of food science. Vol: 59 Issue: 5 Pages: 1053-1056.

1994

บทคัดย่อ

Intermittent warming reduces chilling injury and decay of tomato fruit.

Mature-green and early breaker tomato fruit (Lycopersicon esculentum Mill) cv 'Dario F-150' treated with 0.5 g liter-1 iprodione were stored at 6, 9 and 12 degrees C for 28 days. Intermittent warmings for 1 day at 20 degrees C were applied every week on all fruits. They were subjected to post-storage ripening for 4 days at 20 degrees C. On tomatoes from both maturity stages, intermittent warming during four cycles of 6 days at 9 degree C and 1 day at 20 degrees C prevented development of chilling injury and decay, enhanced surface color and loss of firmness (compared with continuous 9 degrees C storage), delayed shriveling, and resulted in the lowest total losses at the end of storage and at the end of post-storage ripening.