บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest yellowing of tomato 'Momotaro' as a function of maturity and ripening temperature.

Maezawa, S.; Yamada, H.; Akimoto, K.;

Journal of the Japanese Society for Horticultural Science Year: 1993 Vol: 62 Issue: 3 Pages: 647-653 Ref: 18 ref.

1993

บทคัดย่อ

Postharvest yellowing of tomato 'Momotaro' as a function of maturity and ripening temperature.

Tomato cv. Momotaro fruits at 5 stages of maturity (maturity index 5 = mature green, 4 = pinkish-white, 3 = pink, 2 = red, or 1 = fully ripe) were incubated at 10-35 deg C. Abnormal surface colouring (undesirable changes from green to yellow) occurred when fruits of maturity index >3 were ripened at temperatures above 25 deg or below 15 deg . Flesh firmness and the TSS content of ripe fruits were not influenced by the stage of maturity at harvest or the ripening temperature. There were no significant changes in the sugar or malic acid contents of fruits harvested at any maturity index, but citric acid content tended to decrease with increasing maturity. It was concluded that cv. Momotaro fruits should be harvested at a maturity index of 3 and kept at 20 deg to ripen normally.