ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Study of the colour development of tomato during postharvest handling.

Balla, C., Saray, T., Horti, K., Koncz, A. and Polyak, K.

COST 94. The post-harvest treatment of fruit and vegetables: quality criteria. Proceedings of a workshop, Bled, Slovenia, 19-21 Apr. 1994. Year: 1994 Pages: 81-92 Ref: 15 ref.

1994

บทคัดย่อ

ABSTRACT :

Unripe, green tomatoes (cv. Christina) were stored under perforated polypropylene foil for 23 days at 10-11 or 20-21 deg C. The RH in the storage cabinets was not controlled but RH under the foil was 80-95%. Changes in fruit colour were measured visually and by the CIELAB measurement system, changes in pigment content (chlorophyll, lycopene and beta -carotene) were measured spectrophotometrically and by HPLC, and the Instron texture analyser was used for measuring changes in texture. At 20 deg , >90% of fruits were ripe after 10-12 days, and most were overripe after 20-22 days' storage. Visual colour did not change during overripening but the texture softened. After 21 days at 10 deg only about 65% of fruits had ripened. Both visual scores and the tristimulus colour components a* and h adequately described ripening, which followed a sigmoid type curve as a function of storage time. Chlorophyll content decreased and beta -carotene and lycopene contents increased during ripening. There was a stron

g correlation between the coefficient of elasticity and visual colour score during ripening, suggesting that texture could be estimated from visual colour scores and that the coefficient of elasticity could be used to describe the texture profile of tomatoes during ripening.