บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Study on response of heated tomato after cold storage.

Li LiPing; Han Tao;

Transactions of the Chinese Society of Agricultural Engineering Year: 1996 Vol: 12 Issue: 4 Pages: 189-193 Ref: 12 ref.

1996

บทคัดย่อ

Study on response of heated tomato after cold storage.

The quality, degree of chilling injury and physiological changes occurring in tomato fruits heated at 33 or 38 deg C for 2, 5 or 8 days after cold storage (2 plus or minus 1 deg , 85-90% RH) were investigated. Heat-treatment was able to lower respiration rate, cell membrane permeability and malondialdehyde (MDA) content, increase free proline content and decrease chilling injury. The best treatments were 33 deg for 5 days or 38 deg for 2 days; 33 deg for 2 days had less effect, and treatment for 8 days resulted in fruit injury, increased MDA content, cell membrane permeability and off-flavour, and decreased fruit firmness. There was a positive correlation between the chilling injury index and cell membrane permeability (r = 0.9744).