บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of storage temperature and modified atmosphere packaging on ripening quality and chilling injury of mature green tomatoes.

Batu, A.;

Bahce Year: 1997, publ. 1998 Vol: 26 Issue: 1/2 Pages: 67-77 Ref: 31 ref.

1998

บทคัดย่อ

Effects of storage temperature and modified atmosphere packaging on ripening quality and chilling injury of mature green tomatoes.

An experimental retail packaging system was used to study the effects of modified atmosphere packaging on changes in postharvest quality of mature green tomatoes. Fruits of cv. Criterium harvested at the mature green stage were stored on polystyrene trays either unwrapped or sealed in 30- (PE30) or 50-(PE50) micro polyethylene or in 25- micro polypropylene (PP), each pack containing 6 fruits, and stored at 5, 10 or 15 deg C and 65-70% RH for 21 days. Tomatoes were evaluated for change of colour, firmness, titratable acidity and decay during ripening. Temperature and gas composition significantly affected colour formation. In particular, in fruits stored at lower temperatures, red colour formation was greatly delayed by low O2 and high CO2 concentrations. Texture losses due to chilling injury were observed in fruits stored at 5 or 10 deg C. Titratable acidity values decreased with increasing length of storage period at all storage temperatures. The acidity of fruits in PE50 and stored at 5 deg C

was slightly higher than that of fruit kept at 10 or 15 deg C.