บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Quality and shelf life of tomatoes improved by intermittent warming.

Artes, F.; Sanchez, E.; Tijskens, L. M. M.;

Lebensmittel-Wissenschaft & Technologie Year: 1998 Vol: 31 Issue: 5 Pages: 427-431 Ref: 21 ref.

1998

บทคัดย่อ

Quality and shelf life of tomatoes improved by intermittent warming.

Tomato (cv. Daniela F1) breaker fruits were treated with iprodione (1 g/litre) and were stored for 14 or 21 days at 6, 9 or 12 deg C, 90-95% RH. Some fruits stored at 6 and 9 deg C were exposed to intermittent warming (20 deg C for 1 day) at 7 day intervals. After storage, fruits ripened at 20 deg C, 75-80% RH for 3 days. Compared with cold storage, intermittent warming enhanced colour and promoted ripening. After post-storage ripening, no significant differences were observed in soluble solids content, but intermittent ripening did reduce fruit titratable acidity. Fruits with good quality and shelf life were obtained following storage at 12 deg C and following 3 cycles of intermittent warming at 6 deg C.