บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Combined effect of heat treatment and modified atmosphere packaging on the color development of cherry tomato

Md. Sayed Ali, Kohei Nakano and Shigenori Maezawa ,

Postharvest Biology and Technology Volume 34, Issue 1 , October 2004, Pages 113-116

2004

บทคัดย่อ

Combined effect of heat treatment and modified atmosphere packaging on the color development of cherry tomato

Mature green cherry tomato (Lycopersicon esculentum, cv. Coco) fruitwas dipped in hot water (39 °C for 90 min) and subsequently stored in plastic films with various O2 but similar CO2 permeabilities at 15 °C. Changing gas composition within the films and color development of thefruitwas evaluated during a storage period. Results showed that individually both the hot water dip treatment (HWT) and low O2 modified atmosphere in films delay color development. The combination of HWT and lower O2 had a more substantial effect in delaying color development.