บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Cambios quimicos asociados con la conservacion y maduracion de tomate en la postrecoleccion (Lycopersicum esculentum, Mill) cv. Bornia F1.

Escriche, A. J.; Bernal, M. D.; Marin, J. G.; Medina, F. J.; Artes, F.;

Agrochimica Year: 1991 Vol: 35 Issue: 5-6 Pages: 490-501 Ref: 18 ref.

1991

บทคัดย่อ

Chemical changes associated with storage and postharvest ripening of tomatoes (Lycopersicum esculentum Mill.) cv. Bornia F1.

Fruits harvested at maturity stage 4 (turning colour) were held at 5 or 8 deg C for 35 days (followed by ripening at 20 deg ) or at 20 deg for 28 days. Data are tabulated on changes in citric acid, pH, SS (as deg Brix), ascorbic acid, reducing and non-reducing sugars, sucrose and the SS:acidity ratio during storage. The citric acid content of fruits held at 5 or 8 deg decreased during the first 14 days, increased slightly by day 21 at 5 deg and day 28 at 8 deg and then decreased again; at 20 deg it fell during the first 7 days and thereafter no marked variations were noted. The SS content did not vary significantly in fruits held at 5 deg , whereas in those at 8 deg it increased during the first week and then remained stable, and in those at 20 deg it decreased gradually. The ascorbic acid content of fruits held at low temperatures varied little during the first 28 days, then it increased to a maximum level and remained high during ripening at 20 deg . No significant variations in ascorbic acid content were observed during storage at 20 deg .