บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of hot water and cold-shock on the postharvest preservation of tomatoes stored in modified atmosphere: weight loss, colour development and texture.

Silva, A. P.; Vieites, R. L.;

Cultura Agronomica Year: 1998 Vol: 7 Issue: 1 Pages: 1-14 Ref: 17 ref.

1998

บทคัดย่อ

Effect of hot water and cold-shock on the postharvest preservation of tomatoes stored in modified atmosphere: weight loss, colour development and texture.

This work was carried out to verify the effect of hot water (50 deg C for 30 min) and cold-shock (-2 deg C for 2 h) treatments on the postharvest preservation of tomatoes cv. Santa Cruz Kada stored in modified atmospheres. Fruit treatments included: (1) control (hot water or cold-shock treatments); (2) Sta-Fresh wax (concentration 1:1); and (3) packing in polyethylene bags. All fruits were stored for 35 days at 10 deg C. At 7 day intervals, fruits were evaluated for weight loss, colour development and texture (flesh firmness). At the end of storage, the cold-shock-treated fruits exhibited less weight loss, more colour development and better texture than heat-treated fruits.