EFFECT OF FILM PERFORATION ON THE QUALITY OF INDIVIDUALLY SEAL PACKAGED TOMATOES

被引：4

作者：

FLOROS, JD

CHINNAN, MS

机构：

来源：

JOURNAL OF FOOD QUALITY | 1990年 / 13卷 / 05期

关键词：

D O I：

10.1111/j.1745-4557.1990.tb00028.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Freshly harvested, ethylene treated, mature green tomatoes (Lycopersicon esculentum Mill. cv. ‘Flora‐Dade’) were individually packaged in heat‐shrinkable perforated films and stored at 21°C and 55% RH. The degree of film perforation (exposed surface area, A) was varied as 0, 1.4, 4.5, 11 and 100%, with the hole diameter, D, being constant at 8 mm or D was varied as 0.7, 4, 8 and 16 mm, while A was kept constant at 11%. Films with A = 0 or 1.4% drastically reduced weight loss and tissue softening resulting in tomatoes of good eating quality and bright red color. Off‐flavor was detected when films with D = 0.7 mm were used. Large size holes (D = 16 mm) allowed free gas exchange between the fruit and the environment. Results indicated that fruits transpire throughout the entire skin surface area, but respire primarily through the stem scar. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：317 / 329

页数：13

共 15 条

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