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

被引：31

作者：

Ali, MS ^{[1
]}

Nakano, K ^{[1
]}

Maezawa, S ^{[1
]}

机构：

[1] Gifu Univ, United Grad Sch Agr Sci, Gifu 5011193, Japan

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2004年 / 34卷 / 01期

关键词：

cherry tomato; modified atmosphere packaging (MAP); heat treatment; combined effect; color development;

D O I：

10.1016/j.postharvbio.2004.05.006

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Mature green cherry tomato (Lycopersicon esculentum, cv. Coco) fruit was dipped in hot water (39degreesC for 90 min) and subsequently stored in plastic films with various O-2 but similar CO2 permeabilities at 15degreesC. Changing gas composition within the films and color development of the fruit was evaluated during a storage period. Results showed that individually both the hot water dip treatment (HWT) and low O-2 modified atmosphere in films delay color development. The combination of HWT and lower O-2 had a more substantial effect in delaying color development. (C) 2004 Elsevier B.V. All rights reserved.

引用

页码：113 / 116

页数：4

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