Articles
EFECT OF PRE-COOLING TREATMENTS ON STORAGE QUALITY OF MATURE GREEN TOMATOES
Article number
412_23
Pages
200 – 208
Language
Abstract
Studies were conducted to investigate the effect of hydrocooling and forced-air cooling on storage quality of mature green tomatoes "cv.
Sencan-9". Total weight loss, ripening and rotting of fruits, some quality parameters such as fruit firmness, total pectin, lycopen, titratable acidity, soluble solids and total ascorbic acid contents were observed during the shelf life (4 days at 20°C), following 7, 14, 21, 28 and 35 days storage at 8°C and 12°C. Half cooling times of mature green tomatoes were 38 minutes by forced-air cooling and 12 minutes by hydrocooling.
Total weight loss of fruits decreased and ripening of fruits delayed by pre-coling treatments.
However, the rate of fungal diseases increased in hydrocooled fruits.
During storage, decrease in fruit firmness, total pectin content, titratable acidity and increase in soluble solids, lycopen and total ascorbic acid content were less pre-cooled fruits.
Sencan-9". Total weight loss, ripening and rotting of fruits, some quality parameters such as fruit firmness, total pectin, lycopen, titratable acidity, soluble solids and total ascorbic acid contents were observed during the shelf life (4 days at 20°C), following 7, 14, 21, 28 and 35 days storage at 8°C and 12°C. Half cooling times of mature green tomatoes were 38 minutes by forced-air cooling and 12 minutes by hydrocooling.
Total weight loss of fruits decreased and ripening of fruits delayed by pre-coling treatments.
However, the rate of fungal diseases increased in hydrocooled fruits.
During storage, decrease in fruit firmness, total pectin content, titratable acidity and increase in soluble solids, lycopen and total ascorbic acid content were less pre-cooled fruits.
Authors
K. Kaynas, H.Ö. Sivritepe
Keywords
Lycopersicon esculentum, postharvest, fruit quality, ripening
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