Quality of Fungicide Treated and Individually Shrink-Wrapped Tomatoes |
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Authors: | GREG J HULBERT SANTI R BHOWMIK |
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Affiliation: | Author Hulbert is with Clemson Univ., Clemson, SC 29634. The communicating author, Dr. Bhowmik, is current affiliated with the Dept. of Food Science &Nutrition, The Ohio State Univ, 122 Vivian Hall. 2121 Fyffe Road. Columbus. OH 43210–1097;. |
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Abstract: | Fungicide-treated mature green and pink tomatoes were individually shrink-wrapped with plastic films and stored at 13°C and 18°C. Shrink-wrapped pink tomatoes lost less water than unwrapped tomatoes, but there were no significant shelf-life or quality differences. The shelf-life of mature green tomatoes at 18°C, however, was increased 10 days by shrink-wrapping. Color development of wrapped mature green tomatoes at 18°C was delayed. Wrapped fruit at both temperatures were firmer than the controls. Titratable acidities and soluble solids of wrapped fruit were lower than those of the unwrapped fruit at 13°C, while no significant changes were observed in citric acid or monosaccharide concentrations. The differences in titratable acidities and soluble solids in the wrapped and unwrapped fruit stored at 18°C were not significant. |
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