QUALITY OF FRESH-CUT TOMATOES |
| |
| Authors: | ABDUL HAKIM MAX E AUSTIN DEAN BATAL SAFAWO GULLO MOHFEZA KHATOON |
| |
| Affiliation: | Department of Viticulture and Enology California State University, Fresno 2360 E. Barstow Ave. M/S VR 89 Fresno, CA 93740;Department of Horticulture University of Georgia Coastal Plain Experiment Station P.O. Box 748 Tifton, GA 31793;Southern Adventist University P.O. Box 370 Collegedale, TN 37315;Department of Computer Science California State University, Fresno 2360 E. Barstow Ave. Fresno, CA 93740 |
| |
| Abstract: | Tomato fruit at pink or light-red stages of ripening were cut into slices, rinsed with water containing 50 μL.L?1 sodium hypochlorite and drained. They were stored in perforated polyethylene package at 1C in air or controlled atmosphere for five and ten days. Weight loss, chlorophyll and lycopene contents, seed discoloration, fungal infection, total soluble solids content, titratable acidity, sugar/acid ratio, pH, flavor and taste, firmness, ascorbic acid content, rate of respiration and ethylene production, and electrolyte leakage were evaluated after each storage period. The overall quality of controlled atmosphere-stored slices was better than that of air stored slices. Slices from light-red fruit had lower weight loss, minimum seed discoloration, lower |
| |
| Keywords: | |
|
|
