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
收藏
页码：113 / 116
页数：4
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