2004年10月
Combined effect of heat treatment and modified atmosphere packaging on the color development of cherry tomato
POSTHARVEST BIOLOGY AND TECHNOLOGY
- ,
- ,
- 巻
- 34
- 号
- 1
- 開始ページ
- 113
- 終了ページ
- 116
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.1016/j.postharvbio.2004.05.006
- 出版者・発行元
- ELSEVIER SCIENCE BV
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.
- リンク情報
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- DOI
- https://doi.org/10.1016/j.postharvbio.2004.05.006
- Web of Science
- https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000223991300012&DestApp=WOS_CPL
- URL
- http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=4444357425&origin=inward
- ID情報
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- DOI : 10.1016/j.postharvbio.2004.05.006
- ISSN : 0925-5214
- Web of Science ID : WOS:000223991300012