Premium
COMPARATIVE EFFECTS OF LIGHT AND ETHEPHON ON THE RIPENING OF DETACHED TOMATOES
Author(s) -
PAYNTER VALERIE A.,
JEN JOSEPH J.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01173.x
Subject(s) - ripening , ethephon , titratable acid , carotenoid , chemistry , flavor , horticulture , pigment , food science , botany , biology , ethylene , biochemistry , organic chemistry , catalysis
Detached mature green tomatoes were subjected to illumination from Gro‐lux light source (max 675 nm) and/or ethephon treatments and ripened under controlled conditions. The color, texture and flavor parameters of the fruits from the mature green to the senescent stage of maturation were analyzed. The most striking effect of the treatment was on the color development of the fruit. Light treated samples reached lower reflectance (L), higher a/b values and a twofold increase in total carotenoids compared to fruits ripened in the dark. Ethephon advanced the color development of the fruit but had little effect on the final level of pigment concentration and L or a/b values. The final percent lycopene level of ripe tomatoes was not appreciably affected by either treatment. Senescent fruits, which continued to received light treatment, exhibited reductions in both a/b values and carotenoid levels. Decreases in firmness of the fruits were observed as a result of either light or ethephon treatment with the combined treatment giving the most noticeable effect. Other ripening characteristics including total solids, soluble solids, titratable acidity and pH of the puree were not significantly affected by either treatment.