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Quality of Fungicide Treated and Individually Shrink‐Wrapped Tomatoes
Author(s) -
HULBERT GREG J.,
BHOWMIK SANTI R.
Publication year - 1987
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.1365-2621.1987.tb14066.x
Subject(s) - titratable acid , citric acid , shelf life , fungicide , monosaccharide , horticulture , food science , chemistry , botany , biology , organic chemistry
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.