Premium
Effect of Chilling Exposure of Tomatoes During Subsequent Ripening
Author(s) -
CHENG T.S.,
SHEWFELT R.L.
Publication year - 1988
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.1365-2621.1988.tb13552.x
Subject(s) - ripening , chemistry , horticulture , food science , biology
ABSTRACT Mature green tomatoes were stored at 4°C, ≥ 90% RH, for up to 39 days and transferred to 21°C, ≥ 90% RH, for further ripening. After 15 days of chilling exposure, stimulation of C 2 H 2 production and increased susceptibility to decay were observed when the fruit was ripened at ambient temperatures. As chilling exposure increased, C 2 H 4 , production upon removal to 21°C returned to the level of the control. Irreversible inhibition of color development was observed in fruit exposed to 4°C for 34 days and an increase in CO 2 production was noted upon warming of tomatoes chilled for 39 days.