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Ripening Characteristics of Light Irradiated Tomatoes
Author(s) -
LEE GWIHYUN,
BUNN J.M.,
HAN Y.J.,
CHRISTENBURY G.D.
Publication year - 1997
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.1365-2621.1997.tb04385.x
Subject(s) - irradiation , ripening , darkness , ethylene , horticulture , chemistry , red color , food science , botany , biology , optics , biochemistry , physics , nuclear physics , catalysis
Red color development in breaker stage tomatoes was accelerated by 3 min red (R) irradiation and delayed by 3 min far‐red (FR) irradiation during the first 4 days of ripening. The effects were reversible and color development effective whether the interval between R and FR treatments was 1 day or 2 days. Firmness values of tomatoes irradiated with R were lower than those irradiated with FR, treated with ethylene, or stored in darkness. Light irradiation had the greatest effect on color development in tomatoes irradiated at the breaker and turning stages of maturity compared to those irradiated at the pink and light red stages.