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Effect of evaporative cooling storage on ripening and quality of tomato.

Thiagu, R. and Nagin, Chand. and Habibunnisa, Ms. and Aravinda Prasad, B. and Ramana, K. V. R. (1991) Effect of evaporative cooling storage on ripening and quality of tomato. Journal of Food Quality, 14 (2). pp. 127-144.

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Abstract

Tomatoes (Lycopersicon esculentum Mill cv. Rupali) ripened in evaporative cooling (EC) storage conditions (20°C-25"C, 92-95% RH) were compared with control fruits stored under room conditions (2BoC-33"C, 45-65% RH) during summer in Mysore. EC ripened tomatoes on the 15th day reached 100% ripening index (RI) with a value of 2.48 for the ratio of redness to yellowishness (alb) and hue angle (6) of 22.1" whereas the control tomatoes on the same day reached a maximum 83.3% RI with alb ratio of 1.59 and a hue angle of 32.9". Higher development of chroma and total color difference were exhibited by EC stored tomatoes than control samples. The lycopene content of EC ripened fruits double that of the control. EC stored fruits showed lower values for rupture and shear stresses. The rate of moisture loss,for control fruits was 6.5 times as great as for EC stored tomatoes.

Item Type: Article
Uncontrolled Keywords: Tomatoes, Lycopersicon esculentum, evaporative cooling, storage conditions
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 12:32
Last Modified: 18 Nov 2016 11:04
URI: http://ir.cftri.com/id/eprint/3890

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