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Effect of treatment with hot water on ripening and lycopene content of tomatoes.

Singh, N. S. and Krishnaprakash, M. S. and Moorthy, N. V. N. and Narasimham, P. and Nair, K. G. (1969) Effect of treatment with hot water on ripening and lycopene content of tomatoes. Journal of Food Science and Technology (Mysore), 6 (1). 18-20, 11 ref..

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Abstract

Batches of 50 tomatoes, grown under uniform conditions in experimental plots, were dipped in water at 41-42 degree C for 10 min, air dried and stored in wooden crates at 21-35 degree C with RH 45-65%. During 8-12 days storage, the ripening rate was observed, and at the end of storage, TS, acidity and lycopene contents were measured. Tomatoes treated at the breaker stage of maturity (with a tinge of yellow on a green surface) ripened faster after the 4th to 6th day of storage than untreated controls. The lycopene content was also significantly higher (977-1058 mug/g) than in the controls (848-889 mug/g). Tomatoes treated at the turning stage (with 50-75% yellowing) ripened in 6 days, whereas controls required 8 days. The treatment had no significant effect on TS, acidity or spoilage of the fruits.

Item Type: Article
Uncontrolled Keywords: TOMATOES-; Treatment of tomatoes with hot water; WATER-; STORAGE-; Effect of dipping in hot water on /storage/ of tomatoes; SOLIDS-; Effect of dipping in hot water on / total solids/ of tomatoes; ACIDITY-; Effect of dipping in hot water on /acidity/ of tomatoes; SPOILAGE-; Effect of dipping in hot water on /spoilage/ of tomatoes; LYCOPENE-; Effect of dipping in hot water on / content of lycopene/ of tomatoes
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2014 11:28
Last Modified: 17 Jun 2014 11:28
URI: http://ir.cftri.com/id/eprint/7375

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