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

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Title Effect of evaporative cooling storage on ripening and quality of tomato.
 
Creator Thiagu, R.
Nagin, Chand.
Habibunnisa, Ms.
Aravinda Prasad, B.
Ramana, K. V. R.
 
Subject 03 Tomato
06 Preservation and Storage
 
Description 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.
 
Date 1991
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3890/1/Journal%20of%20Food%20Quality%2C%20Volume-14%282%20%281991%29%20127-144%20.pdf
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.