Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 431988
Title Investigation on the cause of tomato fruit discoloration and damage under chilling condition using external antioxidants and hot water treatment
Author(s) Nardos Tadesse, T.; Farneti, B.; Woltering, E.J.
Source Asian journal of plant sciences 11 (2012)5. - ISSN 1682-3974 - p. 217 - 225.
DOI http://dx.doi.org/10.3923/ajps.2012.217.225
Department(s) Horticultural Supply Chains
FBR Fresh Supply Chains
PE&RC
Publication type Refereed Article in a scientific journal
Publication year 2012
Abstract The color of tomato fruit turns to red from green during ripening. The accumulated lycopene content of red tomato fruits is reduced when the fruits stored in the refrigerator. Therefore, this study was conducted in order to investigate the reason why red color tomato turns to light red when the fruit is stored at chilling temperature. A tomato variety (cv Rotarno) grown under greenhouse condition and harvested at red stage was used to assess color and firmness. Before storage at these temperatures, red tomato fruits were infiltrated by different concentration of antioxidants (Vitamin C, L-galactonic acid-¿-lactone and Butylated hydroxyanisole (BHA) and also treated by hot water. The color and firmness of the fruits were measured by pigment analyzer and Zwick, respectively. Dessicator with vacuum pump was used for infiltration of antioxidants and water. Antioxidants were infiltrated through the scar of the fruits by applying 400 Mbar pressure for 15 sec. for each concentration. Red tomatoes were treated in hot water at 40, 45 and 50°C for 2, 5 and 10 min each. All antioxidant infiltrated and hot water treated fruits were stored at 4°C for three weeks. Statistically significant difference was not observed on color and firmness among different fruits treated by different concentration of antioxidants. Hot water treatment also showed no significant difference on color value between treated and non-treated fruits. However, hot water treated fruits scored significantly higher firmness than non-treated fruits. In general, the results showed that antioxidants as well as hot water treatment did not maintain accumulated lycopene content of the red tomato fruits which, stored at chilling temperature.
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