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 352835
Title Application of Kubelka - Munk analysis to the study of translucency in fresh-cut tomato
Author(s) Lana, M.M.; Hogenkamp, M.; Koehorst, R.B.M.
Source Innovative Food Science and Emerging Technologies 7 (2006)4. - ISSN 1466-8564 - p. 302 - 308.
DOI https://doi.org/10.1016/j.ifset.2006.04.001
Department(s) Biophysics
EPS-3
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) shelf-life - chlorophyll degradation - quality changes - storage - fruit - temperature - cantaloupe - ethylene - slices - appearance
Abstract In order to assess the development of translucency in fresh-cut tomato (Lycopersicum esculentum cv. Belissimo) during refrigerated storage, two experiments were conducted. In the first one, tomato slices obtained from fruits at breaker and at red stage were stored at 5 ± 0.5 °C and monitored at regular intervals for 9 days. In the second one, slices obtained from fruits at the light-red stage were stored at 5 ± 0.5 °C, 9 ± 0.7 °C and 13 ± 0.7 °C for 4 days. Intact (control) fruits were stored at the same conditions and sliced immediately before the evaluations. In both experiments, translucency was assessed using Kubelka¿Munk analysis and through visual evaluation using a scale from 0 to 4. The translucency of cut tomato slices increased during storage in both experiments. Fruits at red stage got translucent faster than fruits at breaker stage and the intensity of translucency was also higher for more ripe fruit. The storage temperature did not influence significantly the development of translucency, indicating that the water soaking of the pericarp tissue is not a result of chilling injury. The K/S (absorption coefficient/scattering coefficient) ratio increased during storage for cut fruits and remained practically constant for intact fruits, reflecting the effects of treatment observed visually. Additional experiments indicated that the removal of the locular gel combined or not with washing and drying the slice cut surface inhibited the development of translucency
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