Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures

The effects of ethanol treatment on the

The effects of ethanol treatment on the metabolism, shelf life and quality of stored tomatoes at different maturities and temperatures

✍ Yanuriati, Anny; Savage, Geoffrey P; Rowe, Richard N 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 113 KB 👁 2 views

Two maturity stages of commercially grown tomatoes (breaker and mature green) were exposed to ethanol vapour (2 ml ethanol kg À1 fruit) for 6 h at 20 °C prior to storage at 5 °C and 20 °C. During storage the colour, ®rmness and composition changes were examined every 3 and 7 days. The results showed