Ripening characteristics of light irradiated tomatoes

• Published in: Journal of food science Vol. 62; no. 1; pp. 138 - 140
• Main Authors: Lee, G.H. (Clemons Univ., Clemson, SC.), Bunn, J.M, Han, Y.J, Christenbury, G.D
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.01.1997; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: ALIMENTOS; Biological and medical sciences; Color; far-red light; Food industries; Food irradiation; Food science; FOODS; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; IRRADIACION; IRRADIATION; LIGHT; LUMIERE; LUZ; MADURAMIENTO; MURISSAGE; PRODUIT ALIMENTAIRE; RED LIGHT; RIPENING; TOMATE; tomato; TOMATOES; Ripening; Light irradiation; Physical dressing; Color; Ethylene; Red light; Plant growth substance; Growth regulator treatment; Tomato; Vegetable; Comparative study; Wavelength
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1997.tb04385.x

Red color development in breaker stage tomatoes was accelerated by 3 min red (R) irradiation and delayed by 3 min far-red (FR) irradiation during the first 4 days of ripening. The effects were reversible and color development effective whether the interval between R and FR treatments was 1 day or 2 days. Firmness values of tomatoes irradiated with R were lower than those irradiated with FR, treated with ethylene, or stored in darkness. Light irradiation had the greatest effect on color development in tomatoes irradiated at the breaker and turning stages of maturity compared to those irradiated at the pink and light red stages