Ripening characteristics of light irradiated tomatoes
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...
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Published in | Journal of food science Vol. 62; no. 1; pp. 138 - 140 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Blackwell Publishing Ltd
01.01.1997
Institute of Food Technologists Wiley Subscription Services, Inc |
Subjects | |
Online Access | Get full text |
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Summary: | 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 |
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Bibliography: | Q04 1997080751 Q02 istex:B78FD81E66BD198F5C42CBEADF674C424BDB346D ark:/67375/WNG-KK2ZHPD9-Q ArticleID:JFDS138 Technical contribution no. 4082 of the South Carolina Agricultural Experiment Station, Clemson Univ., Clemson, SC 29634. |
ISSN: | 0022-1147 1750-3841 |
DOI: | 10.1111/j.1365-2621.1997.tb04385.x |