Postharvest heat treatment of tomatoes to reduce rots while maintaining fruit quality
1993
Falik, E.
Holding either mature-green or pinkP tomatoes at 38 degrees celcius for 3 days completely inhibited rotting due to inculation with Botrytis, and significantly reduced rotting associated with inoculation with Alternaria, when fruit were inspected after 12 days at 20 degrees celcius. Heating appeared to act directly on the fungal organism. Tomatoes that were heated and then held for 7 days at 12 derees celcius and a firther 6 days at 20 degrees celcius did not differ from nonheated fruits regarding percent of titratable acididty, total soluble solids, and firmness, regardless of maturity at harvest (mature green or pink). No off-flavours were detected in taste-panel tests of heated tomatoes, and no difference in favour was noted between heated and nonheated fruit.
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This bibliographic record has been provided by Department of Market Research, Ministry of Agriculture and Rural Development