Kan prap prung phan makhua thet phua yut ayu kan kep kiaw lae kep raksa.
1984
Saichol Ketsa | Jamnonk Uthaiburt | Anchalee Wongveerakhan
Fruits of VF 134-1-2 tomato were harvested at mature-green, breaker and red stage with and without stem intact from Sarn Sai, Chiang Mai, packed in bamboo longan baskets and shipped to Bangkok by truck. Physical damage (compression and puncture) related to fruit firmness and stem intact totally contributed to the puncture of tomatoes. Mature-green tomatoes without stem intact had the least physical damage about 17.67 % while red tomatoes with stem intact had the most physical damage about 53.86 %. Tomatoes without stem intact did not have puncture. Stem intact did not change postharvest qualities of mature-green tomatoes in terms of color development, fruit firmness, soluble solids, acidity and shelf life when they were kept at ambient temperature until they were ripe as compared to those without stem intact. However, weight loss of tomatoes with stem intact was higher than those without stem intact. Effect of maturity stage on postharvest quality of ripened fruits of VF 134, KKU and L-22 tomato varieties was studied in relation to fruit firmness, total soluble solids, titrable acid, sugar total soluble solids:acid ratio vitamin C, reducing sugar and color development. Tomatoes were harvested at mature green, breaker, pink and red, then let them ripen at room temperature and postharvest quality of ripened fruits was determined. Ripened fruits harvested at mature-green stage had more fruit firmness than those harvested at other stages and regardless of stage of maturity, ripened fruits of VF 134 tomato had the most fruit firmness. Sugar:acid ratio, vitamin C and reducing sugar content were increased as tomatoes were harvested at more maturity. Tomatoes were ripened on vine had better color development than those ripened at room temperature.
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