+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Controlled atmosphere storage of tomatoes

, : Controlled atmosphere storage of tomatoes. Acta Horticulturae (93): 75-83

Mature green fruits from greenhouse-grown cvs Sonato and Sonatine and field-grown cvs Hundredfold, Vico and Fortuna, stored in CA (3% O2 + 5% CO2 + 92% N2 or 5% O2 + 5% CO2 + 90% N2) at 13 deg C and 93-95% RH for 6-10 weeks ripened more uniformly on transfer to air at 20 deg than fruits stored continuously in air. The proportion of marketable fruits after CA storage varied according to cv., growing conditions, time of harvest, pre-storage treatment and storage conditions.

Accession: 000622971

Submit PDF Full Text: Here

Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:

Related references

Daş, E.; Gürakan, G.Candan.; Bayindirli, A., 2006: Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes. In recent years, outbreaks of infections associated with raw and minimally processed fruits and vegetables have been reported. The objective of this study was to analyse the growth/survival of Salmonella Enteritidis at spot-inoculated or stem-inje...

Tasdelen, O.B.yindirli, L., 1998: Controlled atmosphere storage and edible coating effects on storage life and quality of tomatoes. Tomatoes at pink stage maturities were coated with Semperfresh edible fruit coating which is composed of sucrose esters of fatty acids, sodium carboxymethyl cellulose and mono-diglycerides of fatty acids. One group of coated and uncoated tomatoes...

Adamicki, F., 1978: Ripening and storage of tomatoes in controlled atmosphere. Ogrodnictwo 15(9): 237-240

Singh, A.K.; Kashyap, M.M.; Gupta, A.K.; Bhumbla, V.K., 1993: Vitamin-C during controlled atmosphere storage of tomatoes. The vitamin C content of tomato cultivars Punjab Chhuhara and Punjab Kesri decreased as the CO2 concentration in the storage atmosphere increased and increased as the storage period was lengthened.

Geeson J.D.; Browne K.M.; Guaraldi F., 1986: The effects of ethylene concentration in controlled atmosphere storage of tomatoes. Previous studies have demonstrated that mature green tomatoes can be stored for up to 10 wk at C, 93-95% r.h. in a controlled atmosphere (CA) containing 5% CO2, 5% O2 and 90% N2, and will then ripen satisfactory in air at C...

Moura, M.L.; Sargent, S.A.; Oliveira, R.F. de, 1999: Effect of controlled atmosphere on storage of tomatoes harvested at breaker stage. Tomato fruits (cv. Agriset), harvested at the breaker stage (less than 10% red coloration), were kept in a flow through system with various concentrations of O2 (2, 3 or 4%) and CO2 (2, 4 or 7%) or air (control), at 12+or-0.5 degrees C for 7 days....

Rushing, James W., 1997: Short-term controlled-atmosphere storage of tomatoes improves marketing options. Hortscience 32(3): 478

C.L.Lockhart, C.A.Eaves, E.W.Chipman, 1969: Suppression of rots on four varieties of mature green tomatoes in controlled atmosphere storage. Tomatoes stored in a controlled atmosphere at 11 °C for 4 to 8 weeks then ripened for 7 days in air at 22 °C during two successive seasons had less rots, better flavor and were firmer than controls stored in air. The varieties Longred and Viscou...

Lockhart C.L.; Eaves C.A.; Chipman E.W., 1969: Suppression of rots on 4 varieties of mature green tomatoes d in controlled atmosphere storage. Canadian Journal of Plant Science 49(3): 265-269

Batu, A., 2003: Effect of long-term controlled atmosphere storage on the sensory quality of tomatoes. Tomato (Lycopersicon esculentum) fruit were harvested at the mature green and pink stages of maturity and held for 60 days at 15 degrees C (mature green fruit) or 13 degrees C (pink fruit) under three different controlled atmosphere (CA) condition...