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Effect of using wax, starch and potato starch films on tomatoes (Lycopersicon esculentum Mill) in cold storage



Effect of using wax, starch and potato starch films on tomatoes (Lycopersicon esculentum Mill) in cold storage



Cultura Agronomica 6(1): 93-110



Tomatoes (cv. Santa Cruz Kada) were harvested at the green-mature stage, dipped in hot water at 50 degrees C for 20 minutes followed by benomyl (0.5 g/litre) at 20 degrees C for 5 minutes and then coated with starch film (1%), potato starch film (1%) or Sta-fresh wax (1:1 concentration). Controls were not coated. After 4 weeks' storage, weight loss and vitamin C loss were lowest in fruits coated with wax; these fruits also had the best texture and colour after storage.

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