Impact of early harvesting and two cold storage technologies on eating quality of red ripe tomatoes

Author:

Raffo AntonioORCID,Baiamonte Irene,Nardo Nicoletta,Nicoli Stefano,Moneta Elisabetta,Peparaio Marina,Sinesio Fiorella,Paoletti Flavio

Funder

Italian Ministry of Agriculture and Forestry

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference32 articles.

1. Baldwin EA, Scott JW, Shewmaker CK et al (2000) Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components. HortScience 35:1013–1021

2. Tieman D, Zhu G, Resende MF et al (2017) A chemical genetic roadmap to improved tomato flavor. Science 355:391–394

3. Zhang B, Tieman DM, Jiao C et al (2016) Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation. Proc Natl Acad Sci 113:12580–12585. https://doi.org/10.1073/pnas.1613910113

4. Kader AA, Allen Stevens M, Albright-Holton M, Morris LL, Algazi M (1977) Effect of fruit ripeness when picked on flavor and composition in fresh market tomatoes. J Am Soc Hortic Sci 102:724–731

5. Kader AA, Morris LL, Allen Stevens M, Albright-Holton M (1978) Composition and flavor quality of fresh market tomatoes as influenced by some postharvest handling procedures. J Am Soc Hortic Sci 103:6–13

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