Effect of transportation temperature on tomato fruit quality: chilling injury and relationship between mass loss and a*values
Author:
Funder
Asahi Kasei Corporation
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-022-01394-2.pdf
Reference29 articles.
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3. L.M.M. Tijskens, R.G. Evelo, Modelling colour of tomatoes during postharvest storage. Postharvest Biol. Technol. 4, 85–98 (1994). https://doi.org/10.1016/0925-5214(94)90010-8
4. P. Biswas, A.R. East, J.K. Brecht, E.W. Hewett, J.A. Heyes, Intermittent warming during low temperature storage reduces tomato chilling injury. Postharvest Biol. Technol. 74, 71–78 (2012). https://doi.org/10.1016/j.postharvbio.2012.07.002
5. P. Wan, A. Toudeshki, H. Tan, R. Ehsani, A methodology for fresh tomato maturity detection using computer vision. Comput. Electron. Agric. 146, 43–50 (2018). https://doi.org/10.1016/j.compag.2018.01.011
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