Changes in Pericarp Color, Cumulative Ethylene Production, and Quality in Tomato during Postharvest Ripening at Different Storage Temperatures
Author:
Affiliation:
1. Faculty of Agriculture, Iwate University
2. National Food Research Institute, NARO
Publisher
Japan Association of Food Preservation Scientists
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jafps/40/6/40_279/_pdf
Reference12 articles.
1. 1) THORNE, S. and ALVAREZ, J.S.S.: The effect of irregular storage temperatures on firmness and surface colour in tomatoes, J. Sci. Food Agr., 33, 671~676 (1982)
2. 2) BATU, A.: Determination of acceptable firmness and colour values of tomatoes, J. Food Eng., 61, 471~475 (2003)
3. 3) NGUYEN, Q. T., NAKANO, K. and MAEZAWA, S.: Study on application of postharvest hot air treatment for ripening regulation and quality maintenance of tomato fruits, J. Jap. Soc. Agricultural Technology Management, 13, 7~13 (2006)
4. 4) 前澤重禮・山田初男・秋元浩一:トマト‘桃太郎’追熟中の着色異常と収穫熟度および追熟温度との関係, 園学雜, 62, 647~653(1993)
5. 5) 元永佳孝・亀岡孝治・橋本 篤:貯蔵農産物の二次代謝としての色発現, 農業機械学会誌, 59, 21~28(1997)
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