tailieunhanh - Effects of short trem high carbon dioxide treatment on tomato ripening
Tomato (Lycopersicon esculentum Mill.) fruits (Cv Criterium) were harvested at the mature green stage and stored at 13°C in controlled atmosphere (CA) conditions for 1, 3 and 5 days. The CA conditions were 5, 10, 20, 40 and 60% CO2 all with plus air as control. | Tr. J. of Agriculture and Forestry 22 (1998) 405-410 © TÜBİTAK Effects of Short Trem High Carbon Dioxide Treatment on Tomato Ripening Ali BATU Gaziosmanpaşa University, Agriculture Faculty, Food Engineering Department, 60100, Tokat-TURKEY A. K. THOMPSON Postharvest Technology Department, Silsoe College, Cranfield University, Silsoe, Bedford, MK45 4DT ENGLAND Received: Abstract: Tomato (Lycopersicon esculentum Mill.) fruits (Cv Criterium) were harvested at the mature green stage and stored at 13°C in controlled atmosphere (CA) conditions for 1, 3 and 5 days. The CA conditions were 5, 10, 20, 40 and 60% CO2 all with plus air as control. The tomatoes were then stored at 20°C in air until they were fully ripe. At that time colour, firmness, titratable acidity, total soluble solids (TSS) and days to ripening were measured. Fruit exposed to CO2 for 5 days subsequently ripened more slowly than those exposed only one day. The controlled atmosphere stored fruit took 11 to 12 days to ripen compared to only 8 days for fruits stored in air. The ripening time of the fruits exposed to 60% CO2 for only one day was 18 days without CO2 injury, whereas it was 14 and 15 days for fruits exposed 20% CO2 for 5 days or fruits exposed to 40% CO2 either for 1 or 3 days. Fruits treated with 5, 10, and 20% CO2 did not show any harmful effects on colour development and fruit softening. Treatments with 40 and 60% CO2 for 1 day also did not cause any harmful effects on colour development while there was only a slightly inhibition of colour development after 3 days and completely inhibited it by 5 days exposure. There was also considerable CO2 injury on tomatoes exposed to to 40% to 60% CO2 for 5 days. Fruits exposed to 40% and 60% CO2 for 1 to 5 days were found to be softer than the fruits from other treatments. It was observed that titratable acidity and TSS values of fruits stored in CA for 1 and 3 days were similar to each others. But both acidity and TSS values of 40 .
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