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Effect of High $CO_2$ Pre-storage Treatment on the Quality of Tomatoes (Lycopersicon esculentum Mill.) During Ripening  

Choi, Jeong-Hee (Korea Food Research Institute)
Jeong, Moon-Cheol (Korea Food Research Institute)
Kim, Byeong-Sam (Korea Food Research Institute)
Kim, Dong-Man (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.14, no.6, 2007 , pp. 578-583 More about this Journal
Abstract
This study was conducted to evaluate the effect of high $CO_2$ pre-storage treatment on the quality of tomatoes (Lycopersicon esculentum Mill.) during ripening. Tomatoes at different maturity stage of breaker and pink were treated in air, or $CO_2$ (25, 50, 100%) for 24 hr at $20^{\circ}C$ before ripening in air at $20^{\circ}C$. Change of surface colour and softening were reduced by high $CO_2$ treatment of all concentrations. This effect of $CO_2$ on the colour and softening was higher in breaker fruit than pink fruit. $CO_2$ concentration of $25{\sim}100%$ did not affect on soluble solids content during ripening period. Titratable acidity of breaker tomatoes were reduced by 100% $CO_2$ treatment. High $CO_2$ treatment slightly reduced sweetness of breaker tomatoes. Acidity and texture of tomatoes increased with high $CO_2$ treatment. Off-flavour was denoted by $CO_2$ treatment in pink tomatoes. The external $CO_2$ injury developed after 22 days at $20^{\circ}C$ in pink tomatoes when treated with ${\geq}25%$ $CO_2$ and in breaker tomatoes with ${\geq}50%$ $CO_2$.
Keywords
maturity stage; texture; titratable acidity; injury; flavor;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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