|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5769217||1413236||2018||10 صفحه PDF||سفارش دهید||دانلود کنید|
- Hyperbaric pressures at room temperature were evaluated in tomato cv Débora.
- Pressures of 400-800Â kPa influenced the slowing of tomatós ripening process.
- Hyperbaric pressures doesÅt have adverse effect on the taste of tomatoes.
- Hyperbaric pressure have potential to preserve the postharvest of tomato cv. Débora.
The aim of the present study was to evaluate the effect of the application of hyperbaric pressure at room temperature (23Â Â±Â 1Â Â°C) for 2, 4 or 6Â d, followed by 2Â d under ambient conditions (23Â Â°C, 50% relative humidity, 100Â kPa), on the physical, chemical and metabolic characteristics of the tomato cultivar 'Débora'. The following pressures were tested: 100 (control), 200, 400, 600 and 800Â kPa. Tomatoes subjected to 600 or 800Â kPa for 6Â d presented lower weight loss (up to 80%) and 1.2 times greater firmness than control tomatoes. Hyperbaric pressure did not decrease the tomato respiration rate. However, the initial tomato color was maintained with increasing applied pressure, and pressure decreased tomato lycopene synthesis by up to 57%. Normal tomato ripening was not negatively affected by the application of hyperbaric pressure. The present results show that application of hyperbaric pressure up to 800Â kPa at 23Â Â°C delays the ripening of the tomato cultivar 'Débora' and results in longer shelf life.
Journal: Scientia Horticulturae - Volume 228, 26 January 2018, Pages 103-112