Article ID Journal Published Year Pages File Type
10277319 Journal of Food Engineering 2013 8 Pages PDF
Abstract
► Whole fresh tomato (Portuguese cultivar cv. 'Zinac') quality was evaluated. ► Storage temperature affected tomatoes colour from green to red colour. ► Significant changes in firmness and increases in weight loss were also observed. ► At the end of storage a small increase of total phenolic content was denoted. ► A fractional kinetic model fitted well data of colour, firmness and weight loss.
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Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. 'Zinac') during storage
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