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Advisor(s)
Abstract(s)
The effect of temperature and storage time
on tomatoes (Lycopersicum esculentum L.) colour (a* and Āŗh) and firmness (maximum force) were analysed at 2Āŗ, 5Āŗ, 10Āŗ, 15Āŗ and 20 ĀŗC. The development of these quality attributes followed a fractional kinetic model. The regression coefficient (R2) for the generated models were high, 0.94 for both colour parameters (a* and Āŗh) and 0.84 for firmness. A significant (p<0.05)
increase and decrease for a* and maximum force, respectively, were observed during storage. This study can contribute for the understanding of the real effect of temperature and storage time on two important
quality attributes of tomatoes, such as colour and firmness.
Description
Keywords
Tomato Colour Firmness Kinetic parameters Storage
Citation
PINHEIRO, Joaquina... [et al.] - ModelizaciĆ³n del cambio de color y firmeza de tomates (Lycopersicum esculentum L.) a diferentes condiciones del almacenamiento. In CIBIA VII - VII Congreso Iberoamericano de IngenierĆia de Alimentos - Integrando la IngenierĆa de Alimentos con el Bienestar, BogotĆ”, Colombia, 6-9 Septiembre, 2009. 4 p. - CD-Proceedings CIBIA VII, Integrando la IngenierĆa de Alimentos con el Bienestar. 4 p.