The Influence of Low Oxygen Levels and Relative Humidity on Storage of Green Tomatoes
- 1 January 1967
- journal article
- research article
- Published by Taylor & Francis in The Journal of Horticultural Science and Biotechnology
- Vol. 42 (3) , 289-294
- https://doi.org/10.1080/00221589.1967.11514215
Abstract
Green and red tomatoes were stored for 3 weeks at 10° C. in 100% nitrogen or low oxygen levels and at different relative humidities. Rots were controlled by 69–76% relative humidity (R.H.) but at 86–92% R.H. considerable fungal rotting was evident after 20 days of storage. Superficial discoloration of the skin occurred on green tomatoes stored in 1·5% or less O2 but none occurred on those stored in 4–5% O2. Rots caused by Rhizopus spp. were more successfully controlled by lowering the relative humidity than were those caused by Fusarium or Alternaria spp. Rots following chilling were reduced by lowering the relative humidity.This publication has 0 references indexed in Scilit: